Ingredients:

  • 1 pound pasta (I used penne)
  • ½ cup butter
  • 2 cups heavy cream
  • 2 cloves garlic, minced
  • ½ teaspoon ground black pepper
  • 1 cup grated Parmesan cheese
  • ⅓ cup pesto sauce
  • skinless, boneless chicken breast halves – cut into thin strips

Instructions:

  1. Bring a large pot of lightly salted water to a boil.
  2. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
  3. In a large skillet, melt the butter over medium heat.
  4. Saute chicken and garlic in the melted butter until chicken is almost cooked.
  5. Stir in cream, and season with pepper.
  6. Cook 6 to 8 minutes, stirring constantly.
  7. Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed.
  8. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
  9. Serve over the hot pasta.

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