Creamy Lemon Pesto Chicken Pasta Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
• Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
• With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
• Pour sauce over spaghetti and toss to coat.

Steps:

• Combine lemon pepper marinade and dried basil. Pour over chicken and marinate in the refrigerator for at least 30 minutes. (I usually marinate the chicken overnight) Grill chicken for 12-15 minutes, or until done (165 degrees). While the chicken is grilling, cook pasta according to package directions; drain. Set pasta aside and keep warm. Meanwhile, prepare the pesto sauce. Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and lemon zest. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes. Add pesto and mix well. To serve, slice chicken into strips. Toss cooked pasta in the pesto, top with chicken and garnish with tomatoes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish or 9x13-inch pan.
• Slice or cube chicken and season lightly with 1/2 teaspoon salt and 1/8 teaspoon pepper.
• Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, for 6 minutes. Drain, cover, and set aside.
• Heat butter and olive oil in a large pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes. Add wine and cook, 1 to 2 minutes. Add garlic and lemon juice and cook, 1 to 2 minutes. Don't allow garlic to brown.
• Reduce heat to medium-low and add cream cheese, stirring until melted and blended. Add flour to sour cream, mix well, and stir into the pan. Add chicken stock, parsley, thyme, red pepper, salt, and pepper. Bring to a simmer until slightly thickened. Add more stock if sauce is too thick. Remove from heat.
• Add 1/2 cup Parmesan and lemon zest, stir well. Taste and adjust seasoning. Add partially cooked farfalle and blend well. Pour into the prepared baking or casserole pan and sprinkle with remaining Parmesan cheese.
• Bake, covered, in the preheated oven for 15 minutes. Uncover and continue to bake until lightly browned, 7 to 10 minutes more.

Steps:

• Combine butter and flour; whisk until smooth. Add lemon zest, milk and garlic to butter mixture; whisk well. Microwave, covered, on HIGH 3-4 minutes or until thickened, stirring every 60 seconds. Add pesto; mix well.
• Season chicken with rub. Grill chicken for 12-15 minutes, or until done (165 degrees).
• Meanwhile, cook pasta according to package directions; drain. Set pasta aside and keep warm.
• Seed and dice tomatoes. Serve chicken and sauce over pasta; garnish with tomatoes and basil.