Pesto Chicken and Noodles

Buttery noodles, golden chicken, and a 2-ingredient pesto cream sauce. This super-simple meal is creamy and cheesy and makes it to the table in about 30 minutes.

Course Main Course

Cuisine American

Keyword chicken and noodles, cream sauce, egg noodles, pesto

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 489kcal

Author Robin Miller

Equipment

Cast Iron Skillet

Ingredients

12 ounces egg noodles of choice
1 tablespoon olive oil
1/2 pound boneless skinless chicken breasts thighs, or tenders, cut into bite-size pieces
1 teaspoon Italian seasoning
Salt and ground black pepper
1 cup heavy cream or half-and-half
1/4 cup prepared pesto
1/3 cup chopped tomatoes or halved cherry/grape tomatoes
2 tablespoons grated parmesan cheese
Chopped fresh basil or parsley for serving optional

Instructions

Cook the noodles according to the package directions. Drain, reserving 1/2 cup of the cooking liquid, and cover with foil to keep warm.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides. Add the Italian seasoning and stir to coat. Cook for 30 seconds, until the herbs are fragrant. Season the chicken with salt and pepper.
Add the cream and pesto and bring to a simmer. Reduce the heat to low and simmer for 5 minutes, until the chicken is cooked through.
Fold in the noodles. If the sauce seems too thick, add some of the starchy pasta cooking liquid until you reach the desired consistency. Season to taste with salt and pepper.
Top with tomatoes, parmesan, and basil/parsley (if using) and serve.

Nutrition