Made this last night. Although I was making it for two, I did make the full recipe and we ate it all with half the amount of pasta. It was great. Wonderful complex flavors and very creamy. Totally decadent. Made the recipe as printed and discovered that the sauce got a bit too thick when simmering the half and half for 6-8 minutes. It probably depends on how hard you simmer, but to me 4-5 minutes would have been enough. I also did not find a need to simmer more than a minute each after the additions of cheese and pesto. I cooked everything in advance up to the point of adding the cream and then started cooking the pasta so that I did not need to reheat it. If you make this do not leave out the sun dried tomatoes as they are a key flavor ingredient. It's a keeper.
Incredible! Made this last night for supper and it was delicious! Husband, usually the pickiest of all eaters, scarfed this down, even had 2 servings! My 4 y.o. and his friend enjoyed it as well. Restaurant quality taste! I did cut the half and half by 1 c. and replaced the other half w/ skim milk. Turned out fine. Next time I'll try it w/ fat free half and half. Thanks for a great recipe!
What a delicious dish. I made the recipe as written and it came together quickly and beautifully. The flavors are wonderful and it is elegant enough to serve at a dinner party. DS said he wanted it once a week and DH raved. As Mean Chef said, it is a keeper.
Julesong, another delicious recipe submitted by you. It was made as directed and loved by all who ate it. Thank you.
I don't tend to rate unless it was god-awful or brilliant, and this was sooooo good. Added a small amount more of the half and half, but other than that, didn't change a thing.
Delicious recipe that even my 4 & 2 year old liked and my husband loved! It definitely takes the 35 min. to cook (with you standing at the stove), so I probably won't make this a lot. I added my homemade pesto sauce which I think makes a difference.
I made this tonight for my sister and myself, and we both kept saying, "Oh my God! This is so good!" My sister's a vegetarian, so she just had the pasta with the sauce, and I had it with the chicken (which I coated with beaten egg and breadcrumbs before putting in the pan). Either way, deeelish! The only other change I made was using skim milk instead of half-and-half because it was what I had - I halved the amount called for since I thought the sauce would be too thin with that much skim milk. Obviously, it turned out perfectly. :o) Thank you, JuJu!
Awesome! Only change I made was to use three chicken breasts which I pounded so they'd cook more evenly. That was plenty of chicken for us. Great recipe for a special occasion, and quite easy, too. Really enjoyed it! Thanks for sharing!
I couldn't wait to review this recipe. This is the first dish that DH and I were 'fighting' over leftovers for, it's amazing! I did a 'skinny version' using fat free half & half, Smart Balance butter, soy parmesan/romano and upped the mushrooms. I made my own whole wheat linguine, and think it nuttiness of the wheat flour really gave this dish some extra depth. For the pesto, I used Zesto Pesto. Amazing, Amazing dish. Thank you so much for posting!!
I cut this recipe in half for 3 people. I used my own sun-dried tomatoes & increased the half & half by 1/2 cup. Added the cooked pasta to my pan of sauce to mix & at that time added a 1/2 cup of pasta water to thin the sauce a little more. This is a great recipe which was enjoyed by all. I plan on making it again in the future. Thank you Julesong.