Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup (240ml) heavy cream
  • ½ cup (130g) basil pesto
  • ½ cup (50g) grated Parmesan cheese
  • 1 tablespoon lemon juice
  • Fresh basil leaves (for garnish)
  • Extra Parmesan cheese (for garnish)

Instructions:

  1. Slice the chicken breasts into thin strips. Season with garlic powder, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
  3. In the same skillet, lower the heat to medium. Pour in the heavy cream and whisk until smooth. Stir in the basil pesto, grated Parmesan, and lemon juice. Cook until slightly thickened, about 3-5 minutes.
  4. Add the cooked chicken back into the skillet. Toss to coat the chicken in the creamy pesto sauce. Cook for an additional 2 minutes to heat through.
  5. Plate the creamy chicken pesto and garnish with fresh basil and extra Parmesan.