Penne with Chicken and Pesto

Penne with Chicken and Pesto

503
MARYSTEVE 1

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

Ingredients

30 m {{adjustedServings}} servings 497 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 497 kcal
  • 25%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  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. 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.
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Reviews

503
  1. 695 Ratings

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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 t...

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.

I absolutely loved this recipe. It turned out perfect. I did not make any changes.