Grilled Chicken with Creamy Pesto Pasta

Bynews dail

Jan 29, 2025

Creamy Pesto Pasta with Grilled ChickenIngredients:
For the Pasta:
1 pound farfalle (bow-tie) pasta 1 tablespoon olive oil 1/2 cup pesto sauce 1/2 cup heavy cream 1/4 cup grated Parmesan cheese Salt and pepper to tasteFor the Grilled Chicken:
1 boneless, skinless chicken breast 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon dried oreganoInstructions:
For the Grilled Chicken:
1.
Season the chicken breast with salt, pepper, and oregano.
2.
Preheat a grill or grill pan to medium heat.
3.
Grill the chicken for 6-7 minutes per side, or until cooked through.
4.
Let the chicken rest for 5 minutes before slicing.
For the Pasta:
1.
Bring a large pot of salted water to a boil.
2.
Cook the pasta according to the package directions.
3.
Drain the pasta and return it to the pot.
4.
Add the olive oil, pesto sauce, and heavy cream to the pasta.
5.
Stir to combine and heat through.
6.
Season with salt and pepper to taste.
7.
Stir in the Parmesan cheese.
To Serve:
1.
Divide the pasta among plates.
2.
Top with the sliced chicken.
3.
Garnish with additional Parmesan cheese and chopped fresh basil (optional).
Tips:
You can use any short pasta shape for this recipe, such as penne, rotini, or fusilli.
If you don’t have heavy cream, you can substitute with milk, but the sauce may be thinner.
You can also add other vegetables to this dish, such as broccoli florets, zucchini, or bell peppers.
This recipe is a great way to use up leftover grilled chicken.

Grilled Chicken with Creamy Pesto Pasta

Bynews dail

By news dail

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