Total Time
35mins
Prep 10 mins
Cook 25 mins

Excellent pasta dish! Must try it, you'll love it!

Ingredients Nutrition

Directions

  1. Cook pasta according to package. Drain and set aside.
  2. In large skillet, melt 2 tablespoons butter and the olive oil over medium heat.
  3. Brown chicken breasts on both sides until nicely golden and cooked through, about 8-9 minutes each side. Remove from pan and cut into 1/2 pieces.
  4. Pour out drippings from pan but don't wipe the pan out. In the same pan, melt 1/4 cup butter on medium heat. Add the garlic and sun-dried tomatoes. Sauté for 2 minutes. Stir in heavy cream and dash of white pepper. Cook 5-6 minutes, stirring frequently. Slowly stir in the parmesan cheese into a creamy mixture, stirring constantly. Stir in the pesto sauce and cook for about 5 minutes, until thickened. Stir in the chicken pieces for about 3 minutes.
  5. Serve with breadsticks.
  6. Serve chicken and sauce over the hot noodles.
  7. Garnish with parmesan cheese and fresh ground black pepper (optional).
Most Helpful

5 5

Great recipe! My boyfriend said one of the best dishes I ever made! I did add a third tablespoon of basil pesto and one tablespoon of sun dried tomato pesto since we had some on hand. Will definitely make this again!

5 5

Amazing taste! I added pine nuts, and less pasta. Sometimes, if you add the entire 1lb of pasta, it can become somewhat dry. I prefer to use about 1/2lb of pasta, or to make some extra sauce. I absolutely love this recipe!

5 5

I really loved this dish, and so did the rest of the family! I didn't have all the heavy cream called for, so I used 2% milk to make up for all but 1/4 cup of the heavy cream. It was still wonderful, though I wouldn't go any lower on the milk fat.