Chicken Pesto Pasta Recipe

Real Restaurant Recipe

This Chicken Pesto Pasta Recipe is a favorite restaurant recipe for both chicken and pasta lovers. The addition of sun-dried tomatoes is one of the ingredients that make this a favorite restaurant recipe.

This chicken pasta recipe uses fettuccine but you can easily substitute another pasta if you like. I do so frequently depending on the "look" I want and the product on hand.

Don't miss reading the article about pasta.

I also like fresh basil leaves with this dish, but that, too, is optional.

Freshly grated or super thin-sliced Parmesan cheese adds a great deal to this meal.

Also, to round out your meal, add a salad and some delicious garlic bread.

Chicken Pesto Pasta Recipe

Favorite Real Restaurant Recipe

Preparation time: 20 minutes. Serves 2.

Ingredients:

• 2 ounces clarified butter
• Seasoned flour
• 8 ounces julienne floured chicken breast
• 4 ounces whipping cream
• 1 tablespoon pesto sauce
• 2 tablespoons sun-dried tomatoes
• 10-12 ounces of cooked fettuccini pasta (or your choice of pasta)
• Kosher salt and fresh ground pepper
• Fresh Parmesan cheese (grated or sliced super thin)
• Fresh basil leaves, optional but very good addition

Instructions:

• Heat butter in a large skillet
• Flour chicken pieces, shaking off excess
• Add chicken to skillet and sauté  for 2-3 minutes shaking pan to move chicken around
• Add cooked pasta (cooked al dente or according to package instructions) and pour whipping cream around the edges of the pan to distribute
• Shake pan and add pesto sauce and sun-dried tomatoes
• Stir and heat until all ingredients are hot and sauce is correct consistency
• Season with salt and fresh ground black pepper
• Pour into pasta bowls and garnish with freshly grated Parmesan cheese and fresh basil leaves

Yummmy!

Enjoy your secret restaurant recipe for chicken pasta pesto and the company of those you share it with! You do share, don't you?  :-)

Donna

Did you know? Pesto is a sauce originating in Genoa in northern Italy, and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmigiano-Reggiano, and Fiore Sardo.