Cook pasta until al dente, and reserve 1 cup of pasta water before draining. Add the cooked ravioli and peas to the pesto mixture. Instructions. Stir in the chicken and cook for 1 minute, then sprinkle salt and flour over the chicken, stirring to coat. Season both sides of chicken breasts with Italian seasoning and cook over medium-high heat 4-6 minutes on each side until juices run clear and completely cooked through. press down if needed. Cook pasta according to package instructions. Sauce: In a food processor, blend avocado, garlic, basil leaves and lemon juice until smooth, then mix in extra virgin olive oil. 2. Preheat the oven to 425 degrees (F). Melt second lot of butter. Lower the heat to medium-low, slowly stir, and add some salt and pepper to taste. The Spruce. It also saves time--just 15 minutes compared to the 20 to 30 minutes required for risotto. Serve immediately. In a medium-sized saucepan, boil water and salt it. While the water heats, combine olive oil and garlic cloves in a pasta pan or With the motor running, slowly pour in 1/2 cup extra-virgin olive oil and process until a paste forms, about 30 seconds. 1. Add the parmesan, cream, pesto, and salt & pepper. Add garlic and Italian seasoning and cook just until fragrant, about 1 minute. Add avocado flesh, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper to food processor and pulse until chunky. Stir until combined and then add the shrimp and cook 2-3 minutes per side until they are cooked through. Remove from heat. Add milk and broth, stirring constantly. Pulse again until a smooth, thick pesto sauce is formed. It's a pretty simple list - I'm telling you, this will be a go-to recipe for ya! Bring a large pot of salted water to a boil. Stir in chicken broth and heavy cream and simmer over medium-low heat until reduced (about 5-10 minutes). Lightly grease a 913 casserole dish with butter or olive oil and preheat the oven to 375F. Fill a stock pot a little over half ways with cold water, season generously with sea salt and heat with a high heat. 1 cup mayonnaise 3/4 cup buttermilk 2 tablespoons grated Romano cheese 2 tablespoons crushed dried basil 1/2 teaspoon salt 1 clove garlic, minced Hot pepper sauce (if desired) Directions: Whisk together oil and mayonnaise. Add salt and pepper, a squeeze of lemon juice and blitz one more time. Add flour and cook for an addition minute, stirring constantly. Cook pasta while sauce cooks, according to package directions. Simmer for 5 minutes. Drain pasta; toss with asparagus mixture. Add the Parmesan cheese and pulse until the ingredients are combined. shrimp, lemon, garlic, wine, capellini, spinach . Once the sauce is smooth, whisk in the parmesan. Once the cream mixture in heated through, add fresh grated Parmesan cheese. Mix together and cover with a lid Add the pasta to the sauce and let cook for Add the cream, bring to a simmer, reduce heat and simmer for about 5-7 minutes, until sauce has reduced and thickened slightly. Spray a large pan or skillet with cooking spray. Add the shrimp and cook for 1 minute. Make the seasoning mix. Keep mixing. Bring a large pot of water to a boil for the pasta. Fill a 3-quart saucier with 3 quarts cold water, add salt, and bring to a boil over high heat. What you'll need for creamy pesto pasta. Once butter is melted, add 2 minced garlic cloves and teaspoon red pepper flakes. Slice chicken breasts into strips and return to the skillet and cook for 2 to 3 minutes, until heated through. Bring a large pot of heavily salted water to a boil. Drain both and set aside for a minute. Meanwhile, prepare the pesto. Its made with a store-bought pesto, cream, and parmesan cheese which makes it so quick and flavorful! Add more Pesto if desired. Once the pasta is almost cooked, add the pesto, garlic, cauliflower, and of the milk. Add in the mushrooms and saut for several minutes, or until just starting to brown. Now add cup basil pesto and cup chicken broth. Creamy Garlic Scape Pesto Pasta. The single cream is mixed into the garlic and pesto base until combined, then the cooked pasta is In a food processor, blend baby spinach, basil leaves, lemon juice, parmesan cheese, and olive oil until you have a smooth pesto. Creamy Pesto Pasta is a delicious 30 minute pasta recipe! Add To Your Favorite Creation: Sauted Mushrooms - $1.95 asparagus, pesto cream sauce, balsamic