Penne with Chicken and Pesto

Penne with Chicken and Pesto

488 Reviews 33 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
MARYSTEVE
Recipe by  MARYSTEVE

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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 (488)

Rate This Recipe
Dung Beetle
161

Dung Beetle

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 that call for chicken. I trim off most excess fat from the thighs. I used fat free half and half for the heavy cream and then just thickened the sauce with a LITTLE cornstarch. Also, I prepared extra sauce to pour over the pasta when served. I think the sauce is best made THE NIGHT BEFORE so the flavors can blend through(it's also easier that way if you're potlucking at work as we often do). Keep the sauce and pasta separate until serving or the pasta soaks up too much of the sauce. I agree with many about bumping up the Pesto. I make my own Pesto so it packs plenty of flavor punch. Fast, easy and not fussy to make. A hit with the crowd.

Sarah Stephan
114

Sarah Stephan

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.

RogueOnion8
46

RogueOnion8

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

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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