Ingredients

The following ingredients have 6 Servings
  • 1 pound boneless, skinless chicken breast, cut into bite sized pieces
  • Salt and ground black pepper to taste
  • 1/2 teaspoon Italian seasoning
  • 1 tablespoon all-purpose flour
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 1 cup chicken broth
  • 12 ounces basil pesto
  • 1/2 cup half and half
  • 1/2 teaspoon garlic powder
  • 1/2 cup Parmesan cheese
  • 8 ounces pasta *See notes
  • Chopped basil for garnish (optional)

Instruction

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Reserve 1/2 cup cooking water, then drain.
  • While the pasta is cooking, season the chicken with salt, pepper and Italian seasoning. Add the flour and toss to coat.
  • Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for about 5-7 minutes or until browned, Add extra oil, if needed. Remove from the skillet and reserve.
  • To the same skillet, add the butter and saute the onions for about 3 - 4 minutes or until they become translucent. Add the garlic and cook for a minute.
  • Deglaze the skillet by adding the chicken broth. Scrape the bottom of the pan to remove the brown bits. Bring to a boil. Stir in the pesto and lower the heat. Add the half and half and garlic powder. Simmer for about 2-3 minutes.
  • Return the chicken and any collected juices to the skillet and toss to coat. Simmer for 3-4 minutes. Stir in the Parmesan cheese and mix well.
  • Add the cooked pasta and toss gently. Add some of the cooking water only if a creamier consistency is desired. Serve warm garnished with chopped basil (optional).