reduction _____ Shrimp Scampi - $22.95. Meanwhile, cook the pasta in a separate pot according to package instructions until al dente. Instructions. Cook the Bucatini in boiling salted water until just al dente according to the package instruction. Place the garlic scapes in a food processor and pulse for 30 seconds. Blitzed together slowly and briefly, it should resemble a rough paste. In a large skillet, warm spinach basil pesto with cream and cup of pasta water. Stir in butter and ricotta. Stir to combine. Meanwhile, heat a pan on medium-high heat with olive oil and saut the garlic for 1-2 minutes until fragrant. Once melted, stir in garlic 1-2 minutes til fragrant. Bring to a simmer and allow to reduce by half. Mix well and cancel saute mode. Toss to combine. The Spruce. Meanwhile, prepare the pesto. Heat the oil and butter in a large (12-inch), 2-inch deep skillet over medium heat. This creamy chicken and pesto pasta is one of those easy weeknight meals that tastes amazing yet doesnt take a ton of time to pull together. If you want to take this 30-minute meal and literally make it a 15-minute meal, you can buy prepared pesto sauce in most supermarkets. Add cream and pesto. When hot, add the shrimp and saut for 1 to 2 minutes. Reduce heat to medium and add butter to the pan. 1 cup non-fat skim milk ricotta cheese 2 cloves garlic, peeled 1/2 cup loosely packed fresh parsley 1/2 cup loosely packed fresh basil Add the olive oil into a skillet on high heat. Simmer mixture for 2-3 minutes. Directions. Add chicken to and cook until no pink remains, about 5-6 Add all pasta nests and then turn Pour in cooking water and heavy whipping cream. Instructions. Add ingredients to food processor. Pasta With Creamy Leek and Garlic Pesto. Combine the chicken, garlic, salt, and pepper, cooking Add minced garlic to the now empty skillet and cook until fragrant, about 1 minute. In a large pan or frying pan, saute the thin courgette slices and garlic in olive oil until they're starting to soften. Stir in cooked sausage and noodles. cup unsalted roasted sunflower seeds; 1 tablespoon nutritional yeast; 4 cups arugula, lightly packed, plus extra leaves for garnish; 1 tablespoon fresh squeezed lemon juice Make The Creamy Basil Pesto: Place basil in cold water and set aside to soak briefly, at least 5 minutes. Turn heat down to low and simmer until the sauce has thickened (about 10-15 min), making sure to stir every once in a while. In a small bowl, combine the remaining 3 tablespoons of pesto with the remaining lemon juice. Remove salmon when done and set aside. Using the pestle with a rotary, grinding motion, grind the ingredients into a paste against the sides of the mortar. Repeat a few times. 1 cup mayonnaise 3/4 cup buttermilk 2 tablespoons grated Romano cheese 2 tablespoons crushed dried basil 1/2 teaspoon salt 1 clove garlic, minced Hot pepper sauce (if desired) Directions: Whisk together oil and mayonnaise. Pour in the heavy cream, milk and pesto. Stir and cook for 1 minute to warm through. Turn heat to low, then add in the parmesan cheese. Stir until it is melted. Grab the cooked pasta with tongs out of the boiling water and add it directly to the sauce. Reduce heat to medium-low and add bow ties, 3 tablespoons of pasta water, spinach, and parmesan cheese. Add pasta and cook until al dente (firm). Spray an 88 ceramic baking dish with cooking spray. Cook, stirring ocasionally, until garlic takes on a light golden color and cloves become meltingly soft, about 15 minutes. Turn off the heat. Toss with pasta and add 1-2 tablespoons flour if mixture needs to be thickened. Heat a large skillet over low heat. Bring a large pot of salted water to a boil. Youll make the pesto in a blender or food processor and then finish the sauce on the stove with the tomato paste and cream. Single Cream: This is what makes this pesto pasta so creamy and indulgent. Add the parmesan cheese, pesto and season with salt and pepper to taste. Transfer the salmon to a plate and set aside. Meanwhile, finely chop 1 small onion, roughly chop 6 pasta crepes, meat sauce or marinara sauce, mozzarella cheese . We apply the risotto cooking method to pasta instead of rice for an easy, comforting main dish. This Creamy Pesto Pasta with Garlic Butter Tomatoes is an easy but delicious dinner you can quickly put together on a busy night. Make the sauce: Remove the seafood from the pan and set aside. Instructions Combine cream, broth, and cornstarch in a bowl. Fry the chicken until golden brown then remove from the pan and add the mushrooms. Pour in olive oil in a thin stream and beat until incorporated with a wooden spoon. Drain and set aside. Simply blend up raw cashews with vegan pesto essentials including basil, Saute garlic in butter and olive oil until fragrant. Cook over low heat until sauce thickens, stirring frequently. Heat this mixture over medium-high heat for 3 to 4 minutes, stirring frequently with a wire whisk. Instructions. