As I sit here digesting and daydreaming about the magical creamy pesto chicken pasta I had for dinner, I can’t help but to congratulate myself on a job incredibly well done. Sure, I may not be humble about this delicious masterpiece but finding a 20 minute recipe for anything pesto makes my heart do somersaults and now that I’ve discovered this I’m just sure my life can’t get any better!
I found a similar recipe on Pinterest in order to get the ingredients of a creamy pesto sauce but followed my own directions because I was too lazy to get my iPad for the recipe.
If you’re not as lazy as me, here are some directions of my own!
Presto Pesto Pasta
Prep & Cook Time: 20ish minutes
• 1/4 cup pesto with basil (I like Buitoni)
• 2 cups farfalle pasta (uncooked)
• 6 Tbsp. olive oil
• 4 Tbsp. heavy cream
• Chicken breast (it’s up to you how much) (cut into small strips)
• Broccoli (ditto)
1. Boil water for the pasta.
2. Heat 4 Tbsp. of the olive oil in a large sauté pan. Add the pesto and stir well.
3. When little bubbles start to appear in the pesto mix, stir in the heavy cream. You’ll have to keep stirring often or something bad and unheard of will start to happen. Don’t let that happen.
4. Meanwhile, heat the other 2 Tbsp. of olive oil in a skillet and add the chicken. It helps to put a cover on the skillet so the chicken can cook all over.
5. After about 5 minutes, add the broccoli to the chicken and replace the cover. This will allow the broccoli to steam.
6. I hope you were still stirring the pesto mix. It should be done at this point. Remove from heat.
7. Drain the pasta and add it to the creamy pesto. Add the chicken and broccoli, next, and make sure you stir it all super good so the deliciousness is smothered all over the pasta and chicken. Voilà!