Creamy Tomato Pesto Pasta
Creamy tomato pesto pasta with chicken is the perfect comfort meal for those craving something cheesy and creamy with a pop of Italian flavor. This easy pasta recipe can be made in under 30 minutes and is perfect for feeding a family!
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Equipment
Ingredients
- 2 Chicken Breasts
- 16 oz Pappardelle Pasta
- 2 cups Spinach fresh, uncooked
- 1/2 cup Sundried Tomatoes
- 1/2 Spanish Onion
- 4 cloves Garlic peeled
- 1/2 cup Pesto
- 1/2 cup Cream Cheese Philadelphia
- 1 cup Light Cream
- 3/4 cup Parmesan Cheese Shredded
- 1/2 tbsp Lemon Juice
- 1 tsp Italian Seasoning
- Salt/Pepper to taste
Instructions
- Heat a large frying pan to medium high heat and cut 2-3 chicken breasts in half lengthwise. This is called a butterfly cut.
- Season with salt and pepper and pan sear with a little olive oil for 3-4 minutes each side until the internal temperature reaches 165°F.
- Set the chicken aside to cool.
- Start boiling a pot of salted water and add in a 16 oz box of pappardelle pasta. It will need to cook for 10 minutes. Meanwhile, chop 1/2 an onion, 4 garlic cloves, and shred 3/4 cup cheese.
- Cook the onion on medium high for 2 minutes, then add in the garlic and 1/2 cup drained sundried tomatoes. Cook for an additional minute.
- Reduce heat to low and add 2 cups spinach and cook until softened.
- Add 1/2 cup cream cheese, mix, and then add the pesto and broth. Stir until incorporated.
- Add 1 tsp Italian seasoning, salt to preference, and 1/4 cup parmesan cheese. Stir until all the cheese is melted. If it looks too thick at this point add more broth. I also prefer to scoop any oil that may rise to the top that came out of the sundried tomatoes but that’s optional.
- Drain the pasta and add to the sauce. Stir well until fully coated.
- Plate by adding the pasta, topping with fresh garnish (optional) and the remaining parmesan cheese. Serve alongside the chicken breast. Enjoy!