Creamy Chicken Pesto Linguine Food

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CHICKEN WITH PESTO CREAM SAUCE



Chicken with Pesto Cream Sauce image

Provided by Food Network

Categories     main-dish

Yield 2 Servings

Number Of Ingredients 8

2 chicken breasts (3 ounces each), cut into 1-inch chunks
Salt and black pepper
1 red bell pepper, cut into chunks
1 cup prepared pesto
½ cup white wine
1½ cups heavy cream
Penne or fettuccine, cooked and drained
Grated Parmesan cheese (optional)

Steps:

  • 1. Spray skillet with cooking spray. Season chicken with salt and black pepper, as desired. Cook chicken over medium-high heat, about 5 minutes, until no longer pink in center. Remove from pan; set aside. 2. Cook bell pepper in skillet 3 minutes, or until tender-crisp. Return chicken to skillet. 3. Stir pesto into skillet. Add wine and cream. Cook over medium heat until thickened, stirring occasionally. 4. Add pasta; stir. Toss pasta with chicken and bell peppers. Serve warm, sprinkle with Parmesan cheese, if desired.

CREAMY CHICKEN BACON PESTO PASTA RECIPE BY TASTY



Creamy Chicken Bacon Pesto Pasta Recipe by Tasty image

Here's what you need: bacon, boneless, skinless chicken breasts, salt, pepper, garlic powder, onions, garlic, spinach, milk, fettuccine, pesto, parmesan cheese, fresh parsley

Provided by Pierce Abernathy

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

6 strips bacon, sliced
2 boneless, skinless chicken breasts, sliced
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
2 onions, sliced
4 cloves garlic, minced
5 oz spinach
5 cups milk
1 lb fettuccine
½ cup pesto
1 cup parmesan cheese, plus more for serving
fresh parsley, chopped, for serving

Steps:

  • In a large pot or Dutch oven over medium-high heat, cook the bacon until crispy. Add chicken and season with salt, pepper, and garlic powder. Cook until the chicken is no longer pink, then remove from the pot and set aside.
  • Add the onions and garlic and cook to the pot and cook until softened. When onions are caramelized, add spinach and cook until wilted. Add the milk and bring to boil. Add the fettuccine to the boiling milk and cover. Cook the fettuccine over medium heat until the milk thickens and the pasta is cooked, about 7 minutes.
  • Return the chicken to the pot. Stir in the pesto and Parmesan. Garnish with parsley and more Parmesan.
  • Enjoy!

Nutrition Facts : Calories 1238 calories, Carbohydrate 115 grams, Fat 49 grams, Fiber 6 grams, Protein 81 grams, Sugar 23 grams

CREAMY PESTO CHICKEN AND LINGUINE



Creamy Pesto Chicken and Linguine image

Easy to make, this chicken is wonderfully tasty and rich. Not for those watching your fat intake, but hey... splurging every now and then isn't a bad idea. ;)

Provided by Julesong

Categories     Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb spinach linguine or 1 lb regular linguine
4 boneless skinless chicken breasts
1 teaspoon olive oil
1/2 cup butter, divided
3 cloves garlic, minced
1 whole shallot, minced
1 cup sliced fresh mushrooms
2 tablespoons chopped sun-dried tomatoes, reconstituted in warm water (measurement before reconstituting)
2 cups half-and-half
1/4 teaspoon white pepper, to taste
1 cup grated parmesan cheese
1/2 cup pesto sauce
1/4-1/2 cup romano cheese or 1/4-1/2 cup extra parmesan cheese, grated,for garnish
fresh ground black pepper, for garnish

Steps:

  • Cook linguini according to package directions.
  • Drain and set aside.
  • In a large skillet, melt 2 teaspoons of the butter together with the olive oil over medium heat.
  • Brown the chicken breasts on both sides until nicely golden and juices run clear, about 6 to 7 minutes per side.
  • Remove from pan and cut into 1/2-inch cubes; set aside.
  • Pour out drippings from pan, but do not wipe it out.
  • In the pan you cooked the chicken in, melt remaining butter over medium heat.
  • Toss in the minced garlic, shallot, mushrooms, and reconstituted sundried tomatoes and sauté for 5 minutes, then stir in half and half and season with pepper.
  • Cook 6 to 8 minutes, stirring frequently.
  • Stir the Parmesan into the creamy mixture, stirring until well mixed.
  • Stir in the pesto, and cook for about 5 minutes, until thickened.
  • Stir in the chicken cubes and cook until heated through, about 5 minutes.
  • Re-heat the linguini (either in boiling water or microwave) and serve chicken and sauce over the hot pasta.
  • Garnish with grated Romano and freshly ground black pepper.
  • Makes 4 to 6 servings.