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat; add the bacon and cook, stirring occasionally, until just beginning to crisp, 8 to 10 minutes. Set out a food processor. Preheat the oven to 400 degrees. Creamy Lemon Orzo with Peas and Shrimp Recipe. Old Spaghetti Factory Creamy Pesto Dressing Recipe hot www.budget101.com. Cook the pasta according to package instructions. Turn shrimp on the other side, cook for a few seconds more and remove them and reserve on a plate. Allow to saute for 2 minutes then pour in the cream, lemon juice and lemon zest. Simmer, uncovered, for 10 minutes or until pasta is almost tender and water has almost evaporated. Directions. Ravioli - $17.95 A rich garlic cream sauce served with bacon and fresh peas. 2. Taste and season with more kosher salt as needed. Add cream and pesto. Toss to combine, adding more of the pasta water a little at a time as needed to thin out, until the pasta is well coated with sauce. 2. When butter begins to sizzle, add minced garlic and saute, stirring frequently for about 2 minutes. Once hot, add the zucchini, season with salt, and cook for 4-6 minutes until its got a light char on it. Add garlic and cook 5 more minutes. In a pan, heat olive oil. Add pesto and parmesan. In a separate pan, heat half the oil over medium heat, Add minced garlic and cook 30 seconds. Once the pasta is almost cooked, add the pesto, garlic, cauliflower, and of the milk. Add the garlic and thyme and add the chicken back to the pan. Heat up a large cast iron skillet cook over medium-high heat with a generous amount of olive oil. While the water heats, combine olive oil and garlic cloves in a pasta pan or wok and place over low heat. Definitely a winner for Season with salt and pepper as needed. Toss in pasta and add Parmesan, stir until the cheese is melted. In the same pan, melt the butter and add the garlic and chilli flakes. Cook for 2 minutes until garlic is softened. Then add garlic and flour and cook for one minute. Reserve about 1 cup of the pasta cooking water before draining. Drain the pasta and return to the pot. Stir until combined. Add parsley and parmesan cheese, salt and pepper. Bring a medium-large pot of salted water to a boil. Add 2 Tbsp butter to a deep skillet and melt over medium heat. Once oil is hot, add the grated garlic and red chili flakes to the pan and let cook until garlic is fragrant but not browned 1. Reduce heat to medium-low and add bow ties, 3 tablespoons of pasta water, spinach, and parmesan cheese. While salmon cooks, bring a Add 3 cups water and spaghetti and bring to the boil. Step 4: Cook until heated through, then add you pasta. Traditionally, pesto is made with basil, pine nuts, garlic, olive oil and plenty of Parmesan cheese. Bring a large pan of salted water to boil and begin to cook the spaghetti. Reserve 1/2 cup pasta water, and set aside. Instructions. Preparation. In a large skillet, heat the butter over medium heat. Season with extra black pepper. Let sauce simmer until slightly thickened, about 5 minutes. In a separate skillet, heat olive oil. In a large skillet over medium heat, warm oil. Directions. Stir slowly and let the cheese incorporate and melt into the sauce. Do not burn! Cook the potatoes (boil, steam or microwave). Add a quarter cup flour and mix in with butter till it becomes a thick paste. Meanwhile, in a food processor, pulse pepitas and garlic until finely chopped. Add garlic and dried thyme. While the pasta is cooking, melt the first lot of butter and saute mushrooms, garlic and proscuitto (or ham). 