Succulent Creamy Pesto Pasta with Grilled Chicken

Bynews dail

Feb 14, 2025

Creamy Pesto Pasta with Grilled ChickenIngredients:
For the pesto:
1 cup fresh basil leaves, tightly packed 1/2 cup pine nuts 1/2 cup grated Parmesan cheese 1/4 cup olive oil 2 cloves garlic, minced Salt and pepper to tasteFor the pasta:
1 pound of pasta (such as penne, linguine, or fettuccine) 1 tablespoon of olive oil 1/2 teaspoon of salt 4 boneless, skinless chicken breasts, grilled and slicedFor the creamy sauce:
1 cup of heavy cream 1/4 cup of grated Parmesan cheese Salt and pepper to tasteInstructions:
To make the pesto:
1.
In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, olive oil, garlic, salt, and pepper.
Process until smooth.
To make the pasta:
1.
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions.
2.
Drain the pasta and return it to the pot.
Add the olive oil and salt and stir to coat.
To make the creamy sauce:
1.
In a medium saucepan, combine the heavy cream, Parmesan cheese, salt, and pepper.
Bring to a simmer over medium heat, stirring occasionally.
To assemble the dish:
1.
Add the pesto and grilled chicken to the pasta and stir to combine.
2.
Pour the creamy sauce over the pasta and stir until everything is evenly coated.
3.
Serve immediately, garnished with additional Parmesan cheese if desired.
Tips:
You can use any type of pesto you like.
If you don’t have fresh basil, you can use dried basil, but reduce the amount to 1/4 cup.
You can add other ingredients to the pesto, such as spinach, arugula, sun-dried tomatoes, or roasted red peppers.
If you don’t have grilled chicken, you can use rotisserie chicken or any other cooked chicken that you have on hand.
You can make this dish ahead of time and reheat it when you’re ready to serve.

Succulent Creamy Pesto Pasta with Grilled Chicken

Bynews dail

By news dail

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