Creamy Pesto Pasta with Roasted ChickenIngredients:
1 pound boneless, skinless chicken breasts 1 tablespoon olive oil Salt and pepper, to taste 1 (12-ounce) package fettuccine pasta 1/2 cup heavy cream 1/2 cup prepared pesto sauce 1/4 cup grated Parmesan cheese Fresh basil leaves, for garnish (optional)Instructions:
For the chicken:
1.
Preheat oven to 400°F (200°C).
2.
Season chicken breasts with salt and pepper.
3.
Heat olive oil in a large skillet over medium-high heat.
4.
Add chicken breasts and cook for 2-3 minutes per side, or until golden brown.
5.
Transfer chicken breasts to a baking sheet and roast in the preheated oven for 15-20 minutes, or until cooked through.
For the pasta:
1.
Cook fettuccine pasta according to package directions.
2.
While pasta is cooking, in a large skillet, combine heavy cream, pesto sauce, and Parmesan cheese.
3.
Bring to a simmer over medium heat.
4.
Strain cooked pasta and add it to the skillet with the sauce.
5.
Toss to coat pasta evenly.
To assemble:
1.
Slice or dice roasted chicken and add it to the pasta.
2.
Garnish with fresh basil leaves, if desired.
3.
Serve immediately and enjoy!

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