Reviewed: May 27, 2012

Delicious! Made more sauce than called for. Otherwise my pasta wouldn't have been as saucy as I like it. Only other change made was using chicken thighs rather than breasts.

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Reviewer:

Robin

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: May 19, 2012

This was my daughters favorite! Was asked to repeat the recipe soon.Easy and delicious.

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Reviewer:

filomena

Reviewed: May 17, 2012

Wow! What a quick, easy, and delicious recipe! Followed the directions as written except I substituted half and half for the cream and thickened it with cornstarch. This is definately a keeper! I love how quickly it all comes together

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Reviewer:

cooking_fanatic87

Cooking Level: Intermediate

Reviewed: May 7, 2012

This did not work at all for me. Take note, make sure the skillet is well cooled before adding the dairy. My sauce curdled and was barely edible. I will try again.

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Reviewer:

rjhmomma

Reviewed: May 5, 2012

So easy and so yummy. I used already baked chicken breasts from the grocery so I just had to heat the chicken in the oil/butter/garlic before adding the sauce. I did add a bit more pesto and a bit more parmesan cheese because we like extra. The whole recipe only took 12 mins from pan to table!!! Great when you work long hours but still want a home cooked meal. This one is a keeper.

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Reviewer:

KK03

Cooking Level: Intermediate

Reviewed: Apr. 23, 2012

This recipe was good when I cooked it the first time meeting the specifications listed. I cook this recipe once a month now and my wife and I love it. But I do add more parmesan cheese, use slightly less chicken, add more garlic, and more pesto sauce to give the recipe a richer taste with better green color. I would easily suggest trying this recipe if you like pesto and/or pasta.

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Reviewer:

Italia

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: San Diego, California, USA

Reviewed: Apr. 11, 2012

Great flavor!!! Used GF flour to thicken and a tbsp more of parmesan.

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Reviewer:

LucyS

Reviewed: Mar. 8, 2012

This was simple and delicious. I changed things up a little bit. I added some Italian seasonings to the chicken while it cooked. After the chicken was cooked I removed it from the pan and added 1/4 cup white wine and 1/2 cup chicken broth and let it reduce. Then I added 1/2 cup pesto (instead of 1/4 cup the recipe called for) and the other ingredients. I added the chicken back when I put the pasta in. I also added some pasta water to help thicken the sauce. I used bow tie pasta because I didn't have penne. I will be making this again and perhaps trying the low fat substitutions suggested.

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Reviewer:

Brandham

Reviewed: Mar. 6, 2012

I made this exactly as the recipe states but I took the complaints of others into account. Instead of doubling the sauce I made 1/2 more, and cut the penne down by removing one cup from the 16oz box. I don't feel I had too much of one or the other and had enough sauce to soak up with a nice crusty bread. The flavor was good, but I wish I would have thickened the sauce with maybe more cheese. It was a little thin. Would make again though. When someone says not enough sauce I believe them. A big Italian chain restaurant never gives enough sauce so I don't go there. Who wants dry pasta...

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Reviewer:

diane

Reviewed: Feb. 28, 2012

This is a very good starter recipe and easily customized. I took advice from other reviews and added more cream and more pesto. I also added a half can of garlic, oregano and basil seasoned diced tomato. Next time I'll use a less pasta and more chicken simply for personal preference. I'll also use some of the lower fat & calorie suggestions as well. This was very enjoyable.

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