One-Pot Chicken Pesto Pasta
Yield:
Ingredients
- 1 cup cooked chicken diced or shredded
- 8 ounces uncooked penne pasta about 2 cups
- 2 tablespoons salt plus 1/4 teaspoon
- ½ cup pesto
- ¼ cup half and half or heavy cream or milk
- ¼ cup Parmesan cheese freshly grated
- ¼ teaspoon pepper
Instructions
- Boil pot of water, adding 2 tablespoons of salt. Cook pasta and drain. Reserve 1/2 cup of pasta water and place to side.
- Add half and half to pasta and toss. Add some pasta water gradually until sauce is creamy. (You do not have to use entire 1/2 cup.) Add the rest of the ingredients and toss.
Notes
- Raw chicken: Cut into bite-sized pieces and cook in oil on a skillet over medium-high heat. Season with salt and stir. Cook until browned all over, about 5 minutes.
- For vegetarian: Omit chicken.
- For gluten-free: Use gluten-free pasta.
Nutrition
Calories: 433cal | Protein: 20g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 717mg | Potassium: 226mg | Total Carbs: 46g | Fiber: 2g | Sugar: 3g | Net Carbs: 44g | Vitamin A: 742IU | Calcium: 156mg | Iron: 1mg