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Creamy Chicken Pesto Pasta

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A creamy and hearty pasta dish combining chicken, pesto, and cherry tomatoes, perfect for a weeknight meal.

Ingredients

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  • 2 cups gluten-free bowtie (farfalle) pasta
  • 2 cups cooked chicken breast, shredded or diced
  • 1 cup heavy cream
  • 1/2 cup basil pesto
  • 1/4 cup grated Parmesan cheese (plus more for garnish)
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions

  1. Boil a large pot of salted water and cook the gluten-free bowtie pasta according to package instructions (about 8-10 minutes). Drain and set aside.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat and add the cooked chicken, sautéing for about 2 minutes until warmed through.
  3. Sprinkle garlic powder over the chicken and stir to coat evenly.
  4. Lower the heat and pour in the heavy cream, stirring until it gently simmers.
  5. Add the basil pesto and cook for an additional 2-3 minutes to meld flavors.
  6. Gently add the cooked pasta to the skillet and toss until well coated in the creamy pesto sauce.
  7. Fold in the halved cherry tomatoes and season with salt and pepper.
  8. Serve warm, garnished with grated Parmesan and fresh basil leaves.

Notes

For a vegetarian option, substitute chicken with sautéed vegetables like zucchini or spinach. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://hwepodcast.com/creamy-chicken-pesto-pasta/