Sunday, April 18, 2010

Creamy Pesto Pasta with Chicken

This recipe was suggested by 2 of my sisters. It originally called for shrimp, but I used chicken. I loved it because it's like an Alfredo sauce but with a little more flavor. If you save your leftovers, don't toss the sauce and pasta together. The sauce tends to separate when cool and it's easiest to reheat it on the stove over low heat.

Creamy Pesto Pasta with Chicken
adapted from
1 pound linguine pasta (or other favorite pasta)
1/2 cup butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1 cup grated Parmesan cheese
1/3 cup pesto
1 1/2 cups cooked cubed chicken

1. Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
3. Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
4. Stir in the chicken. Serve over the hot linguine.
 Serves 8



this looks super tasty, I'm going to try it. Thanks!


We're trying this one tomorrow night.


Great! Hope you like it!