Reviewed: Jan. 5, 2008

I've prepared this dish several times. I've used store bought pesto instead of preparing it myself, even with store bought it came out great. I've also tried it without the chicken, I just added more sun-dried tomatoes. Just delicious. We serve this recipe with the white wine we use in it, always compliments it beautifully.

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Ingrid

Cooking Level: Intermediate

Home Town: Vandalia, Ohio, USA

Living In: Ashburn, Virginia, USA

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Reviewed: Jan. 1, 2008

I signed up for ALL Recipies today just to rate this recipie. Made it after getting a cuisinart Food Processor for Christmas. Man it was absolutley fantastic. I sliced the chicken into small pieces and only used 4 breasts after seeing the amount of chicken I had piled up. I followed the rest to the letter. I would suggest it makes about 12 servings (possibly more). The flavor was fantastic and my wife was very impressed. This WILL be a recipie I will use when we have special guests come over for dinner! Thanks.

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kcobbva

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Reviewed: Dec. 13, 2007

Had a little trouble thickening the sauce and it was a little sweet, but aside from that this dish was amazing.

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Andrew K.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Dec. 10, 2007

I served this for my parents' Anniversary Dinner and it was amazing. I used bottled pesto and omitted the cream (less fat). Even my picky 4 year old asked for seconds.

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mungo

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Reviewed: Dec. 8, 2007

A wonderful melting pot of flavors! I used store bought pesto, and this was a hit at my house!

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ROMA

Cooking Level: Intermediate

Home Town: Great Mountain, Tortola, British Virgin Islands

Living In: Pearland, Texas, USA

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Reviewed: Nov. 1, 2007

Oh my gosh....this was great! I took the advice of a few other reviews and added additional oregano and basil. I also added some chili powder for some kick. When the time came to sautee the onion, I added some sliced mushrooms and sauteed them both in about 3 tablespoons of cooking sherry for added flavor. Besides that though, I kept the receipe as-is. It was great! My husband and I both loved it. Note - next time around, I am going to skip the cream part of the recipe. The marinade mix sans cream had quite a bit of flavor, and I think the overall dish would still be excellent without the added fat.

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HeatherM

Cooking Level: Expert

Home Town: Chandler, Arizona, USA

Living In: Cottonwood Heights, Utah, USA

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Reviewed: Sep. 28, 2007

Instead of making the pesto I used a jar of store bought pesto. The dish was absolutely gorgeous though. Definitely a keeper!

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Caz

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2007

Really, really good. It makes a ton--at least 6 GIANT servings. I followed the recipe, except I used a heaping teaspoon of chicken base paste (like bouillon, from Sam's) instead of broth or water. I then added sauteed mushrooms at the end (after tasting), and I really loved the addition. I don't know how thick the sauce is supposed to be, but it was a bit thin, easily swiped up with crusty bread. I'd bet slightly underdoing the pasta, and then cooking it a while in the sauce, would thicken it by soaking into the pasta. Last but not least, I had to use a big pot, NOT a skillet. I'm surprised no one else commented on this. Anyway, YUM!!

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Aug. 5, 2007

I made just the creamy pesto sauce for pasta. I did not use the tomato or pinenuts, but did add cream and it came out really good. I will make this again.

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JNFR28

Cooking Level: Expert

Home Town: Hollywood, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Aug. 2, 2007

This was GREAT, my kids even ate it. I put the sun-dried tomatoes in the pesto. It wasn't bland at all and thickened up just fine. Yum!

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DRVIVC

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Reviewed: Aug. 2, 2007

This pasta is delicious! My family loved it. I always like an extra kick, so I added some ground red pepper in the end and a little extra virgin olive oil at the end for an extra zing!

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Nika

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Jul. 23, 2007

Surprisingly, I wasn't impressed. I found the dish to be very bland.

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M&D

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Reviewed: May 20, 2007

I served this last night for dinner with friends and everyone raved about it.As others mentioned, I added extra sugar,salt,wine and cream. No problem with thickening, this happens in simmering.

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Paddysdaddy

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Reviewed: Oct. 28, 2006

My husband does not love pasta but loved this pasta dish. He actually asked for seconds. I did put the sundried tomatoes and pine nuts through through the blender with the pesto sauce ingredients.

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PLEWIS7

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Reviewed: Oct. 26, 2006

I know why there is not a picture of this recipe. The gray green pasta and and chicken did nothing to help this recipe and for the amount of work and the variety of ingredients I expected a lot more.

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BURNSCOLLISON

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Reviewed: Sep. 5, 2006

Made a half batch (3 servings) and added about 2 tsp salt and 1 1/2 Tbsp sugar at the end. Sauce thicked up with no problem in 5 minutes. I probably could have marinated the chicken much longer since it's somewhat tasteless in this dish.

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Dan

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Reviewed: Aug. 14, 2006

This recipe was good, but not great and lacked presentation appeal. I had no problem getting the sauce to thicken, and when making again I would skip the sugar and add a little more salt.

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EAverett

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Aug. 12, 2006

I thought this was A delicious recipe! A few reviewers had said they had a hard time getting the liquid to thicken up, but I had no problem. As with most cream pastas, the thickening takes place when you remove it from the heat and set it aside for 5 minutes or so. I served this meal with caeser salad and garlic bread. I will be making this again for sure. I loved making that fresh pesto, and this dish will definetly need salt. I added three teaspoons, and then put the salt on the table for everyone else to add to it if they wanted to. Even after 3 teaspoons, it needed more. The flavor comes alive once you put the salt in, it will seem bland without it.

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Chuck

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jul. 30, 2006

DELICIOUS! Rather easy to make, and really pleased a variety of taste buds in my family! I used half & half instead of cream. It did take a while to thicken up, so have patience!

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fabulous5

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Reviewed: Jul. 7, 2006

Excellent taste;the recipe is more involved than some. The sauce would *not* thicken; I finally had to add flour.

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patriotizm

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Phenomenal Chicken and Pasta in Creamy Pesto Sauce

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