This is super easy pasta recipe. It was a result of my constant desire to put cream in everything. And pesto in everything. Also I was really hungry.
200-250 grams of pasta
1/4 kilo chicken breast
2 tbsp olive oil (or 1 tbsp of butter if you’re in that mood)
2 cloves of garlic, chopped
1 cup of cream
4 tbsp of homemade OR store-bought pesto
1/4 cup parmesan cheese
salt and pepper
1. Cook pasta according to package instructions. Drain the pasta but save a bit of the pasta water (like around 1/4 cup)
2. Prep your chicken breast by sprinkling it with some salt and pepper. You can even add in extra flavor by using garlic powder, oregano, thyme, or rosemary. But I prefer mine simple.
3. Cover the meat in cling wrap, think of your worst enemy, imagine that that chicken is your worst enemy, and bash the chicken in. Or you can just beat it slightly with a rolling pin just to flatten and tenderize the meat.
4. Bring your pan to a bit of heat and sear the chicken breast in olive oil for six minutes on each side. You’ll know the chicken is done if you cut through it and the juice is clear.
5. Put the chicken on the chopping board and let it cool for five minutes so that the juices don’t go running out. Once the chicken has rested, chop it into bite-size pieces.
6. Sauté the chopped garlic in the same pan. Once the garlic has browned slightly, put the chicken back to the pan to absorb some of the garlicky goodness.
7. Bring down the heat a bit and add in the cream. Once the cream has warmed up a bit, season with salt and pepper and stir in the parmesan and pesto.
8. Finally (and oddly enough, my favourite part), pour in the pasta with the pasta water into the pan so as to combine the pasta and the sauce. The pasta water thins down the thick sauce so that you don’t end up with a gloopy texture.
9. Transfer onto the biggest plate you can find and enjoy!