Pesto SpaghettiOs (Anelli Pasta with Creamy Pesto Sauce)

This Pesto SpaghettiOs recipe takes your childhood favorite and gives it a gourmet upgrade. Anelli pasta is cooked directly in seasoned chicken broth, infusing every bite with rich flavor. A luscious sauce of garlic, butter, pesto, heavy cream, and Parmesan melts into a silky, cheesy coating. Finished with fresh basil and a generous sprinkle of more Parmesan, it’s nostalgic, easy to make, and bursting with herby goodness. Perfect for a cozy night in or impressing with a playful yet refined pasta dish.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 2 bowls

Calories: 1,226 kcal per serving

Ingredients

½ lb - anelli pasta
3 tablespoons - butter
1 tbsp - olive oil
3 cloves - garlic
2 cups - chicken broth
½ tsp - salt
¼ tsp - black pepper
½ tsp - onion powder
½ tsp - garlic powder
½ tsp - dried parsley
½ cup - heavy cream
½ cup - pesto
½ cup - grated Parmesan cheese
Fresh basil

Instructions

In a pan over medium heat, melt butter with olive oil. Add minced garlic and cook until fragrant.
Add anelli pasta and stir to coat in garlic butter mixture.
Pour in chicken broth (enough to cover pasta) and bring to a simmer.
Season with salt, pepper, onion powder, garlic powder, and dried parsley.
Cook pasta in the broth, stirring occasionally, until most of the liquid is absorbed and pasta is tender.
Stir in heavy cream and pesto. Bring to a simmer.
Add Parmesan cheese and stir until sauce is creamy and smooth.
Serve topped with more Parmesan and fresh chopped basil.

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