Recipe by MARYSTEVE
"I sometimes substitute chicken broth for half the heavy cream called for in the recipe to reduce calories. I also use additional Parmesan."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (16 ounce) package
skinless, boneless chicken breast halves - cut into thin strips
salt and pepper to taste
1 1/4 cups
grated Parmesan cheese
Very very good! Fast and easy too! First off, I NEVER use chicken breasts because I feel they are too dry, and lack flavor. I ALWAYS substitute boneless skinless chicken thighs in all recipes that call for chicken. I trim off most excess fat from the thighs. I used fat free half and half for the heavy cream and then just thickened the sauce with a LITTLE cornstarch. Also, I prepared extra sauce to pour over the pasta when served. I think the sauce is best made THE NIGHT BEFORE so the flavors can blend through(it's also easier that way if you're potlucking at work as we often do). Keep the sauce and pasta separate until serving or the pasta soaks up too much of the sauce. I agree with many about bumping up the Pesto. I make my own Pesto so it packs plenty of flavor punch. Fast, easy and not fussy to make. A hit with the crowd.
Very quick and easy to make but just an okay recipe for us. There are way too much noodles for the amount of sauce. Recommend doubling the sauce or cut down on the pasta. Thanks
The best pasta dish I have ever had! I love pesto so I added a couple extra tablespoons of that and I used 1 cup of half and half and 1/4 cup chicken stock to cut some calories.
I absolutely loved this recipe. It turned out perfect. I did not make any changes.
Since I served this as a side dish with stuffed chicken, I omitted the chicken in this recipe. Wowie--I was blown away by this! I always make my own pesto, as I did this time, but this was the first time I've ever mixed it with cream and I was SO impressed that I probably will always make my pasta with pesto like this from now on. I also liked the fact that the recipe calls for a subtle amount of pesto and it was just right. Too often I've experienced such a ton of pesto in dishes (restaurants, actually) that it is literally sickening. Not this time--and I think after this dish my husband has actually made friends with pesto!
Yum. I used chicken broth instead of cream. Tasty and easy.
This is pretty good. I didn't have heavy cream or penne pasta so I used half & half and rotini pasta instead. Also, I added 1/2 tsp of chicken bullion granules when added the pesto. Next time I make this, I will try adding some fresh, sliced mushrooms and possibly some chopped red/green bell peppers for color. Thanks Mary.
Very good and super easy to make! I used Knorr Pesto Mix and made a pesto sauce before boiling the pasta and it came out just fine. The sauce is rich and tasty and this was so easy to make! I think next time I may marinate the chicken in garlic powder for a few hours before cooking. Thanks Mary for posting this!
* Percent Daily Values are based on a 2,000 calorie diet.
Penne with Chicken and Pesto
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 235
Kale is the healthy, green leaf that transforms into a crunchy snack chip in your oven.
You can't go wrong choosing from over 400 pork chop recipes with ratings and tips!
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A creamy, one-pan chicken pasta with Alfredo and pesto sauces.
Tender chicken served with penne pasta in a creamy spinach and pesto sauce.
See how to make Greek chicken with feta cheese and artichokes.