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Ingredients
Instructions

Cheesy Chicken Pesto Pasta

Dinner
Pasta
Easy Recipes
Italian
Chicken

A comforting Italian-inspired pasta dish with tender chicken, creamy sauce, vibrant basil pesto, and Emborg Shredded Monterey Jack Cheese. Perfect for a cozy dinner date or a quick weeknight indulgence.

20 mins

4 persons

Ingredients

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    Instructions

    • Bring a pot of salted water to a boil. Cook the pasta until al dente (about 8–9 minutes). Reserve some of the pasta cooking water and drain the pasta. Set aside.

    • Then, in a large non-stick skillet over medium heat, add the Emborg Unsalted Butter and let it melt. Add the chicken and cook for 4-5 minutes, turning occasionally, until golden and cooked through.Season with salt and pepper then remove from the pan to set aside.

    • Reduce the heat to low and add the basil pesto paste. Add in the Emborg Cooking Cream to the basil pesto paste and combine well. Stir and then add in the cooked pasta. If the mixture seems dry, add a little of the reserved pasta cooking water until creamy and glossy.

    • Lastly, plate the pasta then top with Emborg Shredded Monteray Jack cheese. Garnish the dish with the handpicked basil leaves and sprinkle over the top of the pasta.

    • Ready to serve and enjoy while hot.

    For extra depth of flavour, toast the sun-dried tomatoes briefly in the skillet before adding the cream and pasta. This brings out their natural sweetness and balances the pesto’s richness.

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    emborg
    20 mins
    4 persons

    Cheesy Chicken Pesto Pasta

    A comforting Italian-inspired pasta dish with tender chicken, creamy sauce, vibrant basil pesto, and Emborg Shredded Monterey Jack Cheese. Perfect for a cozy dinner date or a quick weeknight indulgence.
    Cheesy Chicken Pesto Pasta - Emborg Philippines


    4 persons

    Ingredients

      Add to shopping list

      Instructions

      • 1. Bring a pot of salted water to a boil. Cook the pasta until al dente (about 8–9 minutes). Reserve some of the pasta cooking water and drain the pasta. Set aside.

      • 2. Then, in a large non-stick skillet over medium heat, add the Emborg Unsalted Butter and let it melt. Add the chicken and cook for 4-5 minutes, turning occasionally, until golden and cooked through.Season with salt and pepper then remove from the pan to set aside.

      • 3. Reduce the heat to low and add the basil pesto paste. Add in the Emborg Cooking Cream to the basil pesto paste and combine well. Stir and then add in the cooked pasta. If the mixture seems dry, add a little of the reserved pasta cooking water until creamy and glossy.

      • 4. Lastly, plate the pasta then top with Emborg Shredded Monteray Jack cheese. Garnish the dish with the handpicked basil leaves and sprinkle over the top of the pasta.

      • 5. Ready to serve and enjoy while hot.