Pesto Chicken Artichoke Pasta
Diced chicken, artichoke hearts, and pasta in a creamy basil pesto sauce, finished with grated Parmesan.
Ingredients
Main Ingredients
- 8 oz pasta penne or rotini
- 1 lb boneless skinless chicken breast diced
- 1 tbsp olive oil
- 1 cup canned or jarred artichoke hearts drained, patted dry, and quartered
- 1 cup heavy cream
- ½ cup basil pesto
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup grated Parmesan cheese for topping
Instructions
Cooking
- Boil the pasta in salted water until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chicken, season with salt and pepper, and cook for 6 to 7 minutes, until golden and cooked through to 165 degrees F.
- Stir in the artichoke hearts and cook for 2 to 3 minutes.
- Lower the heat, pour in the cream, and stir in the pesto. Simmer gently for 5 minutes, until slightly thickened.
- Add the pasta and toss until coated. Serve hot, topped with Parmesan.
Notes
Serve with a side salad or garlic bread. Store leftovers in an airtight container in the refrigerator for 3 to 4 days and reheat with a splash of milk or cream to 165 degrees F. Nutrition is an estimate.