Creamy Pesto Chicken Pasta with Arugula Salad

Name: Creamy Pesto Chicken Pasta with Arugula Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 8 ounce penne pasta; 1 tablespoon olive oil; 8 ounce chicken breast (boneless, skinless, cut into 1-inch pieces); 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper (freshly ground); 0.5 cup heavy cream; 0.25 cup basil pesto; 0.5 cup cherry tomatoes (halved); 0.25 cup Parmesan cheese (grated); 2 ounce fresh arugula; 1 tablespoon balsamic glaze

Tender chicken and pasta coated in a luxurious, creamy pesto sauce, brightened with cherry tomatoes, and served with a simple peppery arugula salad.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 2
Cuisine: Italian
Difficulty: Medium
Cost: $5.13/serving

Dietary

Soy-Free
Egg-Free
High-Protein

Ingredients

8 ounce penne pasta
1 tablespoon olive oil
8 ounce chicken breast (boneless, skinless, cut into 1-inch pieces)
0.5 teaspoon kosher salt
0.25 teaspoon black pepper (freshly ground)
0.5 cup heavy cream
0.25 cup basil pesto
0.5 cup cherry tomatoes (halved)
0.25 cup Parmesan cheese (grated)
2 ounce fresh arugula
1 tablespoon balsamic glaze

Instructions

Bring a large pot of salted water to a rolling boil. Add 8 ounces penne pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season 8 ounces 1-inch chicken breast pieces with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Add chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until cooked through and golden brown. Remove chicken from the pan and set aside.
Reduce heat to medium-low. Pour 1/2 cup heavy cream into the skillet and bring to a gentle simmer. Stir in 1/4 cup basil pesto until well combined and warmed through. If the sauce is too thick, add a tablespoon or two of the reserved pasta water.
Add the cooked pasta, cooked chicken, and 1/2 cup halved cherry tomatoes to the skillet. Toss everything together until the pasta and chicken are well coated in the creamy pesto sauce. Stir in 1/4 cup grated Parmesan cheese.
For the side salad, toss 2 ounces fresh arugula with a drizzle of olive oil (from general supply), a splash of white vinegar (from general supply), and a pinch of salt and pepper. You can also drizzle with balsamic glaze if using.
Serve the creamy pesto chicken pasta immediately with the fresh arugula salad.

Notes

For an extra gourmet touch, consider using fresh pasta instead of dried. Leftovers can be reheated gently on the stovetop with a splash of milk or broth to loosen the sauce.

Nutrition (per serving)

Calories: 910
Protein: 51.5 g
Carbohydrates: 82.3 g
Fat: 42.1 g
Fiber: 6.8 g
Sodium: 950 mg
Saturated Fat: 17.5 g
Sugar: 6.1 g
Cholesterol: 165 mg