Creamy Pesto Chicken Pasta

This lovely full-flavored pasta dish is on the table in under 30 minutes!

I live for quick meals. I thought I would be able to cook for longer times once Mason got a bit older, but now at 18 months, he needs to be supervised more than ever. I now realize that having one toddler is much harder than two. I know that doesn't make any lick of sense, but with Matthew and Cami, they distracted each other. Also neither one was a climber. So anything that I can fix quickly is best. Of course, that's also because I am holding down the fort without Nick while he is in a different fort (army training). I am in love with this recipe because it takes little effort and it's such a great dish. I hate that I can never find the words to describe food other than delicious - food bloggers, you have got to know my pain! The alfredo-like pesto sauce is rich, creamy, and that BASIL!! Yes! Tomatoes add a bit of juiciness and the chicken - well, I could have eaten that alone, to be honest. It's amazing how uncomplicated seasonings can be the best ones!

(Print)
What you need:

• 12 oz. penne pasta
• 1 Tbsp. olive oil
• 2 chicken breasts, sliced thinly lengthwise
• 1 Tbsp. Italian seasoning
• 1 jar pesto
• 2 Tbsp. butter
• 2 Tbsp. flour
• 1 1/2 cups heavy cream
• 2 tsp. minced garlic
• 2 roma tomatoes, diced
• 1/2 cup shredded Parmesan cheese

Directions:

1. Prepare pasta according to package directions.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat.
3. Season chicken with Italian seasoning on both sides and cook for 4 to 6 minutes on each side until the chicken is cooked through. 
4. Remove from skillet and slice into strips. Set aside.
5. Melt butter in the skillet the chicken was cooked in. Add garlic and saute for 1 to 2 minutes. Then add flour and cook for 1 more minute.
6. Slowly add heavy cream in and whisk to avoid clumps. Once smooth, add pesto. Cook until thickened. Stir in tomato and Parmesan cheese.
7. Add sauce to noodles. Serve topped with sliced chicken.

Recipe from Creme de la Crumb

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