Chicken Pesto Alfredo Penne
Creamy Chicken Penne with Basil Pesto Alfredo Sauce
Ingredients:
2 boneless, skinless chicken breasts, diced
8 oz (225g) penne pasta
1 tablespoon olive oil
3 cloves garlic, minced
1 cup unsweetened almond milk or regular milk
1/2 cup low-fat cream
1/2 cup grated Parmesan cheese (or non-dairy alternative)
1/4 cup basil pesto (store-bought or homemade without nuts, if needed)
Salt and black pepper to taste
2 cups fresh baby spinach
Fresh basil leaves, for garnish
Directions:
Cook penne pasta in salted water according to package directions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and sauté until fully cooked and lightly golden, about 6–8 minutes. Remove chicken and set aside.
In the same skillet, add garlic and sauté for 1 minute until fragrant.
Add milk and cream, stirring gently. Simmer for 2–3 minutes.
Stir in Parmesan and pesto until well combined and creamy. Adjust seasoning with salt and pepper.
Add cooked chicken and spinach to the sauce and simmer for another 2–3 minutes until spinach wilts.
Toss in the cooked penne pasta and stir until everything is evenly coated.
Garnish with fresh basil and serve warm.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 460 kcal | Servings: 4 servings