Creamy chicken pesto pasta

2 boneless skinless chicken breasts
3 tbsp olive oil
1 pac spaghetti
1 tbsp unsalted butter
2 tbsp minced garlic
3/4 cup pesto
1/3 cup light cream
2/3 cup chicken broth
3/4 cup frozen peas

2 boneless skinless chicken breasts, cut into small pieces

Boneless skinless chicken breasts are a great source of protein. There are many ways to cook them, such as grilled or baked. Cut the chicken into small pieces so they cook evenly. You can also use boneless skinless chicken breasts in a slow cooker!

1/2 cup flour

Flour is a common ingredient in many types of food. It’s used to thicken sauces, make roux (a paste made by mixing flour and fat), battering chicken, and much more.

3 Tbsp olive oil, divided

Olive oil is a healthy fat that’s been shown to help prevent heart disease, diabetes and even cancer.

The composition of olive oil makes it a great choice for your hair and skin too.

Olive oil contains vitamin E, which helps keep your skin smooth and youthful looking by preventing dryness and irritation. It also helps to moisturize the hair follicles, which prevents dryness from happening in the first place.

Salt and pepper

The first step is to add salt and pepper. Salt is a must-have in any recipe, so throw on as much as you’d like! If you’re not sure how much to add, start with 1/2 teaspoon of salt and go from there.

Salt goes into the pot first because it dissolves more easily than pepper (which can sometimes clump).

1 pound penne rigate or campanelle pasta (or any other short pasta)

You’ll need 1 pound penne rigate or campanelle pasta (or any other short pasta).
You can make this with any type of chicken you like, but I love using boneless, skinless thighs here because they have more fat and flavor than breasts do. If you prefer white meat, simply use chicken breasts instead.
If possible, use a freshly grated Parmigiano-Reggiano cheese for this recipe—it will make all the difference!

1 Tbsp unsalted butter

When making sauces and pastas, butter is the only acceptable type of fat. Unsalted butter will prevent you from over-seasoning your dish and lends a milder flavor profile to your food. It’s also better for baking because it has less water content than regular salted butter, resulting in flakier cookies.

2 tsp minced garlic

To mince garlic, use a garlic press. Or you can use a knife to chop it up if you don’t have one. Otherwise, just stick with the knife!

3/4 cup pesto (homemade or jarred is fine)

Homemade pesto is always best, but if you’re short on time, feel free to use jarred pesto. Make sure it’s refrigerated after opening.

1/3 cup light cream or half-and-half

1/3 cup light cream or half-and-half
you can substitute whole milk or cream for the light cream
if you prefer, you can use heavy cream instead of light cream

2/3 cup chicken broth

Next, add 2/3 cup chicken broth. Chicken broth is a great way to add flavor without adding fat; it also provides some protein and other nutrients to this low-fat meal. If you prefer not to use the chicken broth, you can substitute water instead.

You’ll need 1 pound of pasta for this recipe, so feel free to scale down or up based on how many people you’re feeding and how much pasta they like!

3/4 cup frozen peas, thawed

Frozen peas are a good substitute for fresh peas. To thaw, place in a microwave-safe bowl and microwave on high for 30 seconds. If you can’t find frozen peas, you can use fresh peas and add them after the pasta has been drained. You can also use fresh spinach or broccoli instead of frozen peas!