Creamy Pesto Chicken Pasta
Ingredients
- 12 ounces penne noodles (cooked al dente according to package instructions, drained and patted dry)
- 2 boneless skinless chicken breasts (pounded to ½ inch thickness)
- 1 tablespoon Italian seasoning
- 1 small jar of store-bought pesto (or 1 cup of homemade basil pesto)
- 2 tablespoons butter
- 2 tablespoons flour
- 1½ cups half and half or heavy cream
- 2 teaspoons minced garlic
optional
- 2 roma tomatoes (diced)
- ½ cup shredded parmesan cheese
- fresh parsley (finely chopped)
Instructions
- Spray a large pan or skillet with cooking spray. Season both sides of chicken breasts with Italian seasoning and cook over medium-high heat 4-6 minutes on each side until juices run clear and completely cooked through. Transfer chicken to a plate and cut into strips or cut into bite size pieces.
- In the same pan where you cooked the chicken, melt butter. Add garlic and sauté about 1 minute until garlic is fragrant. Add flour and stir until mixture is smooth and bubbly. Gradually whisk in half and half (or heavy cream) until mixture is smooth. Whisk in pesto. Continue to stir until mixture thickens.
- Pour creamy pesto sauce over noodles and top with chicken and remaining optional ingredients or you can add noodles, sauce, chicken and optional ingredients to a large bowl and toss together. Serve warm. Enjoy!
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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