Cheesy Pesto Chicken Pasta is an easy, delicious skillet dinner that is a great way to use up leftover chicken, and serve with pasta in a cheesy sun-dried tomato pesto cream sauce.
For the last few weeks I have been cooking for my elderly Mother-in-law after she got out of the hospital. Since she prefers spicier foods, I have been trying to find the right level of spiciness that she likes. This dish was one of her favorites! She kept saying remember how to make this recipe because I want to have it again. When? Tonight!
Just boil the pasta according to the package directions.
Add the onions, red bell peppers, and garlic. You could certainly add in more vegetables. Spinach, Asparagus, or your favorite vegetable would work in this dish.
Add the flour to thicken. You could use gluten free flour. Another gluten-free alternative would be to skip the flour and mix cornstarch with cold water, and then add that after you add the milk.
OK. I was busy cooking and missed photographing a few steps. My photography assistant, Mr. Flavor Mosaic, had some other work he had to do. So after adding the flour, milk, sun-dried-tomato pesto, and cheese, stir in the pasta and then the chicken. Stir until the chicken and pasta are coated with sauce.
Near the end stir in a couple of tablespoons sour cream to make it extra creamy.
Then it is ready to serve. I promise you will see many happy faces around the table.
For which meal will you be making this Cheesy Pesto Chicken Pasta?
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