Healthy Creamy Chicken Pesto Pasta Recipes
Thinking of a dinner menu can get confusing when you have limited time. So try this easy and delicious creamy chicken pesto pasta. Within 30 minutes, you'll have a creamy and flavorful meal for your weekend dinner. Soon, they will become your new favorite dish!
How to Make Creamy Chicken Pesto Pasta.
As already said, this recipe is super easy with a very creamy and delicious pesto sauce. The first step, you have to make the sauce. Prepare a skillet, then melt some butter and whisk with flour. Cook until the butter is golden.
Next, pour in the chicken broth, nonfat milk, or cream. Cook until the sauce thickens but don't let it simmer too long, or it can burn. So make sure it only simmer for a moment. Finally, remove your skillet and stir it with the pesto sauce and cheese.
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Next, you need to prepare the chicken. Prepare your skillet beforehand, then cook your chicken with Italian spices and garlic. Don't forget to season with salt and pepper to taste, set aside on a serving plate. Cook your pasta, then dry the water when cooked. Finally, combine the chicken, pasta, and sauce in your skillet, then garnish with basil leaves.
If you store it properly using an airtight container, the leftover chicken pesto paste will keep for up to four days in your fridge. If you want to keep it longer, freeze your chicken pesto and it will last for four months. When you are ready to eat, thaw in the fridge and heat it over low heat, and give a little milk.
Creamy Chicken Pesto Pasta Recipe.
There's nothing simpler for dinner than this tasty chicken pesto pasta. Within half an hour, you'll have 4 servings of fluffy and flavorful dishes for your family.
Ingredients.
• 3 tbsp flour.
• 2 tbsp butter.
• 2 garlic cloves minced.
• 1 pound chicken breast, (skinless & boneless, cut into bite-sized).
• 1 tsp Italian seasoning.
• 1 cup milk/cream or half and half.
• 1 cup of chicken broth.
• 1 cup of shredded mozzarella.
• 1 tbsp olive oil.
• ½ pound penne pasta.
• ½ cup grated parmesan.
• ½ cup basil pesto, to taste.
• Basil leaves for garnish.
• Salt and pepper to taste.
Cooking Directions.
- Boil your pasta until it's soft and chewy. Drain the water when cooked and set aside.
- Prepare a large skillet, add a little olive oil, and heat it over medium heat. Add the diced chicken breast, Italian spices, and chopped garlic to the skillet. Add salt and pepper, stir a few times until the chicken turns brown. Once cooked, put the chicken on a plate and remove the oil from your skillet.
- In the skillet you were previously using, melt the butter over medium heat. Add flour and cook for about three minutes until golden. Whisk in chicken stock, nonfat milk/cream/half and half, then simmer over low heat until the sauce thickens.
- After the sauce has reduced, remove from heat and stir with the pesto and mozzarella cheese. Add the sauce with chicken and pasta, mix well. Finally, add fresh basil leaves for garnish or sundried tomatoes to go with it.