8 ounces any pasta. Ingredients 16 ounces penne pasta 3-4 large chicken breasts (cut into bite-sized pieces) 1/2 tsp each (salt, pepper, garlic powder) 2 tbsp butter 2 tbsp olive oil 1/4 cup pesto (I Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. cup unsalted roasted sunflower seeds; 1 tablespoon nutritional yeast; 4 cups arugula, lightly packed, plus extra leaves for garnish; 1 tablespoon fresh squeezed lemon juice Whisk together the heavy whipping cream and flour pout into the skillet, whisk vigorously. Instructions. Instructions. Fill a 3-quart saucier with 3 quarts cold water, add salt, and bring to a boil over high heat. Cook until fragrant then pour in the lemon juice and wine. Unfortunately, no. Cook pasta until al dente, and reserve 1 cup of pasta water before draining. Step 3. While pasta is cooking, make the pesto. When weeknights are busy, I love having go Add the remaining butter to the skillet. Pour in the cream and allow to come to a simmer. Add pasta back in along with tomatoes and basil. Heat 2 tablespoons olive oil in a large and wide skillet over medium low heat. Puree the basil, garlic, parmesan cheese, pine nuts, olive oil, salt and pepper in a blender or food processor until smooth. When the pasta is ready, transfer 1/2 cup of the pasta water to the pan with the chicken, then drain the pasta. Add the veggies (asparagus, green peas, tomatoes), salt, pepper, Italian seasoning and parsley flakes. Add the cream, bring to a simmer, reduce heat and simmer for about 5-7 minutes, until sauce has reduced and thickened slightly. Make Sauce. Heat olive oil in a large skillet. Drain and reserve 1 cup pasta water. Add the chives and season with salt and pepper. In a large bowl, combine the basil pesto and heavy cream, stir to mix well. Make the pesto - add the spinach, basil, grated cheese, pinenuts and garlic to a food processor. Add the Season with salt and pepper, to taste. Add pesto and cooked chicken. Add water, 1 Tbsp at a time, until sauce reaches a fluid yet thick consistency. Bring a pot of water to boil. Cook your pasta according to the package directions. Boil the pasta according to package instructions. Stop and scrape down the sides of the bowl with a flexible Halve avocado, discard the pit and scoop out flesh. Add the cream; bring to Remove the bacon from the pan with a slotted spoon and drain it on paper towels. Bring a large pot of salted water to a boil. Set aside. In a deep skillet, over low/medium heat, melt together butter and garlic and cook until fragrant. Pour cream and bring to a boil. Stir the broth mixture and add to the saucepan with sundried tomatoes. Stir the broth mixture and add to the saucepan with sundried tomatoes. Pulse several times to chop, using a spatula to scrape down the sides of the bowl as needed. Heat olive oil in a large skillet over medium-low heat, and cook garlic for 30 seconds or so, until fragrant. Place the basil leaves, pine nuts, pecorino cheese, garlic clove, and lemon zest in the food processor. Step 3: Stir in parmesan cheese and chicken. Mix in remaining 2 tablespoons pesto and and chicken broth. 3. As it is heating up, add in 3 tablespoons of butter, then grate Old Spaghetti Factory Creamy Pesto Dressing Recipe hot www.budget101.com. Reduce heat to low. Remove the bacon from the pan with a slotted spoon and drain it on paper towels. Once the pasta is tender, add the frozen broccoli florets to the water with the pasta and continue to cook for 2-3 more minutes, or until the broccoli is tender. Cook until fragrant and the garlic is lightly browned. Then cut them into cubes. The noodles that everyone loves smothered in a garlic scape and basil pesto thats creamy and delicious and so so good. Step 4. In the pitcher of your blender or bowl of your food processor, add the arugula, basil, garlic, parmesan cheese, pine nuts and a dash of salt and pepper. 1 of 15 View All Cut one pound of boneless, skinless chicken breast into 1-inch pieces. Reserve cup pasta This is called a Remove from pan, keep warm. Heat oil in a large pan over medium-low heat. Pesto: Ahh the star of the show. While pasta is cooking, make the pesto. (You should have about 3/4 cup, or 5 ounces.) In a skillet over When both sides have been grilled and cooked through, place the chicken on a plate for 5 minutes, covered with foil, to rest and re-absorb their juices. Step 2 of 4. Pasta With Creamy Leek and Garlic Pesto. The Spruce. Instructions. Im such a sucker for creamy pasta dishes so this chicken and pesto pasta is one of those easy recipes that I make all the time! Add the flour to the skillet and cook for about 30 seconds, stirring nearly constantly. Drain and set aside. Add the garlic and cook until fragrant, about 30 seconds. Remove from skillet. In a skillet large enough to hold the shrimp without crowding, heat olive oil. Keep mixing. And thats really it. Turn heat down to low and simmer until the sauce has thickened (about 10-15 min), Simmer until mixture has reduced by half. Wash chop thinly arugula and cherry tomatoes, peel and mince garlic. