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Garlic Pesto Chicken with Tomato Cream Penne


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Rate this recipe 4.5/5 (25 Votes)


  • Sauce:
  • 1/2 bottle of lawrys Herb and Garlic Marinade
  • 2 large spoonfuls of Pesto
  • 2 boneless chicken breasts.
  • 8 ounces of your choice of pasta (I used whole wheat penne)
  • 2 tablespoons of olive oil
  • 3 cloves of garlic
  • 2 spoonfuls of pesto
  • 1/2 cup of chicken broth
  • 8 ounces of tomato sauce
  • 1 cup of half and half


Adapted from


Step 1

Cut chicken into one inch strips. Using same knife make slits into chicken. Pour lawrys marinade and pesto over chicken. Marinate over night (I did mine Sunday morning and cooked mine Monday evening so it marinated a while!!)

Boil water and start on noodles.

Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate/cook down)

Heat olive oil, cook garlic. Add pesto. Simmer in chicken broth until half has cooked down. Add tomato sauce. Then add milk. Simmer for 5 minutes. Toss pasta in. Add flour if it needs to be thickened. Place chicken on top.

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