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: 660kcalCarbohydrates: 60gProtein: 30gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 377mgPotassium: 367mgFiber: 3gSugar: 4gVitamin A: 1279IUVitamin C: 0.2mgCalcium: 104mgIron: 2mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.