“This is a rich and creamy dish. I found this on a website a few years ago, but don't remember which one. You can use leftover roast chicken in place of the fresh.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees. Lightly salt and pepper chicken breasts. Bake for 35 to 40 minutes, depending on size. If you use stuffed tortellini, put pasta in water and then bring to boil.
  2. Heat olive oil in a large skillet over medium-high heat, turn down to medium-low heat and add pesto to skillet. Stir until oil and pesto are infused. Add garlic, salt and pepper and stir well. Allow one minute for garlic to begin to cook, stirring constantly so there is no burning.
  3. Add heavy cream, all the while stirring with a wooden spoon to allow the cream to thicken (about 8 to 10 minutes). Once the cream has thickened, add the parmesan cheese. Turn the heat to low and continue stirring with the wooden spoon for about 3 to 4 minutes until the cheese melts inches Cut chicken into strips and add to the sauce, coating well. Drain pasta and add to the sauce, stirring to coat well. Serve in a large pasta bowl.

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