Creamy Pesto Chicken Pasta

Course Main Course, Poultry

Cuisine American, Italian Inspired, Southern

Keyword chicken-pasta-recipes, creamy-pesto-chicken-pasta

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 653kcal

Author Melissa Sperka

5 6 oz boneless skinless chicken breasts
1 tsp garlic salt divided
1/4 tsp black pepper
4 Tbsp prepared basil pesto divided
2 Tbsp Olive oil
3 cups half and half
1 8 oz container chive and onion cream cheese softened
1/3 cup grated Parmesan cheese plus 2 Tbsp divided
1 tsp red pepper flakes
1/4 tsp black pepper
1 5 oz jar roasted red bell pepper, drained thinly sliced
1 Tbsp fresh basil chiffonade
16 oz cooked pasta for serving i.e. fettuccine, linguine, angel hair pasta, spaghetti

Season the chicken breasts with 1/2 tsp salt and black pepper on all sides. Rub with 2 Tbsp basil pesto. (If preparing in advance, place into a plastic storage bag and into the fridge)
Prepare: Drizzle a large skillet with a couple of drizzles of olive oil. Over medium-high heat, brown the chicken pieces for 3 minutes on each side. (Adjust depending on thickness) Remove from the skillet to a platter and set aside while you prepare the sauce.
To the skillet add the half and half, cream cheese, 1/3 cup Parmesan. 2 Tbsp pesto. 1/2 tsp garlic salt, red pepper flakes and black pepper. Bring to a simmer then immediately lower the heat and allow to bubble gently. Stir until the cream cheese is completely melted. Taste and adjust salt and pepper if needed.
Add the sliced red peppers and chicken to the pan.
Simmer for 3-5 minutes or until heated through and the juices run clear.
Sprinkle with remaining 2 Tbsp grated Parmesan and ribbons of fresh basil, if desired.
Serve over hot fettuccine or your favorite pasta.

Low fat half and half and light cream cheese may be used in this recipe.