Creamy Pesto Chicken Pasta with Bacon & Veggies

This Creamy Pesto Chicken Pasta with Bacon & Veggies is the perfect hearty and delicious dinner recipe! The flavors come together perfectly in this easy weeknight meal.

Course Dinner

Cuisine American

Keyword chicken pasta, chicken pasta recipe, creamy pesto, creamy pesto pasta, pasta with bacon, pesto chicken pasta, pesto chicken pasta recipe, pesto pasta, pesto pasta recipe

Prep Time 30

Cook Time 40

Total Time 1 10

Servings servings

Calories 659kcal

Author Jenny

Equipment

Stove
Oven

Ingredients

2 tbsp extra virgin olive oil
2 large chicken breasts lightly seasoned with salt & pepper
1 lb mini bowtie pasta
2 tbsp extra virgin olive oil
1 medium onion finely chopped
3/4 cup red bell peppers finely chopped
2 cups sliced mushrooms
2 tbsp minced garlic
4 cups broccoli florets
15 oz large butter beans or other white bean 1 can
15 oz reduced sodium chicken broth 1 can
1 cup heavy whipping cream
1/2 cup prepared basil pesto
1/2 cup grated parmesan cheese
1 cup cooked bacon crumbles

Instructions

Heat oil in a medium cast iron skillet over medium heat. Place lightly seasoned chicken breast into hot skillet and cook for about 4 minutes per side, until lightly golden brown.
Transfer skillet to a preheated 350 degree oven and continue baking for 20-25 minutes until chicken is cooked through. Let chicken rest for a good 15 minutes.
Cook pasta according to package directions, drain, run under cold water and set aside.
Place oil into a large dutch oven or pot over medium heat. Saute onion, bell pepper, mushrooms, garlic and broccoli for 10 minutes.
Stir in beans, chicken broth, cream, pesto and Parmesan cheese. Stir until well combined and reduce heat to low. Stir in pasta, bacon crumbles and chicken. Simmer until ready to serve.

Notes

Stir pasta every 5 minutes if not serving right away. It thickens quick and needs stirred. Add additional broth, cream or milk to loosen sauce.

Nutrition