Name: Lit Pizzas PESTO POLLO Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb dry pasta (penne or rigatoni); 1 lb boneless skinless chicken breasts; 2 tbs olive oil (for chicken and vegetables); 1 tsp salt (for seasoning); 1 tsp black pepper (freshly ground); 1 tsp Italian seasoning; 3 tbs unsalted butter; 3 tbs all-purpose flour; 2 cups whole milk; 1 cup half-and-half or heavy cream; 1 cup ricotta cheese; 1 cup grated Parmesan cheese; 3 cloves garlic (minced); 1 tsp salt (for sauce); 0 to taste black pepper (to taste); 1 pinch ground nutmeg (optional); 1 cup roasted red peppers (jarred, drained, sliced); 1 cup marinated artichoke hearts (quartered, jarred or canned); 8 oz mushrooms (cremini or button, sliced); 2 cups baby spinach (optional, wilted into sauce); 1 cup basil pesto (store-bought or homemade); 1 each lemon (zest and juice); 0 to taste red pepper flakes (optional); 0.25 cup extra Parmesan for serving; 8 leaves fresh basil leaves (for garnish)

Method

Pasta & Protein

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions (usually 9–12 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Prepare and roast chicken

Preheat oven to 425°F (220°C). Pat chicken breasts dry and rub with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper and the Italian seasoning. Place on a baking sheet. Roast 15–20 minutes until internal temperature reaches 165°F (74°C). Remove, let rest 5 minutes, then slice or chop into bite-sized pieces.

Vegetables & Add-ins

While chicken roasts, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced mushrooms and sauté until browned and their liquid mostly evaporates, about 5–7 minutes. Season with a pinch of salt and pepper. Add drained artichoke hearts and roasted red peppers and cook 2 minutes to warm through. If using baby spinach, add it now and cook until wilted. Transfer vegetables to a bowl and set aside.

White Sauce & Cheeses

Make a béchamel base

In the same skillet (wipe if necessary) melt the butter over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Sprinkle the flour over the butter-garlic mixture and whisk constantly for 1–2 minutes to make a roux.

Slowly whisk in the milk and half-and-half/cream, a little at a time, until smooth. Bring to a gentle simmer, whisking frequently, and cook until the sauce thickens enough to coat the back of a spoon, about 4–6 minutes.

Stir in the ricotta and 3/4 cup of the grated Parmesan until melted and smooth. Season the sauce with 1 teaspoon salt (adjust to taste), black pepper to taste and a pinch of nutmeg if using. If the sauce is too thick, loosen with up to 1/2 cup of the reserved pasta cooking water.

Pesto & Finishing

Remove the skillet from the heat and stir in the basil pesto (about 1 cup) and the lemon zest and juice. Taste and adjust seasoning; add red pepper flakes if you want heat. Add the cooked vegetables and the roasted chicken to the sauce and stir to combine.

Fold the drained pasta into the sauce, adding reserved pasta water a few tablespoons at a time if needed to reach a silky consistency and to help the sauce coat the pasta evenly. Heat gently over low heat for 1–2 minutes to marry flavors—do not boil.

Plate the pesto pollo and sprinkle remaining 1/4 cup Parmesan on top. Garnish with fresh basil leaves and an extra drizzle of olive oil if desired. Serve immediately.

Pesto Pollo Recipe