Chicken Pesto Pasta
Cheesy chicken pesto pasta is a quick and easy family favorite that can be on the table in under 30 minutes!
Servings: 8
Ingredients
- 1 pound penne pasta
- 4 tablespoons butter
- 2 teaspoons minced garlic
- 4 chicken breasts, cubed
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half and half
- ¾ cup grated parmesan cheese
- ½ - ¾ cup pesto
- garlic salt and pepper to taste
- pepper, to taste
Instructions
- Cook pasta according to packaged directions. Set aside.
- Melt butter in a medium saucepan, add chicken and cook until cooked through.
- Add garlic and cook for 1 minute over medium heat. Add flour and cook for an additional minute, stirring constantly.
- Add milk and broth, stirring constantly. Cook until sauce boils and thickens.
- Add parmesan cheese and pesto (add more or less based on what you like). Continue stirring until cheese has melted.
- Add pasta to sauce and stir to combine.
- Season with salt and pepper, if desired and serve immediately.
Video
Notes
Make ahead of time. Make the pasta the day before and keep it stored in the fridge until you're ready to reheat and serve.
Freezer meal. Cool the pasta then spoon it into a freezer storage bag. Label and freeze for up to 3 months.
STORE. Transfer the leftover pasta to an airtight container and store in the fridge for 3-4 days or freezer for 2-3 months.
Reheating. Thaw if applicable, reheat in a pot on the stove, and add a little extra milk or broth to smooth out the sauce. Stir until creamy and warm throughout. Use the microwave in a pinch.
Nutrition
Calories: 542kcal | Carbohydrates: 49g | Protein: 36g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 616mg | Potassium: 615mg | Fiber: 2g | Sugar: 3g | Vitamin A: 710IU | Vitamin C: 2mg | Calcium: 162mg | Iron: 1mg