Creamy Pesto Chicken with Sun-Dried Tomato Linguine
Basil-Infused Chicken Linguine with Sun-Dried Tomato Cream Sauce
Ingredients:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
8 oz linguine pasta
2 tbsp olive oil, divided
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped (not in oil)
1 cup heavy cream
1/2 cup chicken broth
1/3 cup fresh basil pesto
1/2 cup grated Parmesan cheese, plus more for serving
1/4 cup fresh basil leaves, chopped
1 tsp dried Italian herbs
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste
1/4 cup pine nuts, toasted (optional)
Directions:
Bring a large pot of salted water to a boil and cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper.
Add chicken to the skillet and cook for 5-7 minutes until golden brown and cooked through. Remove to a plate and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and cook for 30 seconds until fragrant.
Add sun-dried tomatoes and cook for 1 minute.
Reduce heat to medium-low and add heavy cream and chicken broth. Bring to a gentle simmer.
Stir in the basil pesto, Parmesan cheese, and Italian herbs. Simmer for 2-3 minutes until slightly thickened.
Return the cooked chicken to the skillet and stir to coat with the sauce.
Add the drained linguine to the skillet and toss until well coated with the sauce. If needed, add some of the reserved pasta water to loosen the sauce.
Stir in the fresh basil and adjust seasoning with salt and pepper.
Serve hot, garnished with additional Parmesan cheese, toasted pine nuts, and red pepper flakes if desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 625 kcal | Servings: 4 servings