Go Back
–+ servings
Print Recipe

Grilled Chicken Pesto Pasta

Prep Time30 minutes
Servings: 6

Ingredients

  • 5-6 boneless skinless chicken breasts
  • salt and pepper to taste
  • 1 lb prepared pasta linguine or spaghetti or penne

For the Sauce

  • 2 tbsp butter
  • 3 tbsp flour
  • 2½-3 cups whole milk
  • ½ cup pesto homemade or store bought
  • ⅓ cup grated Parmesan cheese
  • ½ teas salt
  • ½ teas fresh cracked pepper

Instructions

  • Salt and pepper the chicken breasts
  • Grill on medium heat until cooked through and grill marks on both sides
  • Meanwhile prepare the basil sauce
  • In deep skillet melt the butter and add the flour, whisking for 1-2 minutes
  • When bubbly, slowly whisk in the whole milk, about ½ cup at a time. Don't let it boil but let it get thick before adding the next ½ cup
  • Keep adding the milk until it is all incorporated. Cook on medium heat, whisking frequently, for another 5-10 minutes so it can thicken up. Do not let it boil
  • Whisk in the Parmesan cheese, pesto and salt and pepper. Let it cook for another 5 minutes or so.
  • Add the drained, al dente pasta to the pesto sauce and toss together.
  • When the chicken is done, cut into strips and put on top of the pasta
  • Serve with extra pesto if desired.