Enjoy this creamy, fresh, and savory pasta dish the next time you’re craving Italian cuisine. Packed with fresh ingredients and made with love, this pasta skillet bake promises a hearty and delightful dining experience.
Creamy Chicken Pesto Pasta Skillet Bake Recipe
A luxurious Creamy Chicken Pesto Pasta Skillet Bake recipe that pairs homemade pasta and chicken with a decadent creamy pesto sauce.4
Ingredients
- 1 cup Flour, all-purpose
- 1/2 cup Spinach Juice
- 2 tablespoons Olive Oil
- 1/4 teaspoon Salt
- 1 tablespoon Olive Oil
- 1 pound Chicken Breast, boneless skinless, cut into inch-sized pieces
- 2 cloves Garlic, minced
- 1 cup Basil Pesto
- 1 cup Chicken Broth
- 1 cup Half and Half
- 2 tablespoons Butter
- 3 tablespoons Flour, all-purpose
- ½ cup Parmesan Cheese, freshly grated
- 1 teaspoon Italian Seasoning
- Black Pepper, to taste
- Salt, to taste
Instructions
Make and Cook the Fresh Pasta
- To prepare the spinach juice, rinse the spinach leaves and feed them into a juicer.
- Combine the all-purpose flour, spinach juice, olive oil, and salt in a stand mixer or food processor (with a dough blade). Mix until you get a smooth, green pasta dough.
- Wrap the dough tightly in plastic wrap and let it rest for 20 minutes at room temperature to allow the gluten to relax.
- Divide the rested dough into 4-6 pieces. Roll out and shape into fettuccine noodles using a pasta machine or by hand.
- In a large pot of boiling salted water, cook the spinach noodles until al dente, around 1 ½ to 3 minutes. Drain once done.
Cook the Creamy Chicken Pesto Pasta Skillet Bake
- Heat olive oil in a large skillet over medium heat. Add minced garlic, Italian seasoning, and diced chicken breast. Season with salt and pepper.
- Cook until the chicken is browned and fully cooked. Transfer chicken to a plate and discard any liquid in the skillet.
- Return the skillet to medium heat and melt the butter. Whisk in the flour and cook until golden, about 3 minutes.
- Gradually whisk the chicken broth in half and half, bringing the mixture to a boil. Simmer for about 5 minutes or until the sauce thickens.
- Remove from heat and mix in the pesto and freshly grated Parmesan.
- Combine the pasta and chicken into the sauce, ensuring everything is well-coated.
- Add more parmesan on top and bake at 400 degrees Fahrenheit for 10 minutes.
- Serve immediately and enjoy!
Notes
- Consider using 00 flour instead of all-purpose flour if you want a silkier pasta.
- If the dough feels too wet and sticky, add more flour and knead until smooth. If it appears too dry, add a bit more liquid.
- You can store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition Estimate
Calories: 2948kcal | Carbohydrates: 151g | Protein: 152g | Fat: 189g | Saturated Fat: 50g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 46g | Trans Fat: 0.1g | Cholesterol: 437mg | Sodium: 5295mg | Potassium: 2418mg | Fiber: 9g | Sugar: 21g | Vitamin A: 7878IU | Vitamin C: 14mg | Calcium: 1397mg | Iron: 12mg
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If you like this post, then we definitely recommend checking out our Best Pasta al Pesto Recipes post.