For the Pesto:
1 cup fresh basil leaves 1/2 cup olive oil 1/4 cup grated Parmesan cheese 2 cloves garlic, minced 1/4 cup pine nuts Salt and pepper to tasteFor the Pasta:
1 pound pasta (any shape) 1/2 cup heavy cream 1 cup grated Parmesan cheese 1/4 cup chopped sun-dried tomatoesFor the Grilled Chicken:
1 boneless, skinless chicken breast 1 tablespoon olive oil Salt and pepper to tasteInstructions:
For the Pesto:
1.
Combine all pesto ingredients in a food processor or blender.
2.
Pulse until smooth.
Season with salt and pepper to taste.
For the Pasta:
1.
Cook pasta according to package directions.
2.
Meanwhile, whisk together heavy cream and Parmesan cheese in a large skillet.
3.
Bring mixture to a simmer over medium heat.
4.
Add sun-dried tomatoes and cook for 2-3 minutes.
For the Grilled Chicken:
1.
Heat olive oil in a grill pan or skillet over medium heat.
2.
Season chicken breast with salt and pepper.
3.
Grill chicken for 4-5 minutes per side, or until cooked through.
To Assemble:
1.
Drain pasta and add it to the cream sauce.
2.
Stir in pesto.
3.
Thinly slice grilled chicken and add it to the pasta.
4.
Season with additional salt and pepper if needed.
5.
Serve immediately with extra Parmesan cheese, if desired.