Description
Rich, creamy, flavorful chicken pesto pasta perfect for busy weeknights.
Ingredients
1 lb Gemelli pasta
1 tbsp olive oil
2 tbsp butter
1 yellow onion (diced)
2 garlic cloves (minced)
1 tsp garlic powder
1 tsp Italian seasoning
1 cup chicken stock
1 cup half and half
2 cups shredded or diced cooked chicken breast
1 cup freshly grated Parmesan
½ cup basil pesto (or more, to taste)
1 cup halved grape tomatoes
Fresh basil for garnish (optional)
Instructions
1. Bring a large pot of salted water to boil. Cook pasta until al dente. Drain and reserve some pasta water.
2. Heat large skillet over medium heat. Melt butter and olive oil. Cook onion 4-5 min until softened.
3. Stir in garlic, garlic powder, Italian seasoning. Cook 1 min until fragrant.
4. Whisk in chicken stock and half and half. Bring to boil then simmer 5 min to thicken.
5. Add chicken and cook 3-4 min until warmed through.
6. Remove from heat. Stir in pesto and Parmesan gradually until melted.
7. Add pasta and tomatoes. Toss to coat. Garnish with fresh basil and cracked pepper. Serve immediately.
Notes
Do not overcook pasta as it absorbs sauce while resting.
Salt pasta water generously for better flavor.
Dice onion evenly for consistent texture.
You can substitute cherry tomatoes or other pasta shapes.
Use rotisserie or oven-baked chicken for convenience.
Freshly grated Parmesan is best for smooth melting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken Recipes
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 plate
- Calories: 640
- Sugar: 7g
- Sodium: 614mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 78mg