Spirelli with Chicken Pesto
Najat
Photo by Najat
What makes this dish so good? First, we use tender chicken thighs instead of dry old chicken breast—trust me, it’s a game changer. Then we cook everything in one pan, including the pasta (less mess, yay!), and finish it off with rich cream and fresh green pesto. That combo makes the sauce unbelievably smooth and flavorful.
You don’t need any complicated ingredients—just pantry staples like garlic powder, onion powder, and a touch of cayenne for a subtle kick. And if you want to sneak in some veggies, this recipe plays nice with spinach, courgette, or cherry tomatoes.
All in all, it’s a creamy pasta dish that comes together in one pan, with loads of flavor and very little fuss. Let’s get cooking!
Ingrediënten
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Tips
Make sure the onion is finely chopped and the chicken thighs are diced before you start cooking. That way you can work smoothly without stress.
Use chicken thighs instead of chicken breast. Thighs are more tender and juicy, and stay soft even after longer cooking—perfect for creamy pasta dishes.
Stir regularly while cooking the pasta.
Want an even richer sauce? Add a small knob of butter or a bit more cream at the end.
Want to add veggies? Feel free to toss in some spinach, zucchini, bell pepper, or cherry tomatoes. Add them just before you pour in the cream and pesto.
This dish keeps well in the fridge for 2 days. When reheating, add a splash of water or cream to bring back the creaminess.
Season with salt and pepper to taste.
Stappenplan
Heat the butter and olive oil in a large pan over medium heat. Add the chopped onion and sauté for 4-5 minutes.
Add the diced chicken thighs, garlic powder, cayenne powder, onion powder, black pepper, Italian seasoning, and crumbled chicken stock cube. Cook for 5-6 minutes. Then add the pasta and boiling water. Stir well and cook for 7-10 minutes.
Pour in the heavy cream and add the green pesto and salt. Mix well and let simmer gently for 5 minutes, or until the sauce thickens. Cover and let the pasta rest for 15 minutes so the flavors can develop.
Serve the pasta on plates and optionally garnish with grated Parmesan cheese, if you like.
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