My sister, Brooke, shared this recipe with me after making it herself. It came with rave reviews, so I was eager to try my hand at it. The end result was a creamy comforting dish perfect for weeknights, when time is tight and the last thing you want to do after working a full day is to slave in the kitchen for hours.
Brooke said it took her just 17 minutes from start to finish (including boiling the water for the pasta) to make but – of course – I’m not nearly as quick as her. Or anyone else, I’ve come to realise. I believe it took me an extra 10 minutes. But seriously, I can’t complain about dinner on the table in 30 minutes or less!
Chicken Pesto Pasta
- 454 g of your favourite pasta, cooked per package instructions
- 3 boneless skinless chicken breasts, sliced
- 2 tsp butter
- 1 Tbsp olive oil
- 1/2 c prepared pesto
- 1 1/2 c milk
- 1 can cream of chicken soup, undiluted
- 1/4 c fresh parmesan cheese, grated (plus more for serving)
- freshly ground pepper, to taste
- basil leaves for garnish
- Saute chicken in butter and oil over medium heat until cooked and lightly browned.
- Add pesto, milk, cream of chicken soup, parmesan cheese, and pepper. Combine and let simmer until thickened, stirring occasionally.
- Add cooked pasta and toss.
- Plate with additional freshly grated parmesan cheese and a basil leaf garnish.