Ingredients55 m servings 681
- Bring a large pot of lightly salted water to a boil; add 2 tablespoons olive oil. Add trottole and cook at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Heat remaining olive oil in a large skillet and add garlic, basil, red pepper flakes, and black pepper. Add chicken; cook and stir until browned, about 10 minutes.
- Melt butter over medium heat in the large pot used to make the pasta. Add cream cheese and stir until creamy, about 1 minute. Add 2 cups milk and heavy cream, stirring until warm, about 5 minutes. Add Parmigiano-Reggiano cheese and continue stirring. Add more milk to thin sauce, if needed. Add pesto and sun-dried tomatoes.
- Stir cooked chicken and pasta into the sauce. Add shrimp; cook and stir until shrimp turns orange, 6 to 8 minutes more.
Per Serving: 681 calories; 44.5 33.8 36 189 555 Full nutrition
ReviewsRead all reviews 3
Five for taste, but three for instructions. Blending the pesto, sun dried tomatoes, chicken and shrimp into the sauce creates an less than favorable presentation. There’s no reason why the sauce...
Good recipe (however very fattening). I made the recipe according to the directions and it was so rich, we could hardly eat it. I think if you sub lite cream cheese for the full fat cream chee...