Creamy Chicken Pesto Pasta
100%
0
Nutrition balance score
Good
Glycemic Index
49
Low
Glycemic Load
30
High
Nutrition per serving
Calories904.2 kcal (45%)
Total Fat55 g (79%)
Carbs60.9 g (23%)
Sugars5.2 g (6%)
Protein40.1 g (80%)
Sodium414.8 mg (21%)
Fiber3.5 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
Season the chicken. Add the chicken to a bowl and season with the Italian seasoning and a big pinch each of kosher salt and black pepper. Toss to coat.
Step 2
Cook the pasta. Bring a medium pot of water to a boil and salt it well with about 1 tablespoon of salt. Drop the pasta in the boiling water and cook until al dente according to package instructions (about 8 to 9 minutes).
Step 3
Cook the chicken. While the pasta is cooking, add the olive oil to a large non-stick skillet and heat over medium-high. Add the chicken and cook, tossing occasionally, until golden brown on the outside and cooked through, about 7 to 8 minutes.
Step 4
When the pasta is ready, reserve about 1 cup of the cooking water and drain.
Step 5
Combine. Lower the heat under the chicken, and stir in the cooked pasta, heavy cream, parmesan, and sundried tomatoes. Stir until everything is well combined. If it looks a bit dry, add a splash of the pasta cooking water (a couple tablespoons at a time) until the pasta is glossy and coated in the creamy sauce.
Step 6
Add the pesto. Turn off the heat and take the pan off the burner. Stir in the basil pesto and finish with a sprinkle of grated parmesan, red pepper flakes, and basil leaves. Serve.
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