Ingredients
Units
Scale
- 1.5lbs Boneless and Skinless Chicken Breast
- 1/2lb Uncooked Noodles, I like Callentani or Elbow MacaroniNoodles
- 2oz Salted Butter
- 1/4 cup All-Purpose Flour
- Salt & Pepper to taste, I start with 1/2 teaspoon of each
- 12oz Milk (whole milk will create a richer sauce)
- 1 1/2 cups Cheese (Sharp Cheddar, Fontina, Gruyere)
- 2oz Basil Pesto
- 2oz Greek Yogurt
Instructions
- Place a large skillet over medium heat, season raw chicken breasts with salt and pepper. Add a little cooking oil to the pan and add the chicken. Cook chicken breasts over medium heat, flip after 4 minutes, depending on how thick your chicken breasts are the remaining cooking time could take 8 minutes - 15 minutes. For this reason, I suggest using a digital instant-read thermometer to test the chicken has reached an internal temperature of 165F. Once the chicken is cooked place it on a plate and cover with foil to rest.
- Cook the noodles according to box instructions, set them aside.
- In the chicken pan add butter and flour and whisk for two minutes until both are fully combined. Mix in salt, pepper, and milk once combined let simmer for two minutes whisking frequently until the sauce thickens.
- Whisk in cheese until fully melted then add pesto and greek yogurt. Chop chicken into bite-size pieces and add to the sauce then and pasta, let cook for two minutes. Serve immediately, sprinkle with parmesan cheese, if desired.
Equipment
Buy Now → - Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: pasta
- Method: cooking
- Cuisine: Italian/ American
