Chicken Pesto Pasta

 If you're ready to get a little more playful with your kitchen, check out this recipe for chicken pesto pasta. It's a lighter way of cooking any time of year that will have everyone in the family singing your praises.

Chicken Pesto Pasta


1 lb. Chicken Breast, cubed

4 tbsp. Butter

1/2 cup Flour 

2 1/4 cup Milk, low-fat or skimmed

3/4 tsp Garlic Salt

1/2 tsp Dried Basil

Pinch of Black Pepper

Pinch of Kosher Salt


Butter your pan and preheat to medium-high heat. Place the chicken in a bowl, and add the dried basil, garlic salt, and black pepper. Toss to combine before adding it to the pan. Cook the chicken for approximately 10 minutes, tossing in between. You don't want to let it burn, but you also want to make sure all the chicken is cooked through and no longer pink.

While the chicken is cooking, bring a large pot of water to a boil, and add 1 tsp of kosher salt. Add in your pasta, and cook until al dente per the directions on the box. Drain your pasta and add it back into the pot and set it aside.

Now to make your sauce! In your blender or food processor add 4 tbsp of butter and 1/2 cup flour (I just happen to have a coffee grinder dedicated to baking). Pulse until mixture resembles fine crumbs. Set aside.

In a medium saucepan add the milk and heat to boiling, stirring occasionally. Once it's boiling, remove it from the heat. Slowly add the flour mixture to your milk, constantly stirring to avoid lumps. Once it's smooth, add in your garlic salt, basil, and pepper (and any other seasonings you want to be included). Return to a low boil for approximately 2 minutes then remove from heat. Stir well until combined and remove from heat.

Now you are ready to assemble! Add 1/3 cup of your creamy pesto sauce over pasta. Top with chicken pieces. Then add any meat, cheese, or other garnishes that you want to the pasta. Top with the remaining 1/3 cup of pesto sauce and serve.

Chicken Pesto Pasta