Creamy Pesto Chicken Pasta

We’re having creamy pesto chicken pasta tonight and the little one might have some bites, but THIS is his main dish!


My Texas sister is the ultimate cook. When I was pregnant with Max she had just graduated from college and was living at my parent’s house. We were too. It was that whole “we’re buying property to build a house but the county doesn’t want to approve anything to help move the process forward” time of our life. Anyways, Hannah fed me most of the summer because I like big breakfasts and by afternoon I was usually stuck horizontal thanks to awful heartburn. I will let this be a testament her her kitchen skills … preggo g and han

On our Texas trip I couldn’t wait for Hannah to introduce me to something new and of course, she didn’t disappoint. Inspired by this, she whipped up the most amazing creamy pesto pasta and we’ve since had it twice at home. So fabulous! It’s Jemma’s new favorite and has been appropriately named, Hannah Pasta in our home :)creamy pesto pasta

CREAMY PESTO CHICKEN PASTA

INGREDIENTS

  • 1 cup basil, fresh and coarsely chopped
  • 3/4 cup parmesan
  • 4 tablespoons pine nuts (walnuts are an ok substitute, not near as good as pine nuts but acceptable and more budget friendly)
  • 3 cloves garlic (nothing presses garlic better than this, you don’t even have to peel it!)
  • Dash of salt, dash of pepper
  • 1/3 cup olive oil
  • 2/3 cup heavy cream
  • 3 tablespoons butter
  • 12 ounces cavatappi
  • 3-4 chicken breasts, cubed
  • Extras: parmesan and diced tomatoes

DIRECTIONS

First up is making your pesto. In a food processor add basil, parmesan, pine nuts and garlic. While the processor is on, drizzle in olive oil until smooth and well mixed. Set aside and prepare pasta according to package directions.

In a large skillet or cast iron melt butter, add cream and whisk. Scoop pesto in and swirl it all around. Yum – pesto cream sauce! Drain your pasta, add it to the skillet of sauce and toss to combine.

Pan fry your chicken cubes in a drizzle of olive oil. Season well with salt and pepper, a dash of Italian seasoning if you want too. Add to your pasta and sauce, toss once more. Now your fabulous meal is ready to plate up and top with parmesan and diced tomatoes. 

Seriously, get this on your menu. It won’t disappoint!

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