Creamy Chicken Pesto Pasta

Creamy Chicken Pesto Pasta

from stellanspice.com
2 servings

This creamy pesto pasta is to die for! Made with fresh basil pesto, heavy cream, parmesan, pasta of your choice, and cherry tomatoes.

Ingredients

  • 5 oz pasta of your choice (5 oz of uncooked pasta)
  • 1 tsp salt for boiling
  • 1/2 lb chicken breast (butterflied)
  • 1/2 tsp Lawry's Seasoned Salt
  • 1/4 tsp garlic powder
  • 1/8 tsp black pepper
  • 1/8 tsp paprika
  • 1 tbsp sour cream
  • 1 tbsp butter
  • 1 tbsp neutral oil
  • 2 oz basil
  • 2 tbsp pine nuts
  • 2 garlic cloves (germ removed)
  • salt to taste
  • 1/2 oz parmigiano reggiano
  • 1/4 oz pecorino romano
  • 1/2 cup extra virgin olive oil
  • 1 tbsp lemon juice
  • 2 tbsp butter
  • 2 garlic cloves (minced)
  • 1/2 cup heavy cream
  • 1/2 oz parmigiano reggiano
  • 1/4 cup pasta water
  • 1 tsp garlic powder
  • 1/2 cup pesto
  • cherry tomatoes (blanched and skinned )
  • arugula (tossed in a little olive oil & balsamic vinegar)

Directions

  1. 1

    Season the chicken breast all over with Lawry's Seasoned Salt, pepper, paprika, and garlic powder. Coat the seasoned chicken in sour cream and let it rest on the counter for 30 min to marinate and come to room temperature.

  2. 2

    In a mortar and pestle, crush the garlic cloves.*Note: You can use store bought pesto or use a food processor to make it faster, but it is really 100x better when you make pesto the traditional way with a mortar and pestle.

  3. 3

    In a skillet on medium high heat, add some neutral oil and sear the chicken breast for 2-3 minutes.

  4. 4

    Bring a pot of water to a rolling boil and add salt. Blanch the cherry tomatoes for 1 minute, then let them cool before peeling off the skin. Add the pasta to the boiling water after you pull the tomatoes out. Cook your pasta (according to the package instructions) and start on the cream sauce in the meantime.

  5. 5

    Over low heat using the same pan that was used to cook the chicken, add more butter and any additional pan juices from resting the chicken. Add the minced garlic and saute until fragrant. Careful not to burn it.*Note: If you are subbing the chicken for rotisserie or not making it at all, I recommend adding some of the Lawry's seasoned salt at this time- about 1/4 tsp.