Chicken Pesto Pasta

Ingredients

8 oz Penne noodles

3 Tbs Butter

3 Garlic Cloves, minced

2 Tbs Flour

1 Cup Chicken Broth

1 Cup Heavy Whipping Cream

1/2 tsp Salt

1/4 tsp Pepper

1/2 Cup Basil Pesto

1/2 Cup Grated Parmesan

1 Cup Mozzarella

Italian Seasoning

Garlic Salt

Pepper (to taste)

Directions

Cook noodles as directed: al-dente. Drain and toss with olive oil

Butterfly chicken and coat each side with olive oil, garlic salt, and italian seasoning (to taste)

Cook chicken in non-stick pan. Remove and let rest on cutting board

Melt butter in same pan, add garlic and sauté until fragrant

Add flour and cook for one minute

Add Chicken Broth and Heavy Cream slowly, whisking constantly

Add cheese and fully melt

Add pesto and stir to combine

Let sauce simmer and thicken, about 5-10 minutes. Season to taste with salt and pepper

Slice chicken width-wise and add to pan

Add noodles and heat through

Remove pasta from heat and allow to rest up to 5 minutes before serving