How To Make Creamy Pesto Pasta
This creamy pesto pasta is made more scrumptious with tender pasta coated in a flavorful white pesto sauce, for a richer and belly-filling meal!
Cook the spaghetti according to the package directions. Drain and reserve 1 cup of pasta water.
In a pan, heat the olive oil. Season the chicken with the dried basil, oregano, salt, and pepper.
Add the chicken to the pan, then cook for about 5 to 6 minutes until no pink remains. Remove from the pan and set aside.
In the same pan, add the butter and flour. Stir until smooth, then cook for 2 to 3 minutes.
Add the chicken broth, heavy cream, and half and half. Bring to a simmer over medium heat and allow to simmer for 2 to 3 minutes, or until slightly thickened.
Remove from the heat, then stir in the parmesan cheese and pesto.
Add the cooked pasta to the pesto sauce, then toss. Add additional pasta water as needed to reach desired consistency.
Garnish with basil, pine nuts, and parmesan cheese, serve, and enjoy!
- Calories: 677.85kcal
- Fat: 37.19g
- Saturated Fat: 15.52g
- Trans Fat: 0.17g
- Monounsaturated Fat: 10.50g
- Polyunsaturated Fat: 2.93g
- Carbohydrates: 49.06g
- Fiber: 2.49g
- Sugar: 4.18g
- Protein: 35.51g
- Cholesterol: 117.69mg
- Sodium: 616.97mg
- Calcium: 341.98mg
- Potassium: 431.37mg
- Iron: 2.36mg
- Vitamin A: 196.62µg
- Vitamin C: 0.51mg
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