In seasoned chicken breast, cooked with tender spaghetti in basil garlic sauce. It’s a meal and it’s easy to make any day of the week!
- smell: Cream, cheesy pesto sauce, chicken and pasta.
- Skill Level: This recipe uses ready-made pesto sauce and basic pantry ingredients to blend together quickly.
- Budget Tips: Add extra pasta to further stretch the rice.
- Swap: Make it meatless meal and then swap the chicken for mixed vegetables. Switch to barbecue chicken, shrimp or grilled vegetables for a meal.
Ingredient tips for pasta with pesto sauce
- Creamy Pesto: Jarred Pesto makes this dish tied up. But if your garden is full of basil, make a homemade version and have a lot left.
- pasta: Pasta is a great choice for pasta with creamy pesto sauce. It cooks quickly and contains the right amount of seasoning in each bite. It can make the dishes lightweight and simple, and most likely you already have some in the pantry! The same goes if you don’t care about spaghetti, linguine, pudding, and even Payne’s job.
- chicken: Use fresh boneless chicken breasts, meatloaf, meatloaf in step 7, or, if the time is short, throw it into a bag of frozen chicken meatballs and heat it up.
- Variations: Feel free to add diced zucchini, sliced mushrooms, asparagus, sun-dried tomatoes or chopped spinach or kale.
Leftovers
Place the remaining chicken pesto pasta in a lid container in the refrigerator for up to 3 days. Enjoy its refrigeration for a relaxing weekday lunch in the microwave or add a little milk to loosen the sauce.
It is not recommended to freeze the recipe due to a large amount of dairy products, and once thawed, it will become granule.
Eat pesto pasta with…
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Creamy Pesto Pasta
Creamy Pesto pasta combines tender pasta with juicy chicken in a delicious creamy pesto for family portraits.
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In a large pot, cook spaghetti according to the packaging instructions. Drain and reserve 1 cup of pasta water.
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In a frying pan, heat the olive oil over medium heat. Season with basil, oregano, salt and pepper.
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Add the chicken to the pan and cook until it is not pink, about 5-6 minutes. Remove from the pan and set aside.
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In the same pot, add butter and flour. Stir until smooth and cook for 2-3 minutes.
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Add half, heavy cream and chicken broth. Bring to a boil over medium heat and cook for 2-3 minutes or until slightly thickened.
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Remove from heat and add Parmesan cheese and pesto.
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Add the cooked pasta to pesto and toss. Add additional pasta water as needed to achieve the desired consistency. Return the chicken to the pan.
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Garnish with basil, pine nuts and parmesan cheese if needed.
Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Calories: 525 | carbohydrate: 47g | protein: 30g | Fatty: twenty twog | Saturated fat: 8g | cholesterol: 80mg | sodium: 556mg | Potassium: 483mg | fiber: 2g | sugar: 2g | Vitamin A: 750IU | Vitamin C: 2.1mg | calcium: 230mg | iron: 1.3mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Chicken, dinner, pasta
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This delicious dish is made from Walmart Then Shekning Media.
I’m so excited to partner with Walmart and Sheknows Media to bring you this pesto pasta recipe. When I get compensated, all thoughts and opinions are my own. Working with the great brands I love, I can continue to bring you the wonderful recipes you love!
