Chicken Pesto Pasta
Creamy Chicken Pesto Pasta is tender and flavorful weeknight meal that can be on the table in 20 minutes!
Equipment
Ingredients
- 7 ounces pesto sauce homemade or jarred
- 1 pound penne pasta or other pasta shape
- 1 cup heavy cream
- 3 cups warm grilled chicken sliced or roughly chopped
- shredded parmesan for garnish optional
- pine nuts for garnish optional
Instructions
- Bring a large pot of water to a boil.
- Cook pasta according to package directions for al dente pasta.
- If making homemade pesto, do so while pasta is cooking.
- Prior to draining the pasta, save about ½ cup of the cooking water. Drain pasta well.
- Toss pesto sauce with cooked pasta. Add heavy cream and toss again. Add pasta water, a little at a time, to thin the sauce if needed.
- Add the chicken and toss to coat. Top with extra parmesan cheese and pine nuts.
Notes
STORAGE: Store the chicken pesto pasta in an airtight container in the refrigerator for 3-4 days.Freeze in an airtight freezer container for up to 3 months. Thaw overnight in the refrigerator.
Nutrition
Calories: 660kcal | Carbohydrates: 60g | Protein: 30g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 100mg | Sodium: 377mg | Potassium: 367mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1279IU | Vitamin C: 0.2mg | Calcium: 104mg | Iron: 2mg
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