Chicken Pesto Pasta

This Chicken Pesto Pasta is one of the tastiest pasta recipes you will ever eat. I have been making this recipe for years now and can’t imagine ever trying to make homemade pesto again. Why? I can’t tell you why other than urge you to make it so you can experience it yourself and see what I mean. I don’t think you’ll look at store bought pesto the same ever!

Remember, you don’t have to cook the chicken like I do. A store bought rotisserie will do just fine. As long as you have the pesto’s I recommend, you’ll be good to go. You can also add any veggies you prefer to use. Or any color peppers as well. During the shoot of this recipe I used the peppers I had on hand but wish I had some red peppers to call more attention to the dish. But hey! what matters is that it tastes good and that it does!

So go ahead and make this Chicken Pesto Pasta and try it for yourself and don’t forget to report back!

Ingredients:

2 chicken breasts, boiled and shredded (you can substitute with rotisserie to save time)
1 box Gemelli (my preferred and used in this recipe), Linguini, thin spaghetti, penne, etc.
1/2 cup red, yellow or orange peppers sliced combined (equal to about one whole pepper)
1/2 cup shredded carrots
2 Knorr Pesto Sauce packets (follow directions instructions, will need 1/4 cup olive oil)
2 tbs Buitoni Pesto with Basil (add more if desired)
4 tbs olive oil
McCormick Perfect Pinch Lemon & Pepper Seasoning to taste
Cavender’s All Purpose Greek Seasoning to taste Grated parmesan for garnish

Preparation:

Cook chicken and shred. Set aside covered to keep warm. While chicken cooks, start to heat up the water for the pasta over medium heat.

In another saucepan and add olive oil, carrots and peppers. Cook over medium heat. They will gently cook and tenderize. Stir frequently to avoid burning and lower heat if you think they are cooking too quickly. When done, set aside and cover to keep warm.

Start cooking the pasta and it should be done close to the time the Knorr sauce will be.

In a small saucepan make the Knorr sauce as directed, about 10 minutes total.

In a large serving bowl, add cooked pasta, chicken, vegetables with its oil, Knorr Pesto Sauce and Buitoni Pesto. Combine well.

Sprinkle with Lemon Pepper and Greek Seasoning to taste.

Serve with grated parmesan.

Tip:
You can also serve this a cold pasta salad. Make ahead and refrigerate until it is cold. You can even make it a day ahead! Stir well and serve!