Chicken pesto paste It is a quick, easy and creamy pasta full of juicy chicken and tender asparagus. It is a quick meal of 30 minutes that is both satisfying and delicious. Everyone in our family love this meal, so I know it will also become a staple in the rotation of your meal.
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Useful review of the reader
“He loved this quick and fast recipe. He had my son, my wife and their young daughter for dinner and she ate 5 help. Do you think this recipe is a custodian. I loved the fresh tenderness of the asparagus especially. From 8 portions, not leftovers” – Judy ★★★★★
Chicken pesto paste video
Look at me to create this 30 -minute meal using simple ingredients for a spectacular dinner in a few easy steps. You will love simplicity!
Easy chicken pesto pesto recipe
I love the story of this plate of pesto chicken paste! In reality it was shared by one of our readers, Katie N., and it was love for the first bite – an instant success! Thanks, Katie, for generously sharing your fantastic recipe with all of us.
This pesto paste is simple with a very short list of ingredients, but the flavor is delicious. All you need is the heavy mountain cream and the basil pesto for the sauce, and then cook the chicken, the asparagus and the sauce in a pan. It is not easier and cleaning is a kids game.
My family and I love creamy pasta such as our Cajun chicken paste, the oven paste paste or the creamy pasta of prawns. This recipe of chicken pesto paste brings a cream sauce to the next level.
Ingredients for pesto chicken paste
You will need only 5 ingredients for my chicken pesto recipe recipe, together with olive oil, salt and pepper. It is so simple to make a complete and satisfactory dinner of 30 minutes.
- Chicken breasts -o chicken thighs, chicken offers or exchanged with 2 cups of chicken with a pre -cooked turrosto or remaining mirror chicken (jump the passage 2 if already cooked).
- Asparagus – To clean and cut the asparagus, first rinse in the water and then cut the ends where the green starts to become white. Cut the stems into 3rds.
- Heavy whisk cream – The base of the rich and creamy sauce. You can exchange with dairy products (one of my readers reported great results using canned coconut milk).
- Salsa parasites – Pesto is a creamy, mixed and brilliant sauce originally from Italy, generally based on basil, walnuts (often pine nuts), Parmesan, garlic and olive oil. The homemade pesto has the best flavor, but the pesto purchased in the shop works well (I like Kirkland Signature Pesto di Costco). The pesto sauce is friendly for the freezer, so if you do or buy a large lot, you can freeze portions for later.
- Pasta – I prefer fettuccini for this recipe as it contains the sauce well, but any type of pasta will work (try my homemade pasta), such as Rigatoni, Spaghetti, Penne Pasta or Pappardelle.
Replacements
The ingredients for this chicken pesto recipe recipe are so easy to exchange to adapt to what you have at hand. Try these easy variations:
- Protein -Usa bistecca burned, pork, shrimp or tofu or omit the meat for a vegetarian dish.
- Vegetables – Use any fresh vegetables you have at hand or leave the vegetables out. Try frulated peas, broccoli, cauliflower, snap peas, bleached green beans or mushrooms. In addition, try to add halved cherry tomatoes or dried tomatoes in the sun at the end.
- Pasta -Go with low carbohydrate or gluten -free! Replace the pasta with the spaghetti squash or with zucchini noodles made with a spiralizer.
How to prepare chicken pesto paste
Prepare this quick chicken pesto pasta for dinner tonight. It is fast and easy and can be served in the same pot!
- Cook the pasta – Boil the salted water in a large pot and cook the pasta according to the directions of the package. Do not rinse the pasta: the amidaceous outside will cling better to the sauce.
- Cook the chicken – season the chicken and cut it into two cutlets. Cook in a large pan over medium heat for 3 minutes on each side. Then remove and cut in half, then in the strips.
- Fry the asparagus -Add pieces of olive oil and asparagus and cook 2-3 minutes.
