Reviewed: Nov. 6, 2008

This was really good and I didn't change a thing! I made it for my daughter's birthday dinner. No leftovers! Will make again!

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KRISBBB

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2008

I love this recipe. I add artichokes, mushrooms and sundried tomatoes and it is delicious. Thanks.

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Adam

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Reviewed: Nov. 4, 2008

This was very yummy! I didn't have some key ingredients and took a risk and tried to make it a little different. It was excellent and my husband absolutely loved it! I didn't have heavy cream, butter or milk. I used just olive oil for cooking the chicken. For the sauce I used jarred pesto, around 1/2-3/4 cup cream cheese, double amount of parmesan, a little mozzarella, and a 1/2 cup rice milk. I was lucky and it turned out wonderful!!! I also added some broccoli to get our greens in there as well.

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Mrs. Hinman

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Oct. 26, 2008

Overall a good recipe. It was just lacking "something" - I couldn't tell what, exactly. I added some peas and some walnuts to the mix. Makes a lot. Good for lunches all week.

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sashton23

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Reviewed: Oct. 24, 2008

This recipe was okay. I substituted half and half for the heavy cream and sauteed some red bell peppers with the chicken and garlic. There's a flavor missing from this dish that I can't quite put my finger on, but it's worth messing with the recipe to figure it out. My husband is super picky, but he really liked it regardless!

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Pandafeathers

Cooking Level: Expert

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Reviewed: Oct. 24, 2008

This pasta was very good, however, I did make a few changes to lighten it up a bit. instead of heavy cream, I used part fat free half and half and part chicken broth. I added extra parmesan cheese to thicken the sauce a bit. Rather than sauteing my chicken in the pan, I seasoned it, threw it on the grill, then sliced it up and added it to the saute pan with the garlic and olive oil/butter comb.

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cookiemom

Cooking Level: Intermediate

Living In: Shelby Township, Michigan, USA

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Reviewed: Oct. 18, 2008

This was so good. I made this for my husband and i. We both loved it. I Only used 1/2 the pasta and 2 chicken breasts since it was just us eating. I kept the sauce recipe the same. For the pesto, I bought a package of fresh basil leaves and used the recipe on the basil packaging in my magic bullet. This was easy to make and delicious.

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Cherie

Cooking Level: Beginning

Home Town: Cleveland, Ohio, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Oct. 15, 2008

Delicious. I used homemade pesto and 1c half-and-half. We couldn't think of anything we needed to add to make it any better.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Oct. 11, 2008

It was decent. I used lactose free milk with a little cornstarch in place of the cream (not only did it cut back on fat/calories, but I was able to eat and not get sick!). It was decent, but wasn't quite the taste I was looking for. Thanks!

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Jen Levin

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Oct. 8, 2008

i followed the recipe but it was not as rich or creamy as i had hoped. my brother loved it and so did my 4 yr old...

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Andrea

Cooking Level: Expert

Home Town: Westbrook, Maine, USA

Living In: Hiram, Maine, USA

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Reviewed: Oct. 7, 2008

Yum. I used chicken broth instead of cream. Tasty and easy.

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MrsSpice

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2008

This is so yummy! Did substitute half and half for the cream and made my own pesto but you could easily use the pre-made stuff you buy at the grocery store. I have doubled and tripled the pesto before and its good with a little or a lot. I sauted 3 chicken breasts in the pan before making the sauce then set aside. Then in the same pan made a double batch of sauce, and then sauted for a few minutes while the pasta cooked. Then I mixed together the chicken and pasta into the sauce. Unless your going to decrease the amount of pasta used, then I would recommend doubling the sauce. This is so easy and delicious, I will be making again. **one side note is that this dish is best finished on the night it is prepared because the leftovers cannot compare. The pasta absorbs all the yummy sauce and leave behind only olive oil.

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Sweet Southern Charm

Cooking Level: Intermediate

Home Town: Irmo, South Carolina, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Oct. 4, 2008

WOW, What a great recipe, as-is!! No need to make any changes.

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christy3232

Cooking Level: Intermediate

Living In: Aubrey, Texas, USA

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Reviewed: Sep. 28, 2008

This was really good! I did make changes however, adding more pesto and lots of parm. My test subjects were pleased, and really enjoyed this dish. I ran out of penne n just added some other pasta that i had.... will def. make again, just not too often, this seems to be a very fattening dish.... but quite yummy:)

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Feisty_Gurl

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Reviewed: Sep. 17, 2008

Very good recipe.....I always throw in some mushrooms.

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SUSAN201

Cooking Level: Expert

Home Town: Cambridge, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Sep. 10, 2008

Very good recipe. For healthier version: I used extra garlic, half & half instead of heavy cream, Smart Balance light instead of regular butter and whole wheat penne. Even with all this changes it turned out really good and the whole family enjoyed it.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2008

I followed the recipe exactly as it was stated and it was very good. Next time I plan on using half and half to make it a little healther. I may also toss in some red pepper flakes and roasted red peppers for some color.

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Truffles

Cooking Level: Intermediate

Home Town: Harveys Lake, Pennsylvania, USA

Living In: Cherry Hill, New Jersey, USA

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Reviewed: Sep. 3, 2008

Very quick and easy.

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Sarah Howard

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Reviewed: Aug. 29, 2008

This was a quick, simple, and delicious recipe. My picky eaters compiled of my husband, five year old and three year old cleaned their plates. I used frozen chicken tenders instead of breasts and cooked them through. I removed them before making the sauce and returned them at the end. As a footnote I usually always replace the heavy cream in a recipe with half and half to cut the fat. Turns out beautifully. Another mention is that I used a 14.5 oz box of pasta and only ended up using two thirds of it, otherwise sauce is scarce and I like sauce. One last mention is that I probabaly ended up using 1/4c of freshly grated parmesan cheese, it needed more to thicken up the sauce. None of these things changed the recipe, just personal preferences. It was great, easy and delicious.

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looking4food

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Reviewed: Aug. 28, 2008

This recipe was easy easy easy. Tasted great. I used sun dried tomato pesto. I would definitely suggest that you season the chicken with salt before browning. I am not a salt lover but It really needed a little something to give it a kick.

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