Recipe By MARYSTEVE
Rating
Published Jun 8th
Prep 20m Cook 10m Additional - Ready In 30m
Servings 8 servings Calories 497.1

I sometimes substitute chicken broth for half the heavy cream called for in the recipe to reduce calories. I also use additional Parmesan.

Recipe Ingredients

  • 1 (16 ounce) package penne pasta
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 4 skinless, boneless chicken breast halves - cut into thin strips
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 1 ¼ cups heavy cream
  • ¼ cup pesto
  • 3 tablespoons grated Parmesan cheese

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.

Nutrition Facts

  • Calories 497.1
  • Carbohydrate 42.6 g
  • Cholesterol 96.9 mg
  • Fat 26.1 g
  • Fiber 2.1 g
  • Protein 24 g
  • Saturated Fat 12.6 g
  • Sodium 164.2 mg
  • Sugar 1.9 g

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Reviews

  1. Soooo good and easy! I didn't use the butter and used less olive oil than called for. Pesto has enough oil in it! I also used skim milk with a tsp of cornstarch wisked in instead of the heavy cream. It still came out GREAT! I added artichoke hearts just because I love them and - Read more ...
  2. Yum. I used chicken broth instead of cream. Tasty and easy.
  3. Since I served this as a side dish with stuffed chicken, I omitted the chicken in this recipe. Wowie--I was blown away by this! I always make my own pesto, as I did this time, but this was the first time I've ever mixed it with cream and I was SO impressed that I probably - Read more ...
  4. Very quick and easy to make but just an okay recipe for us. There are way too much noodles for the amount of sauce. Recommend doubling the sauce or cut down on the pasta. Thanks
  5. Very very good! Fast and easy too! First off, I NEVER use chicken breasts because I feel they are too dry, and lack flavor. I ALWAYS substitute boneless skinless chicken thighs in all recipes that call for chicken. I trim off most excess fat from the thighs. I used fat free half and half for - Read more ...
  6. I absolutely loved this recipe. It turned out perfect. I did not make any changes.
  7. The best pasta dish I have ever had! I love pesto so I added a couple extra tablespoons of that and I used 1 cup of half and half and 1/4 cup chicken stock to cut some calories.
  8. Very good and super easy to make! I used Knorr Pesto Mix and made a pesto sauce before boiling the pasta and it came out just fine. The sauce is rich and tasty and this was so easy to make! I think next time I may marinate the chicken in garlic powder for a few - Read more ...
  9. This is pretty good. I didn't have heavy cream or penne pasta so I used half & half and rotini pasta instead. Also, I added 1/2 tsp of chicken bullion granules when added the pesto. Next time I make this, I will try adding some fresh, sliced mushrooms and possibly some chopped red/green bell peppers - Read more ...
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