one-pan chicken pesto pasta
A family recipe contributed by Corbin
- 1 tablespoon canola oil
- 2-4 boneless, skinless chicken breasts
- 2 tablespoons chopped garlic
- ½ tablespoon salt
- ½ tablespoon black pepper
- ¾ cup heavy cream
- ½ cup grated parmesan cheese, plus more for garnish
- ½ cup pesto
- Half box of Rigatoni
- Some freshly chopped mushrooms
- Chopped fresh basil
- 1. Heat the oil in a pan over high heat. Add the chicken, garlic, salt, and pepper and cook until the chicken is browned.
- 2. Mix in the heavy cream, Parmesan, and pesto, stirring until evenly combined.
- 3. Bring to a boil and cook until the sauce has reduced, 5-7 minutes.
- 4. Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove the pan from the heat.
- 5. Garnish with more Parmesan and basil for serving.