This is a pesto cream sauce where you make the pesto ahead and freeze in portions to use for another night. I got this recipe from a restaurant in Green Bay called St. Brenden's. I usually make this on a Saturday afternoon when I have some free time (and freeze it all), but I have made it on a week night and only froze two portions. Triple the pesto ingredients and use one portion tonight; freeze the rest for later.

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1/4 cup olive oil in a large skillet and cook and stir shallot and garlic until shallot is translucent, about 5 minutes. Stir 1 3/4 tablespoon Parmesan cheese, pine nuts, and basil into the hot olive oil, cooking until basil is tender and wilted, about 10 more minutes.

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  • Stir 1 cup cream into basil mixture and bring to a simmer. Reduce heat to low and simmer sauce until it has reduced by 1/3, about 15 minutes. Stir remaining 1/2 cup cream into sauce and simmer until thickened again, 15 to 30 more minutes. Stir occasionally.

  • Heat 1 tablespoon olive oil in a separate skillet over medium heat and cook chicken until lightly browned outside and no longer pink inside, 10 to 12 minutes.

  • Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Gently fold cooked pasta and chicken into basil sauce. Sprinkle with 1 tablespoon Parmesan cheese.

Nutrition Facts

808 calories; protein 29.3g; carbohydrates 46.7g; fat 56g; cholesterol 170.9mg; sodium 125.7mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/14/2015
I was a little more liberal than usual in how I followed this recipe. I cooked up the shallots and garlic as directed but then I decided to put in 3 T ready-made pesto and 2/3 c. heavy cream (because I only had a total of 1 cup). While that reduced I cooked the chicken though I decided to take some out and set it aside because it looked like too much chicken per sauce. Then I added the rest of the cream to that mix and reduced it another 15 min. We already had angel hair from the night before so we used that though I would use a smaller chunkier pasta next time. overall it was great. Read More
(3)

Most helpful critical review

Rating: 1 stars
08/02/2019
I am giving this 1 star because i just poured it down the sink, before I even got to the cream. The garlic got too brown in the first 5 mins, even though my stove was on 3. When I added the basil & parmesan...things went downhill. It all clumped together. The basil was frying, not wilting. The picture shows nice big pieces of basil, yet it says to chop it. It was a mess. It also did not say anything about pouring off the remaining oil before the cream. There was still ALOT of oil in that pan. Now Im trying to figure out how to make dinner with the cut up chicken that I have left. Read More
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
08/14/2015
I was a little more liberal than usual in how I followed this recipe. I cooked up the shallots and garlic as directed but then I decided to put in 3 T ready-made pesto and 2/3 c. heavy cream (because I only had a total of 1 cup). While that reduced I cooked the chicken though I decided to take some out and set it aside because it looked like too much chicken per sauce. Then I added the rest of the cream to that mix and reduced it another 15 min. We already had angel hair from the night before so we used that though I would use a smaller chunkier pasta next time. overall it was great. Read More
(3)
Rating: 1 stars
08/02/2019
I am giving this 1 star because i just poured it down the sink, before I even got to the cream. The garlic got too brown in the first 5 mins, even though my stove was on 3. When I added the basil & parmesan...things went downhill. It all clumped together. The basil was frying, not wilting. The picture shows nice big pieces of basil, yet it says to chop it. It was a mess. It also did not say anything about pouring off the remaining oil before the cream. There was still ALOT of oil in that pan. Now Im trying to figure out how to make dinner with the cut up chicken that I have left. Read More
Rating: 5 stars
06/30/2020
I think this is fabulous! I always change things around... I used Dried Basil.. (did not have fresh on hand)..would have been even better with fresh... I used Fettichini noodles... cooked chicken in the oven and only 1 cup of cream. I did add more cheese. Very rich...and even my husband liked it. He is hard to please! It is great comfort food even if we did eat it on a 90-degree day! Read More
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