Chicken Pesto Pappardelle Recipe
Grilled chicken, pesto, spinach, and fresh tomatoes in a creamy sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pappardelle
Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Grill the Chicken
Preheat the grill to medium-high heat. Season the chicken breasts with salt and black pepper. Grill the chicken for about 6-7 minutes per side or until fully cooked. Remove from the grill and let rest for a few minutes, then slice into strips.
- 3
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add the fresh spinach and sauté until wilted, about 2-3 minutes. Stir in the cherry tomatoes and cook for another 2 minutes.
- 4
Combine Ingredients
Add the cooked pappardelle to the skillet, followed by the pesto sauce and heavy cream. Toss everything together until well combined and heated through. Adjust seasoning with salt and black pepper as needed.
- 5
Finish the Dish
Add the grilled chicken strips to the pasta and gently toss to combine. Remove from heat and sprinkle with grated Parmesan cheese before serving.