About this recipe: This is a quick and easy dish of chicken and pasta tossed in a creamy pesto and Parmesan cheese sauce. If you are trying to reduce calories, you could substitute chicken stock for half of the cream.
A delicious pasta dish, but I could only eat a small amount because the cream makes it a bit sickly. - 08 Jan 2017
Absolutely delicious!! Would serve this up for any occasion. - 04 Nov 2016
Very very good! Fast and easy too! First off, I NEVER use chicken breasts because I feel they are too dry, and lack flavor. I ALWAYS substitute boneless skinless chicken thighs in all recipes that call for chicken. I trim off most excess fat from the thighs. I used fat free half and half for the heavy cream and then just thickened the sauce with a LITTLE cornstarch. Also, I prepared extra sauce to pour over the pasta when served. I think the sauce is best made THE NIGHT BEFORE so the flavors can blend through(it's also easier that way if you're potlucking at work as we often do). Keep the sauce and pasta separate until serving or the pasta soaks up too much of the sauce. I agree with many about bumping up the Pesto. I make my own Pesto so it packs plenty of flavor punch. Fast, easy and not fussy to make. A hit with the crowd. - 29 Apr 2005 (Review from Allrecipes US | Canada)