Phenomenal Chicken and Pasta in Creamy Pesto Sauce Recipe -
Phenomenal Chicken and Pasta in Creamy Pesto Sauce Recipe
  • READY IN 55 mins

Phenomenal Chicken and Pasta in Creamy Pesto Sauce

Recipe by  

"An extremely delicious meal: the crunch of pine nuts and the tang of sun-dried tomatoes combine with chicken and pasta in a heavenly pesto cream sauce. Be sure to taste and salt before serving, because depending on what kind of chicken broth you use, the dish may require no salt at all or may be extremely under-salted."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    40 mins
  • COOK

    15 mins

    55 mins


  1. Place basil, garlic, Parmesan, pine nuts, and tomato in a food processor. Gradually add olive oil, while pulsing, until mixture is smooth and creamy.
  2. In a bowl, stir together chicken broth, 1 cup white wine, dried basil, oregano, and minced garlic. Stir in chicken pieces.
  3. Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just al dente, about 8 minutes. Drain, and rinse under cold water. Toss with 2 tablespoons olive oil. Set aside.
  4. Heat 3 tablespoons olive oil in a skillet over medium heat. Stir in onions, and sprinkle with sugar. Cook until the onions are soft and translucent. Stir in sun-dried tomatoes and pine nuts, and cook about 3 minutes. Stir in chicken and marinade. Stir in 1/2 cup white wine. Simmer chicken pieces, stirring occasionally, about 8 minutes.
  5. Add pasta and pesto to the skillet. Stir in cream, and cook until the sauce is thickened. Adjust salt and freshly ground pepper to taste, and serve with freshly grated Parmesan.
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Reviews More Reviews

Most Helpful Positive Review
Apr 07, 2008

Even though this was a lot of work I give it a 5 because it was awesome. You can taste the different flavors separately, and thogether they blend perfectly. I followed this recipe to a T and it came out super. I didn't have any issues with the sauce not thickening, but if you're worried about it, I suggest a) either not adding all of the cream at the end which I suspect wouldn't change the flavor that much, or b) before adding the cream mix into it 1 or 2 TBSP flour, mix it up and then pour it in and cook for a few minutes. Loved it!

Most Helpful Critical Review
Jan 04, 2010

I would not call this phenomenal. Thankfully I only made half a batch. That said, a half a batch is huge, and enough for 4 people.

Aug 24, 2005

The title says it all - Phenomenal! For a healthy alternative, I used 2% milk instead of heavy cream and the sauce still turned out great. I definitely recommend this dish.

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.

Mar 08, 2006

This is a great recipe. I made a couple of changes to reduce the fat content and to increase the amount of sauce. I substituted 15 oz of chicken stock for the heavy cream and then thickened the sauce with half and half and grated Romano cheese.

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!!

Nov 23, 2009

This was awesome. I made it like the recipe said but accidentally doubled the sun-dried tomatoes. I think I'll do that on purpose next time. In addition, I'll probably add a few more pine nuts at the end because I like the flavor and the crunch. Like others noted, it says it will feed 6 but the truth is it will feed them not only dinner but lunch as well! :) The one thing that surprised me was that I was using a super larger skillet and by the time I got to the last step there wasn't enough room. I had to dump it all in the large pot I had used to cook the pasta. So keep that in mind if you make the 6-serving recipe. The leftovers were great for lunch the next several days. I'm recommending this recipe to all the cooks I know.

Jan 01, 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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  • Calories
  • 943 kcal
  • 47%
  • Carbohydrates
  • 71.1 g
  • 23%
  • Cholesterol
  • 127 mg
  • 42%
  • Fat
  • 49.9 g
  • 77%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 45.7 g
  • 91%
  • Sodium
  • 221 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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