Creamy Pesto Pasta
Creamy Pesto Pasta
Ingredients
Main
- 12 ounces spaghetti (about ⅔ package)
- 1 tablespoon olive oil
- 2-3 boneless skinless chicken breasts (about 1 lb, diced into ½ inch cubes)
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- salt and pepper to taste
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup half and half
- ½ cup heavy whipping cream
- ⅓ cup chicken broth
- ¾ cup shredded Parmesan cheese
- ½ cup pesto
Garnish
- Basil
- Parmesan Cheese
- Pine Nuts
Instructions
- 1
In a large pot, cook spaghetti according to package directions. Drain and reserve 1 cup pasta water.
- 2
In a frying pan, heat olive oil over medium heat. Season chicken with dried basil, oregano, salt, and pepper.
- 3
Add chicken to the pan and cook until no pink remains, about 5-6 minutes. Remove from pan and set aside.
- 4
In the same pan, add the butter and flour. Stir until smooth and cook 2-3 minutes.
- 5
Add half and half, heavy cream, and chicken broth. Bring to a simmer over medium heat and allow to simmer for 2-3 minutes or until slightly thickened.
- 6
Remove from heat, and stir in parmesan cheese and pesto.
- 7
Add cooked pasta to the pesto sauce and toss. Add additional pasta water as needed to reach desired consistency. Return the chicken to the pan.
- 8
Garnish with basil, pine nuts, and parmesan cheese if desired.
Nutrition
Per serving (based on 6 servings)
