Creamy Pesto Chicken And Linguine Recipe

Name: Creamy Pesto Chicken And Linguine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb spinach linguine or 1 lb regular linguine; 4 boneless skinless chicken breasts; 1 teaspoon olive oil; 1/2 cup butter, divided; 3 cloves garlic, minced; 1 whole shallot, minced; 1 cup sliced fresh mushrooms; 2 tablespoons chopped sun-dried tomatoes, reconstituted in warm water (measurement before reconstituting); 2 cups half-and-half; 1/4 teaspoon white pepper, to taste; 1 cup grated parmesan cheese; 1/2 cup pesto sauce; 1/4 - 1/2 cup romano cheese or 1/4-1/2 cup extra parmesan cheese, grated,for garnish; fresh ground black pepper, for garnish

Servings: persons

1 lb spinach linguine or 1 lb regular linguine
4 boneless skinless chicken breasts
1 teaspoon olive oil
1/2 cup butter, divided
3 cloves garlic, minced
1 whole shallot, minced
1 cup sliced fresh mushrooms
2 tablespoons chopped sun-dried tomatoes, reconstituted in warm water (measurement before reconstituting)
2 cups half-and-half
1/4 teaspoon white pepper, to taste
1 cup grated parmesan cheese
1/2 cup pesto sauce
1/4 - 1/2 cup romano cheese or 1/4-1/2 cup extra parmesan cheese, grated,for garnish
fresh ground black pepper, for garnish

1
Cook linguini according to package directions.
2
Drain and set aside.
3
In a large skillet, melt 2 teaspoons of the butter together with the olive oil over medium heat.
4
Brown the chicken breasts on both sides until nicely golden and juices run clear, about 6 to 7 minutes per side.
5
Remove from pan and cut into 1/2-inch cubes; set aside.
6
Pour out drippings from pan, but do not wipe it out.
7
In the pan you cooked the chicken in, melt remaining butter over medium heat.
8
Toss in the minced garlic, shallot, mushrooms, and reconstituted sundried tomatoes and saute for 5 minutes, then stir in half and half and season with pepper.
9
Cook 6 to 8 minutes, stirring frequently.
10
Stir the Parmesan into the creamy mixture, stirring until well mixed.
11
Stir in the pesto, and cook for about 5 minutes, until thickened.
12
Stir in the chicken cubes and cook until heated through, about 5 minutes.
13
Re-heat the linguini (either in boiling water or microwave) and serve chicken and sauce over the hot pasta.
14
Garnish with grated Romano and freshly ground black pepper.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb spinach linguine or 1 lb regular linguine, 4 boneless skinless chicken breasts, 1 teaspoon olive oil, 1/2 cup butter, divided, and more.

Yes, Creamy Pesto Chicken And Linguine falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Pesto Chicken And Linguine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions