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Creamy Pesto Chicken Pasta
40 minServes 4Nutri-Score D€€
D
40 min
40 minCreamy Pesto Chicken Pasta
what you need
Ingredients
chicken breast (skinless, boneless)Meat2 pieces
olive oilPantry15 ml
butterDairy14 g
chicken bouillon (1 tbsp for the chicken, 1 tbsp for the sauce)Pantry2 pieces
garlic powder (1 tbsp for the chicken, 1 tbsp for the sauce)Spices2 pieces
smoked paprika (1 tbsp)Spices1 piece
black pepper (1 tsp for the chicken, 1 tsp for the sauce)Spices2 pieces- Italian seasoning (1 tsp)Spices1 piece
- chili flakes (1 tsp for the chicken, 1 tsp for the sauce)Spices2 pieces
onion (half, chopped)Produce1 piece
garlic (cloves, minced)Produce3 pieces
heavy creamDairy720 ml
paprika powder (1 tsp)Spices1 piece
mozzarella cheese (grated)Dairy50 g- pestoPantry60 ml
pastaGrains250 g
per serving
Nutrition
906kcal
- Carbs
- 51 g
- Proteins
- 26 g
- Fat
- 66 g
what you’ll use
Tools
Frying pan
Stockpot
Colander
Mixing bowl
step by step
Method
- Step 1
Season the chicken
- Pat the chicken breasts dry and place them in a bowl.
- Coat with the olive oil, chicken bouillon, garlic powder, smoked paprika, black pepper, Italian seasoning and chili flakes.
- Step 2
Cook the chicken
- Melt the butter in a frying pan over medium-high heat.
- Sear the chicken breasts until golden and cooked through, then set aside.
- Step 3
Boil the pasta
- Cook the pasta in salted boiling water until al dente.
- Drain and set aside.
- Step 4
Start the sauce
- In the same pan, soften the chopped onion.
- Add the minced garlic and cook until fragrant.
- Step 5
Build the creamy sauce
- Pour in the heavy cream and stir in the chicken bouillon, paprika powder, garlic powder, black pepper and chili flakes.
- Simmer gently until the sauce thickens slightly.
- Step 6
Add cheese and pesto
- Stir in the mozzarella until melted.
- Stir in the pesto and mix until smooth.
- Step 7
Combine and serve
- Add the drained pasta and toss to coat in the sauce.
- Slice the chicken and serve on top.
most cooked first