Now that the cooler weather is upon us, we are craving all things hearty and warm to help us get through the fall and winter seasons. Just the thought of making and eating a creamy chicken pesto pasta dish has us drooling, and this recipe from Morgan Reed of Timeless Taste is seriously satisfying. Find all of the recipe details below and be sure to let us know how you like it!
Creamy Chicken Pesto Pasta
- 1 tablespoon olive oil
- kosher salt and pepper
- spaghetti or angel hair pasta
- 2 cups whipping milk
- 2 tablespoons butter
- 3/4 cup parmesan cheese
- 2 ounces cream cheese
- 6-7 chicken tenders—I usually use one package of organic chicken tenders, which vary between 6 to 7 pieces
- 1/2 cup pesto, plus extra for serving—add as much pesto as you want!
- In a large pan or dutch oven, warm 1 tablespoon of olive oil over medium heat. Pat clean chicken tenders dry and season generously with kosher salt and pepper. Add the tenders to the pan and cook until they are brown on each side (about 8 minutes per side). Remove chicken from pan and set aside.
- Add whipping milk, butter and cream cheese to the pan and heat. Stir frequently until all ingredients have combined completely. Use your spoon to scrape some of the remaining chicken drippings off of the bottom of the pan. This will add a richer flavor.
- Bring the sauce to a low simmer while continuing to stir frequently. When the sauce begins to thicken a bit, add in parmesan cheese and stir until melted. Add in pesto, until fully combined. You should have a pretty green sauce now!
- Add the chicken tenders back to the pot with the sauce. Continue to simmer until sauce has thickened well (usually about 20 minutes, or so).
- Meanwhile, boil noodles until al dente. When done, return the noodles to the pot and top with creamy chicken pesto sauce! Serve in your pot or transfer to your favorite platter.
- Garnish with pesto, olive drizzle or fresh basil leaves. Enjoy!