Creamy Pesto Pasta with Chicken
This Chicken with Creamy Pesto Pasta recipe is pure comfort food the whole family will love. It's an easy one-pan 30-minute meal that's packed full of flavor but only requires a handful of simple ingredients. Leftovers will last for up to 4 days in the fridge and are best reheated with a splash of milk or cream to help thin out the sauce.
Servings: 4
Ingredients
- 2 large chicken breasts approx 1 lbs
- ½ tsp dried oregano
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp butter
- 1 tbsp olive oil
- 1 shallot finely diced
- 1 tbsp butter
- 1 clove garlic
- 10 oz farfalle pasta
- 2 cups chicken stock
- 1 cup milk (1% or whole milk for a richer sauce)
- 1 cup heavy cream
- ⅓ cup pesto
- ¼ cup grated parmesan
Instructions
- In a small bowl stir together the oregano, onion powder, garlic powder, salt and pepper. Cut each chicken breast in half vertically so you will have have 2 long strips. Place the chicken pieces on a plate and generously season them all over with the herbs/salt and pepper.
- Heat the butter and olive oil in a pot on medium heat. Add in the chicken and cook for 4 minutes or so until golden brown in color on all sides and cooked through. Set the chicken aside on a plate.
- Add the diced shallot to the pot along with the butter and garlic and saute for 3 minutes before adding in the pasta, chicken stock, milk and cream and leave to simmer for approximately 5 minutes before stirring in the pesto. Continue to simmer for approximately 5 more minutes until the pasta is tender and the sauce has reduced and thickened.
- Stir in the parmesan.
- Slice the chicken into thin pieces and stir it into the pasta. Divide between bowls and garnish with additional parmesan.