Basil Pesto Chicken Pasta
Basil Pesto Chicken Pasta is a quick and easy dinner recipe that uses one pot and has great flavor. We love to use rotisserie chicken in this recipe because it cuts the time spent preparing dinner down-we all love and need that! But, you can, of course, cook chicken breasts.
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Ingredients Needed For Basil Pesto Chicken Pasta:
Bow Tie Pasta
Butter
Garlic
Flour
Milk
Pepper
Sun Dried Tomatoes
Basil Pesto
Rotisserie Chicken (or cooked chicken breasts)
Spinach
Fresh Grated Parmesan Cheese
Instructions For Basil Pesto Chicken Pasta:
Cook pasta according to package directions to firm-mine required 11 minutes. When pasta is ready, drain pasta in a colander and leave the pasta in the colander while you make the sauce.
In the empty pot you just boiled the pasta in, add the butter and begin melting. Stir in the minced garlic and stir until butter is melted.
Add the flour to the butter mixture and mix it in using a whisk.
Add the milk and pepper and whisk to blend the flour mixture into the milk. This will thicken as it simmers and and as you whisk continually.
When mixture has combined well and has thickened, add the sun dried tomatoes and basil pesto. Whisk to combine.
Add the chopped chicken and the spinach. Heat through to wilt the spinach.
Then, stir in the drained pasta and freshly grated parmesan cheese and stir to reheat the pasta and melt the cheese.
Serve with extra pepper and parmesan cheese, if desired.
Enjoy this simple one pan meal!
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Basil Pesto Chicken Pasta
An easy and flavorful one pan chicken dinner recipe.
Ingredients
- 8 ounces bow tie pasta
- 3 tbsps buter
- 2 cloves garlic minced
- 3 tbsps flour
- 2 cups milk or more
- 1/4 tsp pepper
- 1/2 cup sun dried tomatoes
- 1 cup basil pesto
- 2 cups rotisserie chicken cut into bite sized pieces
- 3 cups baby spinach
- 1/2 cup freshly grated parmesan cheese
Instructions
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Boil pasta according to the package directions. Cook to firm-mine took 11 minutes.
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Drain pasta into a colander, when it is ready, and leave the pasta in the colander.
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Use the empty pot you just used for the pasta to make the sauce: begin by adding the butter to the pot to start melting.
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Add the minced garlic and finish melting the butter-stir continually over low heat so garlic will not burn.
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When butter has melted, add the flour and whisk it into the melted butter.
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Add the milk and pepper and whisk to mix well and to thicken. Turn up the heat to a low simmer.
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Add sun dried tomatoes and basil pesto. Stir.
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Add the chicken and spinach. Heat through while stirring. The spinach will wilt.
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Add the pasta and parmesan cheese. Stir to combine and heat the pasta.
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Serve with extra pepper and parmesan cheese. Enjoy this easy one pan meal!
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Note: If you would like your sauce to be a little thinner, add a little more milk after adding the pasta and the cheese.
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