Creamy Pesto Chicken and Linguine

Recipe by Julesong
READY IN: 35mins




  • Cook linguini according to package directions.
  • Drain and set aside.
  • In a large skillet, melt 2 teaspoons of the butter together with the olive oil over medium heat.
  • Brown the chicken breasts on both sides until nicely golden and juices run clear, about 6 to 7 minutes per side.
  • Remove from pan and cut into 1/2-inch cubes; set aside.
  • Pour out drippings from pan, but do not wipe it out.
  • In the pan you cooked the chicken in, melt remaining butter over medium heat.
  • Toss in the minced garlic, shallot, mushrooms, and reconstituted sundried tomatoes and sauté for 5 minutes, then stir in half and half and season with pepper.
  • Cook 6 to 8 minutes, stirring frequently.
  • Stir the Parmesan into the creamy mixture, stirring until well mixed.
  • Stir in the pesto, and cook for about 5 minutes, until thickened.
  • Stir in the chicken cubes and cook until heated through, about 5 minutes.
  • Re-heat the linguini (either in boiling water or microwave) and serve chicken and sauce over the hot pasta.
  • Garnish with grated Romano and freshly ground black pepper.
  • Makes 4 to 6 servings.