- Prepare the sauce – Heat the heavy whipping cream to cook over low heat for 3 minutes. Throw the pesto and cook the chicken, then cook for another 2 minutes to warm up. Do not boil the sauce or sauce can separate. Season the sauce with salt to taste.
- Add the pasta – Add the cooked pasta, mix and serve immediately!
Natasha’s tip to skip the water of the pasta
To flavor the pasta, from the inside to the outside, the salt should be added to the cooking water of the pasta so that the water has the taste of ocean water before adding the pasta. This will lead the pasta from the inside. Plan 1 1/2 tablespoon of sea salt for 6 liters of water or 2 tablespoons of salt Kosher Morton or 1/4 cup of kosher salt in diamond crystal. I learned this suggestion from salt, fat, acid, warmth of Samin Nosrat, and is a turning point.
What to serve with chicken pesto paste
I love serving chicken pesto paste with crunchy French bread, garlic bread or natural leavening bread to absorb all the delicious pesto sauce. Since it is very abundant on my own, I like to combine it with one of these simple salads:
Make-ahead
This pasta is better served immediately, but it also makes great leftovers. Make sure to allow the dish to cool and then pack it in an airtight container.
- To refrigerate: keep in the refrigerator in an airtight container for 3-4 days (for Usda guidelines for the conservation of cooked chicken).
- Freezing: You can freeze up to 1 month, but cook the pasta al dente so that it is not too soft when heated. Thaw in the fridge overnight.
- Heat: Heat the pasta over low heat, stirring often. If you overheat you, the cream can separate and look oily. You can add a splash of cream, broth or milk to bring together the sauce.
My 30 -minute chicken pesto recipe recipe is the perfect meal for every night when you need a quick, tasty and satisfactory meal. Wow, it’s delicious! I know you will love this recipe and you will do it over and over again!
Chicken pesto paste
The creamy pesto chicken pasta is an easy 30 -minute dinner loaded with juicy chicken and tender asparagus. Add a homemade pesto or your favorite pesto to illuminate and lighten the flavors of the Alfredo sauce.
Prevent the screen from becoming dark
Cook the pasta In a large pot of salted boiling water* according to the instructions of the package to your desired Doneness. While the pasta cooks, proceed with the recipe, then add the cooked pasta drained to the sauce to passage 5.
Cook the chicken – Cut the chicken breasts in half lengthwise and season all sides with salt 1/2 teaspoon and 1/4 of black pepper. Heat a large and deep pan over medium heat with 2 tablespoons olive oil. When the oil is hot, add the chicken in a single layer and brown until it is completely cooked (3 minutes per side). Remove from the pan and rest 5 minutes, then cut into small stripes.
Skip the asparagus – Add 2 tablespoons of olive oil in the same pan with pieces of asparagus. Climb, mixing from time to time for 2-3 minutes or until they are tender.
Prepare the sauce – Add 2 cups of heavy whipping cream, bring over low heat and cook 3 minutes, stirring occasionally. Mix 4 tablespoons of pesto, then add the chicken breast and cook 2 minutes. Connect the sauce with 1/2 teaspoon of salt or pleasure.
Combine and serve – Add the cooked pasta, mixing to cover the noodles in sauce. Remove from the heat and serve immediately. Garnish with basil or parsley if you wish.
*The salt must be added to the cooking water of the pasta so that the water has an ocean water flavor before adding the pasta. This will lead the pasta from the inside. Plan 1 1/2 tablespoon of sea salt for 6 liters of water or 2 tablespoons of Kosher Morton salt or 1/4 cup of kosher salt in diamond crystal.
535Kcal Calories34G Carbohydrates20G Protein35G Fat
Nutritional facts
Chicken pesto paste
Amount for portion
% Daily value*
* Daily values percent are based on a 2000 caloric diet.
Other meals of 30 minutes to try
If you love this recipe of chicken pesto paste, you have to try these other fast and tasty meals:
