Creamy Pesto Chicken Pasta

Name: Creamy Pesto Chicken Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 6 ounce penne pasta; 2 tablespoon olive oil (for salad); 0.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 0.25 teaspoon garlic powder; 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 0.25 cup heavy cream; 0.25 cup pesto; 2 tablespoon Parmesan cheese (grated); 2 cup fresh arugula; 1 tablespoon red wine vinegar

Quick-cooking pasta tossed in a creamy pesto sauce with tender chicken and served with a simple, refreshing arugula salad.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 2
Cuisine: Italian
Difficulty: Easy
Cost: $3.85/serving

Dietary

Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

6 ounce penne pasta
2 tablespoon olive oil (for salad)
0.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
0.25 teaspoon garlic powder
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
0.25 cup heavy cream
0.25 cup pesto
2 tablespoon Parmesan cheese (grated)
2 cup fresh arugula
1 tablespoon red wine vinegar

Instructions

Cook the 6 ounces of penne pasta according to package directions until al dente. Drain, reserving 1/4 cup of pasta water, and set aside.
While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the 1/2 pound chicken breast pieces with 1/4 teaspoon garlic powder, salt, and black pepper. Add to the skillet and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove chicken from the skillet and set aside.
Lower the heat to medium. Pour the 1/4 cup heavy cream into the skillet and bring to a gentle simmer, scraping up any browned bits. Stir in the 1/4 cup prepared pesto and 2 tablespoons grated Parmesan cheese. If the sauce is too thick, add a splash of the reserved pasta water.
Return the cooked pasta and chicken to the skillet. Toss to coat evenly in the creamy pesto sauce.
For the salad, combine the 2 cups fresh arugula with 1 tablespoon olive oil and 1 tablespoon red wine vinegar. Toss gently. Serve the creamy pesto chicken pasta immediately with the arugula salad on the side.

Notes

Add sun-dried tomatoes or cherry tomatoes for extra flavor if desired. You can substitute spinach for arugula.

Nutrition (per serving)

Calories: 630
Protein: 40.2 g
Carbohydrates: 50.1 g
Fat: 30.8 g
Fiber: 4.5 g
Sodium: 650 mg
Saturated Fat: 11.5 g
Sugar: 3.4 g
Cholesterol: 120 mg