Creamy Pesto Pasta

We used to love going to Maggiano's in Boston and every time we went Alex ordered a chicken pesto pasta. What he liked about this dish was the fact that the pesto sauce was cream based so the pasta was saucier and smoother. I tried to recreate the dish and came up with this recipe. It was a real winner. The pasta was delicious! If you like pesto and like it to be a little "meatier" then this recipe is for you.

Pesto Pasta

8 oz pasta
1 chicken breast
Salt
Pepper
Goya Adobo all purpose seasoning
2 Tbsp olive oil
2 Tbsp butter
1 tsp minced garlic
2 Tbsp flour
1 1/2 cup heavy cream
3 heaping Tbsp pre-made pesto

Cook pasta until al dente.

Meanwhile, chop chicken into small chunks. Season with salt, pepper, and Adobo. In a skillet melt 1 Tbsp butter and olive oil. Add garlic and cook for about a minute, then add chicken and cook until juices run clear. Set aside.

In saucepan, melt 1 Tbsp butter. Add flour and whisk until combined. Add heavy cream and bring to a boil (if cream doesn't thicken add a little more flour). Add pesto and season with salt.

Combine the chicken, pesto sauce, and pasta. Serve and enjoy!