Creamy Pesto Chicken Pasta


Creamy Pesto Chicken Pasta

Recipe by Julia Pacheco
Course: MainCuisine: ItalianDifficulty: Easy


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  • 1 lb cubed chicken breast

  • 1 tbs olive oil

  • 1 tbs minced garlic

  • 1/2 lb penne pasta

  • 2 cups chicken broth

  • 1/3 cup basil pesto

  • 5 tbs cubed cream cheese

  • 1 cup milk

  • 1/4 cup parmesan cheese


  • To a hot deep pan on medium heat add the oil. Once the oil is hot add the cubed chicken and cook it though, it should take about 7 minutes.
  • Now that the chicken is cooked add the minced garlic and let it become fragrant, it should take only about 30 seconds.
  • Add the pasta along with the chicken broth in and scrape the bits off the bottom of the pan. Bring up to a boil then drop it down to a simmer and cover with a lid and let it simmer for about 12 minutes or until the pasta is tender and stir frequently. If the broth reduces down too low while simmering you can always add up to 1 cup more chicken broth (or water) in to help the pasta cook.
  • Now that the pasta is tender drain any excess broth then add in the pesto, cream cheese, and milk. Simmer while stirring to melt the cream cheese down. Once the cream cheese is well combined add in the parmesan cheese and stir to melt down. Enjoy

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  1. Midwest Cook

    Wonderful and very fast, so it was exactly what was needed here after a busy day of cookie-baking. Lots of flavor, without much fuss. I made a half-recipe using already cooked / shredded chicken breast, 1.5 C. penne pasta and the full 2 Cups (a can) of chicken broth. My pasta took a bit longer to get tender – 16 minutes. I served green veg (from frozen) beside this, and fresh red grapes.

  2. Do you have recipes that are heavier on the protien?

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