I sometimes substitute chicken broth for half the heavy cream called for in the recipe to reduce calories. I also use additional Parmesan.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

    Advertisement
  • Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.

Nutrition Facts

497 calories; 26.1 g total fat; 97 mg cholesterol; 164 mg sodium. 42.6 g carbohydrates; 24 g protein; Full Nutrition

Reviews (612)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/29/2005
Very very good! Fast and easy too! First off I NEVER use chicken breasts because I feel they are too dry and lack flavor. I ALWAYS substitute boneless skinless chicken thighs in all recipes that call for chicken. I trim off most excess fat from the thighs. I used fat free half and half for the heavy cream and then just thickened the sauce with a LITTLE cornstarch. Also I prepared extra sauce to pour over the pasta when served. I think the sauce is best made THE NIGHT BEFORE so the flavors can blend through(it's also easier that way if you're potlucking at work as we often do). Keep the sauce and pasta separate until serving or the pasta soaks up too much of the sauce. I agree with many about bumping up the Pesto. I make my own Pesto so it packs plenty of flavor punch. Fast easy and not fussy to make. A hit with the crowd. Read More
(202)

Most helpful critical review

Rating: 3 stars
03/07/2007
Very quick and easy to make but just an okay recipe for us. There are way too much noodles for the amount of sauce. Recommend doubling the sauce or cut down on the pasta. Thanks Read More
(29)
837 Ratings
  • 5 star values: 548
  • 4 star values: 226
  • 3 star values: 47
  • 2 star values: 10
  • 1 star values: 6
Rating: 5 stars
04/29/2005
Very very good! Fast and easy too! First off I NEVER use chicken breasts because I feel they are too dry and lack flavor. I ALWAYS substitute boneless skinless chicken thighs in all recipes that call for chicken. I trim off most excess fat from the thighs. I used fat free half and half for the heavy cream and then just thickened the sauce with a LITTLE cornstarch. Also I prepared extra sauce to pour over the pasta when served. I think the sauce is best made THE NIGHT BEFORE so the flavors can blend through(it's also easier that way if you're potlucking at work as we often do). Keep the sauce and pasta separate until serving or the pasta soaks up too much of the sauce. I agree with many about bumping up the Pesto. I make my own Pesto so it packs plenty of flavor punch. Fast easy and not fussy to make. A hit with the crowd. Read More
(202)
Rating: 5 stars
04/29/2005
Very very good! Fast and easy too! First off I NEVER use chicken breasts because I feel they are too dry and lack flavor. I ALWAYS substitute boneless skinless chicken thighs in all recipes that call for chicken. I trim off most excess fat from the thighs. I used fat free half and half for the heavy cream and then just thickened the sauce with a LITTLE cornstarch. Also I prepared extra sauce to pour over the pasta when served. I think the sauce is best made THE NIGHT BEFORE so the flavors can blend through(it's also easier that way if you're potlucking at work as we often do). Keep the sauce and pasta separate until serving or the pasta soaks up too much of the sauce. I agree with many about bumping up the Pesto. I make my own Pesto so it packs plenty of flavor punch. Fast easy and not fussy to make. A hit with the crowd. Read More
(202)
Rating: 5 stars
04/15/2004
The best pasta dish I have ever had! I love pesto so I added a couple extra tablespoons of that and I used 1 cup of half and half and 1/4 cup chicken stock to cut some calories. Read More
(140)
Advertisement
Rating: 5 stars
12/02/2004
I absolutely loved this recipe. It turned out perfect. I did not make any changes. Read More
(61)
Rating: 5 stars
08/09/2008
Since I served this as a side dish with stuffed chicken I omitted the chicken in this recipe. Wowie--I was blown away by this! I always make my own pesto as I did this time but this was the first time I've ever mixed it with cream and I was SO impressed that I probably will always make my pasta with pesto like this from now on. I also liked the fact that the recipe calls for a subtle amount of pesto and it was just right. Too often I've experienced such a ton of pesto in dishes (restaurants actually) that it is literally sickening. Not this time--and I think after this dish my husband has actually made friends with pesto! Read More
(50)
Rating: 5 stars
10/07/2008
Yum. I used chicken broth instead of cream. Tasty and easy. Read More
(42)
Advertisement
Rating: 5 stars
01/17/2012
Soooo good and easy! I didn't use the butter and used less olive oil than called for. Pesto has enough oil in it! I also used skim milk with a tsp of cornstarch wisked in instead of the heavy cream. It still came out GREAT! I added artichoke hearts just because I love them and they went so well with this dish. YUMM! Read More
(34)
Rating: 3 stars
03/07/2007
Very quick and easy to make but just an okay recipe for us. There are way too much noodles for the amount of sauce. Recommend doubling the sauce or cut down on the pasta. Thanks Read More
(29)
Rating: 4 stars
10/03/2003
This is pretty good. I didn't have heavy cream or penne pasta so I used half & half and rotini pasta instead. Also I added 1/2 tsp of chicken bullion granules when added the pesto. Next time I make this I will try adding some fresh sliced mushrooms and possibly some chopped red/green bell peppers for color. Thanks Mary. Read More
(29)
Rating: 5 stars
12/16/2003
Very good and super easy to make! I used Knorr Pesto Mix and made a pesto sauce before boiling the pasta and it came out just fine. The sauce is rich and tasty and this was so easy to make! I think next time I may marinate the chicken in garlic powder for a few hours before cooking. Thanks Mary for posting this! Read More
(23)