recipe #1: creamy chicken pesto pasta

Learn how to make Angie's creamy chicken pesto pasta right here.

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Now that you have your readers' attention, let them know right from the start that the recipe has been tried and tested. Share a quote from one of your happy readers who have tried the recipe out for themselves. You can always add in the quote later once you receive comments from readers, like this:

The best pasta I've had in years. Thank you! – Mia Kingston

All of the above is indeed AI. I'm just gonna get straight to the point. No waffling here.

Creamy Chicken Pesto Pasta

Section 1: List Your Ingredients

Recipe makes 4 servings

• 400g chicken breasts (diced)

• 320g linguine (I use fusilli)

• 300ml double cream

• 4 tbsp green pesto

• 2 big handfuls of baby spinach (haven't measured, but use 50-100g depending on how much you want)

• Olive oil

• Salt

• Pepper

• Mixed herbs

  
  

  Optional:

• chilli flakes, chilli oil, grated ginger, garlic / garlic powder, basil

Section 2: Add Numbered Directions

Directions should always be short and to the point.

1. Dice the chicken breasts if they aren't already. Season the chicken in olive oil, salt, pepper, mixed herbs, chilli flakes, chilli oil, ginger, and garlic. Measure with your heart, mwah!

2. Cook pasta in a pot of salted boiling water to your desired doneness. While pasta is cooking, proceed with the recipe then add drained pasta to the sauce in step 6. Save the pasta water!

3. Heat a large, deep skillet over medium heat with 2 tbsp olive oil. When oil is hot, add chicken in a single layer and saute until fully cooked through (3 min per side). Remove from pan and rest 5 minutes, then shred the chicken using 2 forks.

   Suggestion: gather half of the chicken juices in the pan and pour over the chicken.  

4. In the remaining chicken juice - on a lower heat - add garlic and stir until lightly browned.

5. Add olive oil if you need it, and then double cream, bring to a simmer and cook 3 minutes, stirring occasionally. Use pasta water to get all double cream out of the carton. Stir in 4 tbsp pesto then add chicken breasts and cook 2 minutes. Season sauce with salt, pepper and mixed herbs. 

6. Add cooked pasta, stirring to coat noodles in sauce. Add 100ml pasta water and 1 tbsp pesto if you want. Remove from heat. 

7. Add baby spinach into the pan, and stir. Serve immediately, with grated cheese and hot sauce. (Because hot sauce goes on everything) 

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Signing off,

burnt toast, sweet tea;