From the Cook
From the Cook
From the Cook
1/4
Creamy Chicken Pesto Pasta
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Instructions
1
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Heat olive oil in a large skillet over medium high heat.
2
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Season both sides of chicken with salt and pepper and chop into one-inch strips.
3
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Sear chicken on each side in skillet. It does not need to be cooked through at this point.
4
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Once chicken is seared, add shallots and cook for 2-3 minutes until translucent.
5
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Add garlic, chicken broth and 2 tablespoons of pesto.
6
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Add additional salt and pepper to taste.
7
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Bring to a simmer and add the pasta.
8
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Simmer for 9-12 minutes or until pasta is al dente.
9
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Remove from heat and stir in half and half and parmesan cheese.
10
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Serve immediately.
My Calorie Intake
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Tips & Tricks (5)
- Pound Your Chicken Evenly 🔨Pound boneless chicken breasts to uniform thickness (about ¾ inch) so they cook evenly and finish in the same time, preventing dry edges and undercooked centers.
- Temper Your Pesto Addition ⏱️Stir pesto into the sauce off-heat or at the very end to preserve its bright, fresh basil flavor—high heat destroys the delicate aromatics and turns it bitter.
- Use Half and Half Strategically 🥛Add half and half after the chicken broth reduces slightly to prevent curdling; never boil cream directly, and whisk constantly to create a silky, stable sauce.
- Toast Your Garlic and Shallot 🧄Sauté minced garlic and shallots in olive oil for 60-90 seconds until fragrant before deglazing—this builds a deep, complex base that elevates the entire dish.
- Reserve Pasta Water for Sauce Consistency 💧Save 1 cup of starchy pasta cooking water to loosen the sauce if it becomes too thick, creating a restaurant-quality consistency that coats the pasta beautifully.
Recipe Facts
Diet at a Glance
High Protein
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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