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Cheesy Pesto Chicken Pasta

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.
Course Main Dishes
Cuisine American
Keyword Cheesy Pesto Chicken Pasta, Pesto Chicken Pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 416kcal

Ingredients

  • 8 ounces penne pasta or pasta of choice
  • 1 tablespoon olive oil
  • 1/2 teaspoon crushed red pepper optional
  • 1/2 onion chopped
  • 1/2 red bell pepper chopped
  • 2 cloves garlic minced
  • 1 tablespoon flour
  • 2 cups milk I used almond milk
  • 2 tablespoons Sun-Dried Tomato Pesto
  • Salt and Pepper to taste
  • 1-1/2 cups shredded cheddar cheese
  • 2 cups cooked chicken shredded
  • 2 tablespoons sour cream optional

Instructions

  • Cook pasta according to package directions. Drain. Set aside. Be sure not to overcook.
  • In a large skillet over medium high heat, add oil. Stir in crushed red pepper. (optional)
  • Stir in chopped onion and chopped red bell pepper and cook for 3 or 4 minutes until softened. Add minced garlic and cook for about 1 minute.
  • Stir in 1 tablespoon flour. It create a paste. Continue stirring, and slowly add milk, breaking up the lumpy paste. When the lumps are removed, stir in the sun-dried tomato pesto. Add salt and pepper to taste. Stir in the cheese. If necessary, add more milk to get to the right consistency. Add in pasta. Stir to coat pasta with sauce. Add chicken and toss to coat with sauce. Add 2 tablespoons sour cream to make the sauce creamier.
  • Serve hot.

Nutrition

Calories: 416kcal | Carbohydrates: 54g | Protein: 16g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 223mg | Potassium: 353mg | Fiber: 3g | Sugar: 10g | Vitamin A: 965IU | Vitamin C: 21mg | Calcium: 271mg | Iron: 1mg