Chicken Creamy Pesto Pasta

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Learn how to make a Creamy Chicken Pesto Pasta meal in under 30 minutes with this simple recipe! Creamy, cheesy and full of flavor, this dish will quickly be a new favorite!

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Learn how to make cream pesto cream paste food in less than 30 minutes with this simple recipe! Creamy, cheap and tasteful, this dish will quickly become a new favorite!

Fast and easy Sunday dinner

Dinnertime can make stress when time is limited, that's why I always have a recipe like this in my back pocket. It's very simple to make and the cream pesto sauce dies for!

It was a little because of an accident like this pesto chicken pasta. I have the rest of the peanut-free pesto from testing recipes and don't want to waste. My husband ordered a pesto in his pasta all the time in an Italian restaurant so I thought I would gather some of his favorite things into one dish and it was magic.

The whole family raved about it, plus it only took 30 minutes to make it! That's the best type of victory.

Pesto cream sauce.

I went back and forth to decide how to make a pesto cream sauce for this chicken pasta dish. Alfredo style looked too heavy, so I decided to make a kind of bechamel.

Material

• ½ pound penne pasta around 2 1/2 cup of dry (half of the one pound box)
• 1 tablespoon of olive oil
• 2 chopped garlic cloves
• 1 teaspoon of Italian spices
• 1 pound of boneless skinless chicken breast cut into pieces of bites
• Salt and pepper to taste
• 2 tablespoons of butter
• 3 tablespoons of flour.
• 1 cup of chicken broth
• 1 half cup and half or all milk / cream
• ½ cup of new parmesan grated
• 1 newly grated mozzarella cup
• ½ cup of fresh pesto basil or more, to taste
• Fresh basil for decoration, if desired

Chicken Creamy Pesto Pasta

Instructions

1. Boil the pasta to Al Dentte according to the package instructions. Drain and set aside.
2. Heat a large skillet over medium heat and add minced garlic, italian spices and diced chicken breast. Season with salt and pepper and cook until the chicken is no longer pink, stir the chicken several times to chocolate on all sides. Transfer chicken to the plate and throw away any liquid in a skillet.
3. Return the skillet to the stove with medium heat and melted butter. Beat it in flour and cook until gold, about 3 minutes.
4. Beat the chicken broth and half & half and bring to a boil. If you start boiling too fast, turn off the fire a little. Boil about 5 minutes or until the sauce is reduced and thickened.
5. Remove from heat and stir pesto and cheese. Add pasta and chicken and stir to coat. Decorate with fresh chopped basil and fresh black pepper.

Note

Optional add-ins: fresh spinach, dry tomatoes, yellow squash, mushrooms, cherry tomatoes.

Mozzarella can seize if you don't combine it immediately. Mix quickly. You can also try adding half of Mozzarella at one time, stir well to blend every time.

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