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot. Garlicky mushrooms and tomatoes are sautd with bright, green pesto and then swirled together with decadent cream. Stir in vegetable broth, coconut milk salt and pepper. Instead of boiling pasta in water, Not Without Salt blogger Ashley Rodriguez cooks it in a super-flavorful combination of stock, cream, leeks, scallion, garlic and chives. cup unsalted roasted sunflower seeds; 1 tablespoon nutritional yeast; 4 cups arugula, lightly packed, plus extra leaves for garnish; 1 tablespoon fresh squeezed lemon juice When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta. Roast the tomatoes for about 20 minutes, until blistered, while you prepare the pasta. Instructions. Directions 1 Step 1#N#Heat olive in a medium pan over medium heat. Add garlic and stir until fragrant, 1 to 2 minutes. Add butter and 2 Step 2#N#Stir Parmesan cheese, cream, and parsley into the pasta and mix thoroughly. Serve immediately. More Boil water in a medium saucepan. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add garlic to pan and cook for 30 seconds or until fragrant. Instructions. In a deep saut pan on low heat, melt butter and then add in garlic and stir. Instructions. Add the gnocchi into the skillet, spread evenly and stir gently. Reduce the heat to medium. Add the cream and whisk the two together. 3. Cook until sauce boils and thickens. Cook one pound of spaghetti according to package instructions. Stir to dissolve any browned bits from the bottom of the skillet. Add the mushrooms with a pinch of salt and pepper, and cook until golden brown, about 8 minutes. Add your pasta, and cook according to the package instructions until al dente. And, today, a new one: creamy pesto sauce with fettuccine. Like the others, this pesto pasta recipe is easy 20 minutes easy. Its basically a doctored-up Americanized Alfredo sauce, so its rich, creamy, and cheesy. The pesto adds a punch of brightness that balances out the richness. Its pretty darn good if I do say so myself. Mix until well combined. If the pasta is not ready yet, remove the pan from the heat. Cook fusilli to very al dente, or about 3-4 minutes before the package instructs for cook time, Put the cauliflower florets into a large mixing bowl. Blend, while slowly drizzling in the Heat 1 tablespoon of the oil in a medium skillet over medium-high heat; add the bacon and cook, stirring occasionally, until just beginning to crisp, 8 to 10 minutes. Mix together and cover with a lid for 2-3 minutes. Heat a large pan over high heat then add a splash of oil. Reserve some pasta Heat the oil in a pan over high heat. Stir in the cheese, cream and pepper. Shred cauliflower to cauliflower rice. Add flour and cook 1 minute, Add tomato sauce and half-and-half. Add the minced garlic and sage, saute for 10 seconds. Add garlic, saut for 2 minutes. Add mushrooms and saute 3-4 minutes until very tender. Allow the mushrooms to fry until golden brown. Then, add some thinly sliced garlic cloves and toss frequently for 2-3 minutes. Scrape down the sides of the bowl. Cook and drain the pasta in salted water. Pop the pasta on to cook in a large pan full of salted, rapidly boiling water. When the butter stops foaming, stir in the onion and garlic until softened and fragrant, 2-3 minutes. Reserve some pasta cooking water. Add 1 cup heavy cream, 1/2 cup basil pesto, and remaining 1/4 teaspoon kosher salt to the chicken and stir to combine. Simmer for 3 minutes or until slightly thickened. Heat over medium heat until Add the meatballs, mix to coat with the sauce. Add the mozzarella and the rest of the milk, salt, and black pepper. Add a little of the pasta cooking water (about cup to start), and a good drizzle of extra virgin olive oil. Add garlic and Italian seasoning and cook just until fragrant, about 1 minute. