Top with your julienned basil for garnish. You can turn the heat on low for this, but you shouldn’t need much heat with the hot pasta. Next you’ll add back in the chicken pieces, along with the drained artichoke hearts, and the shredded parmesan, stirring until the parmesan melts. Add the pesto and light cream to the pan and stir until well mixed. If you’re cooking your pasta the traditional way, you’ll need to drain the excess water, then add your pasta back into the pan. If you’re using a one-pan no-boil pasta, you’ll be cooking it about ten minutes, stirring occasionally, until most of the water is absorbed. Once your chicken has been browned, you can remove it from the pan.Ĭook your pasta to al dente. Remove about a 1/4 cup of starchy pasta water and set it aside for later. Add pasta and let the pasta cook for about 7-9 minutes or until pasta is al dente.
#Chicken pesto pasta full
Go ahead and give the chicken a liberal grinding of salt and pepper, and give it a few minutes to brown. First, fill a large pot about 3/4 of the way full of water and add about 1/8-1/4 teaspoon of salt to the water. Start by heating your olive oil in the pan, then add your cut chicken.
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I like to use a deep pan so I can make the whole dish in one pan from start to finish, but you certainly can cook your pasta separately. And just look at that creamy goodness! This will be a family favorite, I promise! I have two versions you can check out if you’d like: Garlic Scapes Pesto and Basil Pesto with Lemon.Ĭhicken Pesto Pasta really easy dinner to throw together, which is perfect for us because most of our weeknights are pretty busy with sports. Once you make your own though, you may never go back…just sayin’. We always have pesto in the freezer, because we make it non-stop all summer long while we have fresh basil, but you can certainly pick up a container at the grocery store as well. The pizza itself doesn’t have chicken on it, and you certainly could omit it, but I like the fact that it makes it a more substantial meal. But considering we all love that pizza, pesto is a staple in our house, and my kids and I love artichoke hearts, I should have thought of this sooner. I got to thinking the other night, why don’t I turn that same combination into a pasta dinner? I have no idea what took me so long to think of this…it’s only been about ten years. It’s been there a long time, and we have no idea how it happened, but I avoid certain activities that could be deemed risky now).īut that means, I no longer visit that pizza restaurant, unless I get in my car and drive over by myself. Unfortunately for me, I no longer ski due to a fracture in my neck that they discovered a few years ago during some testing. Every once in a while, we stop in and have lunch there as a treat. To make this vegetarian just double the amount of vegetables or try with lean turkey steaks or even some.
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It’s right off the ski slopes in the main lodge, and the slices are huge. There is a pizza place near our ski condo that has this oh-so-delicious pesto and artichoke pizza that I absolutely love. You can have it on the table in 30 minutes! Creamy Chicken Pesto Pasta with Artichokes…an easy comfort food recipe perfect for busy weeknight dinners.