| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 250 gm Penne Pasta
- 1/2 cup olive oil
- 400 gm boneless skinless chicken breast cut into bite-size chunks
- 1 tsp Italian seasoning
- ¼ tsp Salt
- ¼ tsp ground black pepper
- 1/2 cup raw pine nuts, almonds
- 2 cups fresh basil leaves
- 1/2 cup grated parmesan cheese
- 2 cloves garlic
- 1/2 cup heavy cream
Ingredients
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Instructions
- Pesto Sauce: Mix basil, garlic, pine nuts, almonds and Parmesan in a mixer. Season with salt and pepper, to taste. Slowly add olive oil and give it a good mix.
- Take a large pot and add enough water to it. Add a little salt and bring the water to a boil. Then add the pasta, sprinkle some drops of oil and let the pasta cook for 8 minutes. Drain and keep aside. Reserve ¼ cup of the pasta water
- Take a skillet pan and heat some oil in it. Add the chicken pieces, Italian seasonings, salt and pepper. On medium-high flame sauté the chicken well for 6-8 minutes or until it is cooked through. Turn off the flame.
- Add the drained pasta to the skillet. Then add the chicken and Pesto sauce. Stir the ingredients well. Then add the starchy water to loosen up the sauce. Cook for a few minutes until it thickens slightly and serve hot.
Recipe Notes
Recipe Tip
Add vegetables such as spinach, broccoli, mushrooms or sun-dried tomatoes to this recipe. Sauté them along with the chicken.
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Frequently Asked Questions
Can I use leftover chicken to make this recipe?
Yes. You can use leftover roast chicken or barbecued chicken to make this recipe.
Which pasta can I use instead of Penne?
If Penne pasta is not available then you can use Bowties or Rotini to make this recipe.