I love pasta! I love pesto! I love parmesan! Right?!? Who is with me on this? These are, in my opinion, some of the best foods and flavors on the planet. So, since I love it so much, I thought I would share this recipe with you. 🙂 This Chicken Pesto Pasta is delicious. The recipe is not one you have to follow 100% so feel free to tweak it to your tastes. You could add veggies, more cheese, more sauce, more pesto, use steak, to name a few of the variations I can think of right now.

Ingredients

  • 2 tbsp olive oil
  • 2 chicken breasts, I usually say 1 breast per serving if it is the main dish
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika
  • 8 oz. pasta for 2 servings, any shape you like
  • basil pesto or sun dried tomato basil pesto, at least 1/4 cup, I used more
  • 1/2 cup heavy cream
  • any veggies you like, I added chopped onions
  • 1/2 tsp chopped garlic

Directions

  1. Thinly slice chicken and sprinkle with salt, pepper and paprika. Set aside.
  2. Thinly slice or chop any veggies you want to add to the dish.
  3. In a saucepan add oil and place chicken in pan.
  4. Cook on medium-high heat until chicken is cooked through. Do not over cook and brown your chicken too much. You want it to be cooked through, but tender.
  5. Remove chicken from heat and set aside.
  6. Cook pasta according to package directions.
  7. Turn heat down to medium. In same saucepan as you cooked the chicken add a touch more oil if needed and add veggies and garlic. Cook until they are as tender as you would like them. I prefer tender-crisp.
  8. Add pesto and cream to veggies.
  9. Stir until combined.
  10. Turn heat down to low just to keep it warm until serving.
  11. Add chicken back to the pan as well.
  12. Once pasta is cooked drain and add it to the saucepan with the chicken as well.
  13. Toss/stir to coat everything.
  14. Top with grated parmesan and/or asiago.
  15. Serve immediately.
  16. ENJOY!