Creamy Pesto Pasta

By spend with pennies

Ingredients

12 ounces spaghetti (about â…" package)
1 tablespoon olive oil
2-3 boneless skinless chicken breasts (about 1 lb, diced into ½ inch cubes)
½ teaspoon dried basil
½ teaspoon dried oregano
salt and pepper to taste
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup half and half
½ cup heavy whipping cream
â…" cup chicken broth
¾ cup shredded Parmesan cheese
½ cup pesto
Basil
Parmesan Cheese
Pine Nuts

Prep Time20mins
Cook Time20mins
Servings6

Instructions

In a large pot, cook spaghetti according to package directions. Drain and reserve 1 cup pasta water.

In a frying pan, heat olive oil over medium heat. Season chicken with dried basil, oregano, salt, and pepper.

Add chicken to the pan and cook until no pink remains, about 5-6 minutes. Remove from pan and set aside.

In the same pan, add the butter and flour. Stir until smooth and cook 2-3 minutes.

Add half and half, heavy cream, and chicken broth. Bring to a simmer over medium heat and allow to simmer for 2-3 minutes or until slightly thickened.

Remove from heat, and stir in parmesan cheese and pesto.

Add cooked pasta to the pesto sauce and toss. Add additional pasta water as needed to reach desired consistency. Return the chicken to the pan.

Garnish with basil, pine nuts, and parmesan cheese if desired.