Learn how to make Creamy bird pesto pasta consume in beneath 30 minutes with this easy recipe! Creamy, tacky and full of flavor, this dish will quick become a brand new favourite!


Dinnertime may be demanding while time is constrained, that is why I usually have a prescription like this in my lower back pocket. this is incredible easy to make and sauce pesto cream is to die for!

It changed into a touch bit at the twist of fate this manner hen pasta pesto got here to be. i've a variety of beans-loose leftover pesto from prescription testing and don't want to visit waste. My husband ordered pesto in pasta all the time in an Italian restaurant so I notion i'd pull collectively a number of his favored things into one plate and it became magic.

The complete own family changed into raved about it, plus it took only half-hour to make! that's the high-quality form of wins.

I went from side to side figuring out how to make a cream pesto sauce for this bird pasta dish. Alfredo's style appeared too heavy, so I decided to make a type of bechamel. With fowl, pasta and cream pesto sauce, this is a pretty heavy food. i love serving with a easy garden salad on the facet.



  •  ½ pound penne pasta about 2 1/2 cups dry (half of a one pound box)
  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • 1 teaspoon italian seasoning
  • 1 pound boneless skinless chicken breast cut into bite-sized chunks
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 cup chicken broth
  • 1 cup half and half or all milk/cream
  • ½ cup freshly grated Parmesan
  • 1 cup freshly shredded Mozzarella
  • ½ cup fresh basil pesto or more, to taste
  • Fresh basil for garnish, if desired


  1. Boil pasta to al dente according to package instructions. Drain and set aside.
  2. Heat a large skillet over medium heat and add minced garlic, italian seasoning and diced chicken breast. Season with salt and pepper and cook until chicken is no longer pink, stirring chicken a couple of times to brown on all sides. Transfer chicken to a plate and discard any liquid in the skillet.
  3. Return skillet to the stove over medium heat and melt butter. Whisk in the flour and cook until golden, about 3 minutes.
  4. Whisk in chicken broth and half & half and bring to a boil. If it begins to boil too rapidly, turn the heat down a little. Simmer for about 5 minutes or until the sauce has reduced and thickened.
  5. Remove from heat and stir in pesto and cheeses. Add the pasta and chicken and stir to coat. Garnish with fresh chopped basil and fresh cracked black pepper.

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