## Basil Pesto Chicken Pasta: A Tasty Treat
### Introduction
Basil Pesto Chicken Pasta is an exquisite meal that merges succulent pieces of chicken with a rich Alfredo basil pesto sauce, laid over flawlessly cooked pasta. This dish is not only flavorful but also swift to make, making it a perfect option for a weeknight supper.
### Preparation and Cooking Time
– **Prep Time**: 10 minutes
– **Cook Time**: 20 minutes
– **Total Time**: 30 minutes
– **Servings**: 4
### Ingredients
– 8 ounces pasta (gluten-free for gluten-free)
– 2 tablespoons olive oil (or butter)
– 1 pound boneless, skinless chicken breasts or thighs, chopped into bite-sized pieces
– 1 teaspoon Italian seasoning (or oregano)
– Salt and pepper to taste
– 2 cloves garlic, diced
– 1/2 teaspoon red pepper flakes (optional)
– 1 cup chicken broth (or 1 cup reserved pasta cooking water)
– 1 cup heavy/whipping cream (or milk, or half and half)
– 1/4 cup Parmigiano Reggiano (Parmesan cheese), grated
– 1/2 cup basil pesto
– Salt and pepper to taste
### Directions
1. Begin cooking the pasta according to the package instructions.
2. In a large skillet, heat the oil over medium heat; add the chicken, seasoned with the Italian herb mix, salt, and pepper, and cook for approximately 10 minutes.
3. Incorporate the garlic and red pepper flakes, cooking until aromatic, around a minute.
4. Pour in the broth and deglaze the skillet by lifting any browned bits from the bottom as the broth bubbles.
5. Stir in the cream, combine, bring to a boil, lower the heat, and simmer for 5 minutes.
6. Mix in the Parmesan cheese and allow it to melt into the sauce.
7. Remove from heat, stir in the pesto, and season with salt and pepper to your liking.
8. Drain the pasta, saving some of the cooking water, and mix it with the sauce, adding enough reserved water to reach your preferred sauce consistency.
### Optional Additions
– Incorporate 1 small diced onion, cooked alongside the chicken.
– Mix in 1/4 cup sliced sun-dried tomatoes with the cream.
– Add 2 cups of baby spinach after the pesto, stir to wilt.
– Introduce 1 (14 ounce) can of quartered artichoke hearts with the pesto.
– Stir in 1 tablespoon of lemon juice and/or 1 teaspoon of lemon zest, along with the pesto.
– Add more Parmesan cheese!
– Blend in 1 cup shredded mozzarella with the Parmesan, allowing it to melt into the sauce.
– Add 4 ounces of room temperature cream cheese with the Parmesan, letting it blend into the sauce.
– Swap out the cream for additional chicken broth for a lighter option.
– Serve adorned with 1 cup of tomato bruschetta topping.
– Serve with extra pesto spooned on top!
### Nutrition Facts
– **Calories**: 432
– **Fat**: 31g (Saturated 15g, Trans 0g)
– **Cholesterol**: 181mg
– **Sodium**: 366mg
– **Carbohydrates**: 24g (Fiber 0.5g, Sugars 4.4g)
– **Protein**: 41g
### Conclusion
Basil Pesto Chicken Pasta is a flexible dish that can be adjusted with different ingredients to match your preferences. Whether you enjoy it with sun-dried tomatoes, artichokes, or a hint of lemon, this recipe is bound to become a favorite in your cooking collection. Savor the deep flavors and creamy richness of this wonderful pasta dish!