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.
20 mins
Instructions
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Place the chicken pieces in a bowl, season with Italian seasoning, salt, and black pepper, and toss to coat evenly.
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Bring a pot of salted water to a boil. Cook the pasta until al dente (about 8–9 minutes). Reserve 240 ml of the cooking water before draining.
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Heat Emborg Salted Butter in a large non-stick skillet over medium heat. Add the chicken and cook for 7–8 minutes, turning occasionally, until golden and cooked through.
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Reduce the heat to low and stir in the pasta, Emborg Cooking Cream, a third of the Emborg Shredded Monterey Jack Cheese, and sun-dried tomatoes. Mix well. If the mixture seems dry, add a little of the reserved cooking water until creamy and glossy.
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Remove from the heat, stir in the basil pesto, and mix until well coated.
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Garnish with the remaining cheese, red pepper flakes, and fresh basil. Serve and enjoy.
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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