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CREAMY CHICKEN PESTO PASTA

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CREAMY CHICKEN PESTO PASTA – Learn to make a Creamy Chicken Pesto Pasta meal in under 30 minutes with this easy recipe! Creamy, tacky, and stuffed with taste, this dish will shortly be a brand new favorite!

Fast and Simple Weeknight Dinner

Dinnertime might be irritating when time is restricted, which is why I all the time have recipes like this in my again pocket. It’s tremendously easy to make, and that creamy pesto sauce is to die for!

CREAMY BASIL PESTO CHICKEN PASTA

CREAMY BASIL PESTO CHICKEN PASTA

It was somewhat bit on accident the best way this chicken pesto pasta got here to be. I had a bunch of nut-free pesto leftover from recipe testing and didn’t need it to go to waste. My husband orders pesto in his pasta regularly at Italian eating places, so I believed I’d pull collectively just a few of his favorite issues into one dish, and it was magic.

The whole household raved about it, plus it solely took me 30 minutes to make! That’s the most effective type of win.

Creamy Pesto Sauce

I went backward and forwards, deciding to learn then how to make a creamy pesto sauce for this chicken pasta dish. Alfredo’s fashion appeared too heavy, so I decided to make a form of bechamel.

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  1. Soften some butter in a deep skillet or saute pan, then whisk in flour. Let it prepare dinner for a couple of minutes till it’s like a thick paste and golden in coloration.
  2. Pour in chicken broth and milk or cream. Nonfat milk will lower some energy; however, cream and even half and half will make it clean and creamy. Let the sauce simmer for several minutes till it’s thick. Don’t boil it, or it might scorch. You need a good simmer with bubbles coming to the highest.
  3. Take away from the warmth and stir in pesto sauce and cheese.
  • Take away from the warmth and stir in pesto sauce and cheese.

How to Make Chicken Pesto Pasta

  1. Cook chicken on the stovetop with some garlic and Italian seasoning. Season with salt and pepper and set aside on a plate. Use the same skillet to make the creamy pesto sauce.
  2. Cook your favorite pasta according to the package directions. Drain the water and set it aside with the chicken.
  3. Combine the chicken, pasta, and sauce in the skillet. Serve chicken pesto pasta garnished with fresh chopped basil.

Serving Recommendations and Variations

With chicken, pasta, and a creamy pesto sauce, it is a fairly heavy meal. I wish to serve it with an easy backyard salad on the facet. If I’m feeding a bigger crowd, I’ll whip up a loaf of garlic bread, too.

An alternative choice is so as to add some veggies to the pesto pasta. Contemporary spinach, sun-dried tomatoes, yellow squash, mushrooms, or cherry tomatoes would all be unbelievable on this dish.

What to do with Leftovers

Leftover chicken pesto pasta might be good as much as four days within the fridge if correctly saved in a hermetic container. Freeze for as much as four months and thaw within the fridge when you’re able to eat. I like to recommend reheating on the range, at low warmth, and including a somewhat little bit of milk to assist preserve it from drying out.

CREAMY CHICKEN PESTO PASTA

Recipe by BobbyCourse: Main CourseCuisine: American, Italian
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

784

kcal
Total time

30

minutes

CREAMY CHICKEN PESTO PASTA – Learn to make a Creamy Chicken Pesto Pasta meal in under 30 minutes with this easy recipe! Creamy, tacky, and stuffed with taste, this dish will shortly be a brand new favorite!

Ingredients

  • 2 garlic cloves minced

  • 1 cup half and half or all milk/cream

  • Fresh basil for garnish, if desired

  • 1 cup freshly shredded Mozzarella

  • Salt and pepper to taste

  • 3 tablespoons flour

  • 2 tablespoons butter

  • ½ cup fresh basil pesto or more, to taste

  • ½ cup freshly grated Parmesan

  • 1 teaspoon italian seasoning

  • 1 tablespoon olive oil

  • 1 pound boneless skinless chicken breast cut into bite-sized chunks

  • 1 cup chicken broth

  • ½ pound penne pasta about 2 1/2 cups dry (half of a one pound box)

Instructions

  • Boil pasta to al dente according to package instructions. Drain and set aside.
  • Heat a large skillet over medium heat and add minced garlic, italian seasoning and diced chicken breast. Season with salt and pepper and cook until chicken is no longer pink, stirring chicken a couple of times to brown on all sides. Transfer chicken to a plate and discard any liquid in the skillet.
  • Return skillet to the stove over medium heat and melt butter. Whisk in the flour and cook until golden, about 3 minutes.
  • Whisk in chicken broth and half & half and bring to a boil. If it begins to boil too rapidly, turn the heat down a little. Simmer for about 5 minutes or until the sauce has reduced and thickened.
  • Remove from heat and stir in pesto and cheeses. Add the pasta and chicken and stir to coat. Garnish with fresh chopped basil and fresh cracked black pepper.

Notes

  • Optional add-ins: sparkling spinach, sun-dried tomatoes, yellow squash, mushrooms, cherry tomatoes.
  • The mozzarella can seize up in case you don’t get it mixed in right away. Mix quick. You may also try including half of the mozzarella at a time, stirring properly to blend it in whenever.

Nutrition Facts

4 servings per container


  • Amount Per ServingCalories784
  • % Daily Value *
  • Total Fat 41g 64%
    • Saturated Fat 17g 85%
  • Cholesterol 146mg 49%
  • Sodium 1082mg 46%
  • Potassium 709mg 21%
  • Total Carbohydrate 54g 18%
    • Dietary Fiber 3g 12%
    • Sugars 3g
  • Protein 47g 94%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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