Seasoned chunks of chicken breast are simmered in a creamy basil pesto sauce with tender spaghetti. It’s a full meal that’s easy to make any day of the week!
- Flavor: Creamy, cheesy pesto sauce with tender bites of chicken and pasta.
- Skill Level: This recipe comes together fast using ready-made pesto and basic pantry ingredients.
- Budget Tip: Add extra pasta to stretch the meal further.
- Swaps: Make it a meatless meal and swap out the chicken for mixed veggies. Swap for rotisserie chicken, shrimp, or roasted veggies for a full meal.
Ingredients Tips for Pesto Pasta
- Creamy Pesto Sauce: Jarred pesto makes this dish a cinch. But if your garden is brimming with basil, make a homemade version and have lots left over.
- Pasta: Spaghetti is a great choice for creamy pesto pasta. It cooks quickly and holds just the right amount of sauce in every bite. It keeps the dish light and simple, and chances are you’ve already got some in the pantry! If you’re out of spaghetti, linguine, fettuccine, or even penne work just as well.
- Chicken: Use fresh boneless, skinless chicken breasts, cutlets, or, if time is short, toss in a bag of frozen chicken meatballs in Step 7 and heat through.
- Variations: Feel free to add diced zucchini, sliced mushrooms, asparagus, sun-dried tomatoes, or chopped spinach or kale.
Leftovers
Keep leftover chicken pesto pasta in a covered container in the refrigerator for up to 3 days. Enjoy it chilled for an easy workday lunch or reheat in the microwave with a little milk added to loosen the sauce.
It’s not recommended to freeze this recipe due to the high amount of dairy, which will become grainy once thawed.
Serve Pesto Pasta With…
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Creamy Pesto Pasta
Creamy pesto pasta combines tender spaghetti and juicy chicken in a deliciously rich creamy pesto sauce for the perfect family meal.
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In a large pot, cook spaghetti according to package directions. Drain and reserve 1 cup pasta water.
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In a frying pan, heat olive oil over medium heat. Season chicken with dried basil, oregano, salt, and pepper.
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Add chicken to the pan and cook until no pink remains, about 5-6 minutes. Remove from pan and set aside.
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In the same pan, add the butter and flour. Stir until smooth and cook 2-3 minutes.
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Add half and half, heavy cream, and chicken broth. Bring to a simmer over medium heat and allow to simmer for 2-3 minutes or until slightly thickened.
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Remove from heat, and stir in parmesan cheese and pesto.
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Add cooked pasta to the pesto sauce and toss. Add additional pasta water as needed to reach desired consistency. Return the chicken to the pan.
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Garnish with basil, pine nuts, and parmesan cheese if desired.
Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Calories: 525 | Carbohydrates: 47g | Protein: 30g | Fat: 22g | 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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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This delicious dish is sponsored by Walmart and SheKnows Media.
I am excited to have partnered with Walmart & SheKnows Media to bring you this pesto pasta recipe. While I was compensated, all thoughts and opinions are my own. Working with great brands I love allows me to keep bringing you the great recipes you love!
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