Creamy Pesto Chicken Alfredo (Print Version)
# Ingredients:
→ Pasta & Chicken
01 -
2 1/2 cups uncooked penne pasta
02 -
4 boneless skinless chicken breast halves, pounded even
03 -
2 teaspoons olive oil
→ Sauce
04 -
1/2 cup butter
05 -
8 oz cream cheese, cubed
06 -
1 1/3 cup heavy cream (or half and half)
07 -
1 cup grated Parmesan cheese
08 -
3 cloves garlic, pressed or minced
→ Seasonings & Add-ins
09 -
4 teaspoons prepared basil pesto
10 -
1/3 cup julienned sun dried tomatoes in oil, drained
11 -
1/4 teaspoon salt
12 -
1/4 teaspoon pepper
# Instructions:
01 -
Boil penne according to package instructions.
02 -
Heat oil in skillet over medium heat. Season chicken with salt and pepper, cook 3-4 minutes per side. Remove to plate, top each with 1 teaspoon pesto, cover with foil.
03 -
In same skillet, melt butter with garlic. Add cream cheese and whisk until mostly melted. Reduce heat, gradually whisk in cream until smooth.
04 -
Add parmesan, salt, pepper and sun dried tomatoes. Whisk until smooth. Add drained pasta and stir to coat. Serve with pesto chicken.
# Notes:
01 -
Can thin sauce with milk if needed
02 -
Reheat with 1/2 cup milk, stirring frequently