Creamy Pesto Chicken Pasta
If alfredo sauces are getting too boring and you're looking to freshen things up, then this is the perfect recipe for you! We combined fresh pesto with a cream sauce base that's sure to be a new mealtime fave.
Equipment
- Cutting Board
- Chef Knife
- 2 Saute pans
- Pot
- Strainer
- Sheet Tray
- Whisk
- Food Processor
- Heat resistant spoon/spatula
Ingredients
- 1 each Chicken Breast
- 1/2 box Pasta your choice
- 2 cloves Garlic minced
- 1/4 cup Basil
- 1 oz Parmesan Cheese
- 1/4 cup Spinach
- 1/4 each Onion diced
- 1 each Tomato diced
- 1/4 each Bell Pepper diced
- 1 cup Milk whole or 2%
- 1 Tbsp Flour
- 1 Tbsp Butter
- 2 oz Extra Virgin Olive Oil
- Salt as needed
- Pepper as needed
- Olive Oil as needed
Instructions
- Preheat oven to 350 degrees.
- Heat saute pan on medium high heat. Add oil and season chicken with salt and pepper. Sear on each side and finish in the oven until internal temperature reaches 165 degrees. Slice for pasta and set aside.
- Bring pot of water to a rolling boil and add the pasta. Cook to al dente, about 6-8 minutes. Drain and toss with a bit of olive oil to prevent the pasta from sticking together and set aside.
- Blend basil, spinach, garlic, salt and pepper along with 2 oz of extra virgin olive oil together in food processor along with the parmesan cheese. Pulse together and adjust seasoning as needed.
- In another saute pan add in butter and onions and cook for about 1 minute, season and stir in the flour. Whisk in the milk and bring to a boil, letting it thicken to sauce consistency. Adjust seasoning as needed.
- Stir pesto into the cream sauce and toss with the pasta, veggies and chicken. Adjust seasoning if needed.
- Serve and enjoy!
Nutrition
Sodium: 342mgCalcium: 340mgVitamin C: 3mgVitamin A: 996IUSugar: 9gFiber: 4gPotassium: 433mgCholesterol: 37mgCalories: 869kcalSaturated Fat: 12gFat: 44gProtein: 25gCarbohydrates: 94gIron: 2mg
Tried this recipe?Let us know how it was!