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Meanwhile, heat 1 tablespoon of the oil in a large non-stick skillet over medium heat. Directions. Heat one tablespoon of olive oil in a large skillet over medium heat. Reserve 3/4 cup of the pasta water. Drain the pasta and broccoli in a colander. PESTO SAUCE: Meanwhile, in a large skillet (big enough to hold all the pasta), add the 2 tablespoons butter. Add the Add the garlic, mushrooms, and tomatoes. With the machine running, add 1/4 cup of the olive oil. Stir until creamy and thickened. Set it aside. Add tomatoes and garlic; cook 1 minute longer. Step 5 - Turn off the heat and stir in cilantro Al dente preferred. Ingredients 4 cups fresh basil leaves no thick stems or buds (you'll need about 4 ounces of basil on the stems to get this about of 3/4 cup pine nuts 3/4 cup extra-virgin olive oil 1 clove garlic While the pasta is cooking, cut the chicken breast into -inch pieces. Cook, stirring frequently for 30 seconds. Season chicken with dried basil, oregano, salt and pepper. Add pesto sauce to a large pot with heat set to low. ingredients. Make The Creamy Basil Pesto: Place basil in cold water and set aside to soak briefly, at least 5 minutes. Place the warm pasta in a serving bowl and top with the chicken mixture. Stir until combined. Add basil leaves, pine nuts, extra virgin olive oil, parmesan cheese, garlic, salt, and black pepper to a food processor, and pulse until combined. For a slightly crispy top, move the baking sheet to the top rack and turn the oven to broil for the last 1-2 minutes of cooking time, but watch it closely. Instructions. Then add the pesto, heavy cream, and red pepper flakes. How to make Creamy Tomato Pesto Pasta. Add the pasta to the sauce and let cook for about 2 minutes. Combine well. Cook the Bucatini in boiling salted water until just al dente according to the package instruction. We recommend serving this main with Caramelized Baby Carrots. Im such a sucker for creamy pasta dishes so this chicken and pesto pasta is one of those easy recipes that I make all the time! Stir the salmon pieces into the cream mixture with a wooden spoon and continue heating over low heat; the mixture will start to simmer . Then add in the olive oil, teaspoon salt, and teaspoon ground pepper. Add the chicken broth, whipping cream, Parmesan cheese, salt and cayenne pepper. Ingredients list for the Creamy Garlic Pesto Chicken 3-4 chicken breasts, boneless, skinless 1/4 teaspoon red pepper flakes 1/2 teaspoon Italian seasoning 1/2 red onion 3 garlic cloves, minced 1/2 cup sun-dried tomatoes, drained of most oil, chopped (keep the drained oil for cooking) 3 bell peppers (1 red, 1/2 yellow and 1/2 green) Drizzle with the olive oil and the juice of one lemon. Add all of the pesto and 1/4 cup of the pasta water. Add basil leaves, pine nuts, extra virgin Stir Stir continuously until creamy. Bring a large pot of heavily salted water to a boil. Preheat oven to 350 F. Lightly spray a rimmed baking sheet with cooking spray and set aside. Season with salt. Add the pine nuts and olive oil and pulse for 45 seconds. Wash chop thinly arugula and cherry tomatoes, peel and mince garlic. Add both cheeses and the optional lemon and using the pestle grind into the paste. This creamy protein-packed vegan pesto pasta is low in fat & bursting with flavor! Stir to combine and cook for 1-2 minutes or until shrimp are almost Add chicken, whipping cream, salt, and pepper (to taste). Transfer chicken to a plate and cut into strips or cut into bite size pieces. Easy to make in 30 minutes & loaded with seasonal veggies. Add the peas and cook for 2 to 3 minutes longer until just warmed. Add the garlic and cook for just a few seconds then add the sliced chicken. A creamy, cashew-based sauce comes together in minutes while the noodles and tomatoes are cooking. Place cooked pasta in a Cover and pulse until finely ground. Make the sauce: Add the wine; let it sizzle out and reduce so the flavor gets real good. In a small mixing bowl, combine the chili powder, smoked paprika, garlic powder, onion powder, thyme, salt and cayenne. Add tomatoes and white wine and cook over medium-low heat This creamy chicken and pesto pasta is one of those easy weeknight meals that tastes amazing yet doesnt take a ton of time to pull together. Bring a large pot of salted water to a boil. While sauce simmers, cook the pasta according to the package instructions.