Creamy Chicken Pesto Pasta #dinner #pasta

This simple to make Chicken Pesto Pasta formula can be on your supper table in around 30 minutes – making this pasta supper ideal for occupied weeknights. The luxurious and velvety pesto sauce is so tasty, you will feel like you are having a supper at an extravagant eatery, making this an incredible dish to serve to supper visitors.

I think pasta is a definitive solace sustenance! Particularly pasta covered in generous, rich, unfathomably delightful and thoroughly irresistible Creamy Parmesan Pesto Sauce. Trust me it is hard not to eat the entire pot without anyone else!

Pesto is a unimaginably delectable Italian sauce produced using new basil, pine nuts, garlic, olive oil and Parmesan cheddar.

Pesto is normally served over pasta in spite of the fact that, the lively sauce is so flexible you can put it on pizzas, barbecued meats, sandwiches and even soups. To make this pesto pasta a too brisk feast, I use locally acquired pesto. You can generally make your own pesto at home, on the off chance that you like.

Also try our recipe Creamy Italian Sausage Pasta

This Chicken Pesto Pasta is stacked with succulent delicate chicken covered in a delectable Creamy Pesto Parmesan Sauce. This simple Chicken Pesto Pasta is ensured to turn into a family top choice!

Ingredients

• 1 pound boneless, skinless chicken breast, cut into bite sized pieces
• Salt and ground black pepper to taste
• 1/2 teaspoon Italian seasoning
• 1 tablespoon all-purpose flour
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion, chopped
• 4 garlic cloves, minced
• 1 cup chicken broth
• 12 ounces basil pesto
• 1/2 cup Half and Half
• 1/2 teaspoon garlic powder
• 1/2 cup Parmesan cheese
• 8 ounces pasta
• Chopped basil for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Reserve 1/2 cup cooking water, then drain.
2. While the pasta is cooking, season the chicken with salt, pepper and Italian seasoning. Add the flour and toss to coat.
3. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for about 5-7 minutes or until browned, Add extra oil, if needed. Remove from the skillet and reserve.
4. To the same skillet, add the butter and saute the onions for about 3 - 4 minutes or until they become translucent. Add the garlic and cook for a minute.
5. Deglaze the skillet by adding the chicken broth. Scrape the bottom of the pan to remove the brown bits. Bring to a boil. Stir in the pesto and lower the heat. Add the Half and Half and garlic powder. Simmer for about 2-3 minutes.
6. Return the chicken and any collected juices to the skillet and toss to coat. Simmer for 3-4 minutes. Stir in the Parmesan cheese and mix well.
7. Add the cooked pasta and toss gently. Add some of the cooking water only if a creamier consistency is desired. Serve warm garnished with chopped basil (optional).

Read more our recipe : One-Pot Mediterranean Quinoa with Spinach & Chickpeas

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