Creamy Pesto One Pot (Print Version)
# Ingredients:
→ Key Ingredients
01 -
Chicken breasts without bone or skin, diced into 1-inch cubes
02 -
Butter (unsalted)
03 -
Fresh garlic, finely chopped (2 cloves)
04 -
Penne noodles
05 -
Broth made from chicken
06 -
Dairy milk
07 -
Creamy cheese
08 -
Pesto made from basil
09 -
Parmesan cheese, finely shredded
10 -
Coarsely ground black pepper
11 -
Red chili flakes
12 -
Baby spinach leaves (optional)
13 -
Tomatoes that are dried in the sun (optional)
# Instructions:
01 -
Melt the butter in a big skillet over medium heat. Toss in the chicken pieces and cook until they’re golden on all sides. Mix in the minced garlic and stir it around for another minute.
02 -
Pour in the broth first, then the milk. Let the mixture warm up until it starts bubbling gently.
03 -
Throw the pasta into the skillet, making sure it’s fully covered by the liquid. Close the lid, lower the heat to medium, and let it cook for roughly 10 minutes. Don’t forget to stir now and then.
04 -
When the noodles are soft, add the cream cheese and the basil pesto. Stir until it’s all blended and the sauce turns thick and smooth.
05 -
If you’d like, toss in the spinach leaves and the sun dried tomatoes. Mix until the spinach wilts and the tomatoes heat up evenly.
06 -
Take the skillet off the heat. Stir in the Parmesan cheese and season generously with pepper and red chili flakes, adjusting to your liking.
07 -
Dish up the pasta right away. Add extra Parmesan on top if that’s your thing.
# Notes:
01 -
Keep the lid on while cooking so the pasta turns out just right.
02 -
Give the pasta a quick stir every now and then to prevent it from sticking or cooking unevenly.