Basil Pesto Chicken Pasta

Chicken pasta in a creamy alfredo basil pesto sauce!

Fresh basil pesto (link) is one of my favourites and it’s so easy to throw it into a dish and add a ton of flavour! This pesto chicken pasta is as easy to make as cooking sliced chicken, making a sauce with chicken broth, cream and plenty of basil pesto before tossing with pasta! I like to serve this with a bruschetta style tomato mixture containing garlic, onion, basil, olive oil and a splash of balsamic vinegar!

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Chicken pasta in a creamy alfredo basil pesto sauce!

ingredients

8 ounces pasta (gluten-free for gluten-free)
2 tablespoons olive oil (or butter)
1 pound boneless and skinless chicken breasts or thighs, cut into bite sized pieces
1 teaspoon Italian seasoning (link) (or oregano)
salt and pepper to taste
2 cloves garlic, chopped
1/2 teaspoon red pepper flakes (optional)
1 cup chicken broth (link) (or 1 cup reserved pasta cooking water)
1 cup heavy/whipping cream (or milk, or half and half)
1/4 cup parmigiano reggiano (parmesan cheese), grated
1/2 cup basil pesto (link)
salt and pepper to taste

directions

Start cooking the pasta as directed on the package.
Heat the oil in a large pan over medium heat, add the chicken, seasoned with the Italian seasoning, salt and pepper, and cook, about 10 minutes.
Add the garlic and red pepper flake and cook until fragrant, about a minute.
Add the broth and deglaze the pan by scraping up any brown bits from the bottom of the pan as the broth sizzles.
Add the cream, mix, bring to a boil, reduce the heat and simmer for 5 minutes.
Add the parmesan cheese, mix and let it melt into the sauce.
Turn off the heat, mix in the pesto and season with salt and pepper to taste.
Drain the pasta, reserving some of the pasta cooking water, toss with the sauce, along with enough of the reserved pasta water to bring the sauce the desired consistency.

Option: Add 1 small onion, diced, cooked with the chicken.
Option: Add 1/4 cup sun dried tomatoes, sliced, along with the cream.
Option: Add 2 cups baby spinach, after the pesto, mix it and let it wilt.
Option: Add 1 (14 ounce) can artichoke hearts, quartered, along with the pesto.
Option: Add 1 tablespoon lemon juice and/or 1 teaspoon lemon zest, along with the pesto.
Option: Use more parmesan!
Option: Add 1 cup mozzarella, shredded, along with the parmesan, letting it melt into the sauce.
Option: Add 4 ounces cream cheese, room temperature, along with the parmesan, letting it melt into the sauce.
Option: Replace the cream with more chicken broth for a lighter version
Option: Serve topped with 1 cup tomato bruschetta topping (see below).
Option: Serve with extra pesto dolloped on top!

Nutrition Facts: Calories 432, Fat 31g (Saturated 15g, Trans 0g), Cholesterol 181mg, Sodium 366mg, Carbs 24g (Fiber 0.5g, Sugars 4.4g), Protein 41g

Nutrition by:

Tomato Bruschetta

Prep Time: 15 minutes Total Time: 15 minutes Servings: 4

Fresh tomatoes mixed with garlic, onions, olive oil, balsamic vinegar and basil!

ingredients

2 cups tomatoes, seeded and diced
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
3 cloves garlic, minced/grated
2 tablespoons red onion, finely diced
2 tablespoons basil, thinly sliced
salt and pepper to taste

directions

Mix everything well and optionally let it sit for an hour before enjoying!

Nutrition Facts: Calories 52, Fat 3g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 5mg, Carbs 4g (Fiber 1g, Sugars 2g), Protein 0.8g

Nutrition by:

Basil Pesto Chicken Pasta

ingredients

directions

Tomato Bruschetta

ingredients

directions

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