CREAMY PESTO CHICKEN PASTA



Creamy Pesto Chicken Pasta image

Make and share this Creamy Pesto Chicken Pasta recipe from Food.com.

Provided by Kaitrin

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

8 ounces pasta, uncooked
4 cloves chopped garlic
1 tablespoon butter
1 tablespoon olive oil
1/2 cup whipping cream
1 chicken breast, cooked and cubed
1 tablespoon pesto sauce
parmesan cheese
salt
pepper

Steps:

  • Saute garlic in butter and olive oil until fragrant. Cook pasta while sauce cooks, according to package directions.
  • Add chicken, whipping cream, salt, and pepper (to taste).
  • Let sauce simmer until slightly thickened, about 5 minutes.
  • Add pesto and parmesan. Stir until creamy and thickened.
  • Pour pasta, sprinkle desired amount of parmesan over dish.

CREAMY CHICKEN PESTO LINGUINE



Creamy Chicken Pesto Linguine image

This is an awesome dish - boneless chicken strips cooked in a creamy pesto parmesan sauce and served over linguine.

Provided by Marie

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb linguine, cooked to package directions
1/2 cup chopped onion
2 cloves minced garlic
olive oil
4 boneless skinless chicken breasts, cut into strips
garlic powder
black pepper
1/2 cup pesto sauce
3 cups half-and-half (or heavy cream)
3/4 cup grated parmesan cheese

Steps:

  • Saute onion and garlic in oil in skillet.
  • Season chicken strips with garlic powder and black pepper and add to skillet with onion/garlic mixture.
  • When chicken is done, stir in pesto sauce, then add cream and parmesan cheese.
  • Cook over medium heat until thickened.
  • Drain cooked linguine and serve chicken and sauce over top.
  • Sprinkle with additional Parmesan cheese, if desired.

CHICKEN & CREAMY PESTO PASTA



Chicken & creamy pesto pasta image

Fresh basil and creme fraiche make a mid-week pesto pasta dinner into a dish impressive enough for friends. This will become a firm favourite.

Provided by hollyj

Time 15m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Cook the pasta according to the packet instructions
  • While the pasta is cooking, heat the oil and fry the chicken. After a minute add the courgette.
  • Mix the creme fraiche and pesto together.
  • Just as the chicken and courgette seems done throw in your cherry tomatoes and cook for about a minute, or until the tomatoes begin to soften. (Not too long or they will turn to sauce!)
  • Add the pesto and creme fraiche mix, plus some basil leaves (about 10), to the chicken pan and heat through, covering the other ingredients.
  • Drain the pasta, plate up and serve the chicken and sauce on top. Sprinklw with some more basil leaves if you want.
  • You can make more of less sauce really easily and add as much chicken as you like to suit all appetites and tastes, less pesto or more could be added too.

CREAMY CHICKEN PESTO PASTA



Creamy Chicken Pesto Pasta image

Make and share this Creamy Chicken Pesto Pasta recipe from Food.com.

Provided by Cooking in Missouri

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb pasta (penne, linquini or bow ties)
3 boneless chicken breasts
1 teaspoon olive oil
2 tablespoons butter
3 tablespoons sun-dried tomatoes, chopped
1 teaspoon garlic powder
1/4 cup butter
2 cups heavy cream
1 cup grated parmesan cheese
2 tablespoons basil pesto
shredded parmesan cheese (to garnish)

Steps:

  • Cook pasta according to package. Drain and set aside.
  • In large skillet, melt 2 tablespoons butter and the olive oil over medium heat.
  • Brown chicken breasts on both sides until nicely golden and cooked through, about 8-9 minutes each side. Remove from pan and cut into 1/2 pieces.
  • Pour out drippings from pan but don't wipe the pan out. In the same pan, melt 1/4 cup butter on medium heat. Add the garlic and sun-dried tomatoes. Sauté for 2 minutes. Stir in heavy cream and dash of white pepper. Cook 5-6 minutes, stirring frequently. Slowly stir in the parmesan cheese into a creamy mixture, stirring constantly. Stir in the pesto sauce and cook for about 5 minutes, until thickened. Stir in the chicken pieces for about 3 minutes.
  • Serve with breadsticks.
  • Serve chicken and sauce over the hot noodles.
  • Garnish with parmesan cheese and fresh ground black pepper (optional).

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