Easy Creamy Pesto Chicken Pasta
Homemade pesto chicken pasta is the perfect comfort meal that comes together in less than 30 minutes! The homemade alfredo pesto sauce packs the best flavor that pairs perfectly with the juicy pan-seared chicken.
Ingredients
- 8 oz penne pasta
- 1 recipe pan seared chicken
- 8 oz penne pasta
- 1 recipe pan seared chicken
sauce -
- 4 Tbsp unsalted butter
- 3 garlic cloves minced
- 1 1/2 cups heavy whipping cream
- 1 Tbsp all-purpose flour
- 1/4 cup whole milk or 2%
- 1 cup grated parmesan cheese
- salt and pepper to taste
- 1/2 cup basil pesto sauce
Instructions
- Boil the pasta in salted water according to the package instructions. Drain the pasta and set aside to keep warm.
- Prepare one portion of our pan-seared chicken and set aside to cool. Slice the chicken into thin strips and set aside.
- In a deep skillet, melt the butter and add the minced garlic.
- Whisk together the cream and flour until no clumps remain.
- Add the cream and milk to the skillet and whisk until smooth.
- Keep the heat low-medium and add the parmesan cheese into the skillet while whisking. Whisk in the salt, pepper, and basil pesto.
- Cook on low until the pasta sauce thickness.
- Add the pasta and chicken to the skillet and toss to combine.
- Garnish with parmesan cheese, serve, and enjoy friends!
Notes
- Making sauce from scratch is worth the effort. Homemade sauces taste much better than store-bought options.
- If you have leftovers, store them in an airtight container in the refrigerator for up to five days.
- Warm the leftover pasta in a pan over medium heat to reheat it.
- If you want to freeze pasta, use a freezer-safe container, where it will stay fresh for three months. Reheat frozen pasta in a skillet over low to medium heat.