Description
A creamy, herb-packed pasta dish merging classic Alfredo with vibrant pesto. Made with tender chicken and rotini, it’s quick, flavorful, and perfect for any occasion. No alcohol or pork, just comfort food with a fresh twist.
Ingredients
1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
12 oz rotini pasta
¾ cup grated Parmesan cheese
4 cloves garlic, divided
2 tbsp unsalted butter
1 cup heavy cream
2 tbsp olive oil
1 cup fresh basil leaves, chopped (plus extra for garnish)
1/3 cup pine nuts
Salt and black pepper, to taste
Instructions
Bring a large pot of salted water to a boil. Cook rotini al dente according to package instructions, then drain.
While pasta cooks, heat butter in a skillet over medium heat. Sauté 2 garlic cloves (split from total) with chicken pieces until golden and cooked through.
Add 2 tbsp olive oil to the skillet and sauté 2 tbsp garlic and chopped basil until fragrant. Stir in pine nuts and cook 1-2 minutes.
Add heavy cream, remaining garlic, and grated Parmesan to the skillet. Whisk until smooth and reduced slightly (4-5 minutes). Season with black pepper.
Combine cooked pasta with the sauce. Toss until evenly coated. Garnish with fresh basil and serve immediately.
Notes
Substitute chicken thighs for a richer flavor. Use penne or fusilli if rotini isn’t available. Add milk instead of heavy cream for a lighter version. Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 10
- Cook Time: 30
- Category: chicken
- Method: Stovetop
- Cuisine: American (Italian-Inspired Fusion)
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 460
- Sugar: 1g
- Sodium: 1800mg
- Fat: 28g
- Saturated Fat: 11g
- Carbohydrates: 70g
- Fiber: 1.5g
- Protein: 30g
- Cholesterol: 200mg