Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 8 oz pasta (fettuccine or penne)
- 2 cups fresh basil leaves
- 3 garlic cloves, peeled
- ½ cup grated Parmesan cheese
- ⅓ cup extra virgin olive oil
- ¼ cup pine nuts
- Salt and pepper to taste
Instructions
- Prepare your ingredients: Gather all ingredients and rinse the basil; pat dry.
- Cook the pasta: Boil salted water in a large pot, add pasta, and cook until al dente (8-10 minutes). Reserve some pasta water before draining.
- Sauté the chicken: Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, cooking until golden brown (5-7 minutes per side). Remove from skillet.
- Make the pesto: In a food processor, combine basil, garlic, pine nuts, Parmesan cheese, and olive oil. Blend until smooth with slight chunkiness; adjust seasoning as needed.
- Combine: Toss cooked pasta with sautéed chicken and pesto in the skillet over low heat. Add reserved pasta water for creaminess if necessary.
- Serve: Plate generously and garnish with extra Parmesan and fresh basil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 590
- Sugar: 2g
- Sodium: 480mg
- Fat: 31g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg