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Creamy Chicken Pesto Pasta
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Creamy Chicken Pesto Pasta

40 minServes 4Nutri-Score C€€
from @kitchenlovergurl9 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (cut into bite-sized pieces)Meat600 g
  • avocado oilPantry15 ml
  • chicken bouillonPantry15 g
  • garlic powderSpices15 g
  • smoked paprikaSpices7 g
  • black pepperSpices2 g
  • Italian herbsSpices1 g
  • pastaGrains400 g
  • onion (chopped)Produce1 piece
  • heavy creamDairy720 ml
  • chicken bouillon (for the sauce)Pantry15 g
  • paprika powderSpices2 g
  • garlic powder (for the sauce)Spices15 g
  • black pepper (for the sauce)Spices2 g
  • mozzarella cheese (shredded)Dairy60 g
  • pestoPantry30 ml

per serving

Nutrition

968kcal

Carbs
80 g
Proteins
44 g
Fat
53 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Mixing bowl
  • Colander

step by step

Method

  1. Season the chicken

    • In a bowl, toss the chicken with the avocado oil, chicken bouillon, garlic powder, smoked paprika, black pepper and Italian herbs until evenly coated.
    Step 1

  2. Cook the chicken

    • Heat a frying pan over medium-high heat and cook the chicken until golden and cooked through.
    Step 2

  3. Boil the pasta

    • Cook the pasta in salted boiling water until al dente, then drain.
    Step 3

  4. Start the sauce

    • In the same pan, sauté the chopped onion until soft and translucent.
    Step 4

  5. Build the creamy sauce

    • Pour in the heavy cream and stir in the chicken bouillon, paprika powder, garlic powder and black pepper.
    • Simmer gently until the sauce thickens slightly.
    Step 5

  6. Add cheese and pesto

    • Stir the mozzarella cheese into the sauce until melted.
    • Stir in the pesto.
    Step 6

  7. Combine and serve

    • Return the chicken to the pan, add the drained pasta and toss everything together until well coated.
    • Serve hot.
    Step 7
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