Basil Pesto Chicken Pasta
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4
Chicken pasta in a creamy alfredo basil pesto sauce!
ingredients
- 8 ounces pasta (gluten-free for gluten-free)
- 2 tablespoons olive oil (or butter)
- 1 pound boneless and skinless chicken breasts or thighs, cut into bite sized pieces
- 1 teaspoon Italian seasoning (link) (or oregano)
- salt and pepper to taste
- 2 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup chicken broth (link) (or 1 cup reserved pasta cooking water)
- 1 cup heavy/whipping cream (or milk, or half and half)
- 1/4 cup parmigiano reggiano (parmesan cheese), grated
- 1/2 cup basil pesto (link)
- salt and pepper to taste
directions
- Start cooking the pasta as directed on the package.
- Heat the oil in a large pan over medium heat, add the chicken, seasoned with the Italian seasoning, salt and pepper, and cook, about 10 minutes.
- Add the garlic and red pepper flake and cook until fragrant, about a minute.
- Add the broth and deglaze the pan by scraping up any brown bits from the bottom of the pan as the broth sizzles.
- Add the cream, mix, bring to a boil, reduce the heat and simmer for 5 minutes.
- Add the parmesan cheese, mix and let it melt into the sauce.
- Turn off the heat, mix in the pesto and season with salt and pepper to taste.
- Drain the pasta, reserving some of the pasta cooking water, toss with the sauce, along with enough of the reserved pasta water to bring the sauce the desired consistency.
Option: Add 1 small onion, diced, cooked with the chicken.
Option: Add 1/4 cup sun dried tomatoes, sliced, along with the cream.
Option: Add 2 cups baby spinach, after the pesto, mix it and let it wilt.
Option: Add 1 (14 ounce) can artichoke hearts, quartered, along with the pesto.
Option: Add 1 tablespoon lemon juice and/or 1 teaspoon lemon zest, along with the pesto.
Option: Use more parmesan!
Option: Add 1 cup mozzarella, shredded, along with the parmesan, letting it melt into the sauce.
Option: Add 4 ounces cream cheese, room temperature, along with the parmesan, letting it melt into the sauce.
Option: Replace the cream with more chicken broth for a lighter version
Option: Serve topped with 1 cup tomato bruschetta topping (see below).
Option: Serve with extra pesto dolloped on top!
Tomato Bruschetta
Prep Time: 15 minutes Total Time: 15 minutes Servings: 4
Fresh tomatoes mixed with garlic, onions, olive oil, balsamic vinegar and basil!
ingredients
- 2 cups tomatoes, seeded and diced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 3 cloves garlic, minced/grated
- 2 tablespoons red onion, finely diced
- 2 tablespoons basil, thinly sliced
- salt and pepper to taste
directions
- Mix everything well and optionally let it sit for an hour before enjoying!