Tag Archives: Cream

Chicken in Pesto Cream Sauce over Broccolini

I wanted a simple cream based pasta dish; however, I didn’t want it to be too creamy (the wife doesn’t care for a thick cream sauce) so there is the one I came up with.


1/2 lb of sliced chicken breast

3/4 cup of heavy whipping cream

1/2 cup chicken stock

1/2 tsp salt, cracked pepper, basil

2 minced cloves of garlic

8 oz cooked farfalle

A bunch of Broccolini

Let us get started

1 – In a large pan, over a medium heat, add your chicken stock and minced garlic. Bring to a slow simmer.

2 – Add chicken, salt, pepper and cook for roughly 6 to 8 minutes. Stir frequently.

3 – While the chicken in cooking, in a separate pan, add a half cup of water and your broccolini and cover. Steam until the broccolini is bright green. Remove from heat and drain.

4 – After the chicken reached the 6 yo 8 minute mark, add your heavy whipping cream and basil.  Raise heat to medium high, stir.  At this point we want the sauce to thicken slightly. When it is at your desired thickness you are done.

There you go.  Plate over your broccolini, add a bit of Parmesan cheese and you are good to go.

Pasta with Pesto Cream and Asparagus

After my Chicken Pesto dish I had a plenty of pesto left over for future use. I had absolutely no desire to let it go to waste, so I decided to get creative – Pasta with Pesto Cream and Asparagus.  It’s quite important to note that I’ve never – ever – made a cream sauce before and I decided to wing it.  

So here goes.

Ingredients Needed

  • ½ Cup Grated Parmesan Cheese
  • 1 pint heavy cream
  • 2 tbsp Butter
  • 1 tsp corn starch
  • 4 tbsp Pesto Sauce
  • 1 Box Fusilli (well, whatever pasta you so desire)
  • 1 Bunch Asparagus, cut

1)Begin Fusilli when you start your cream sauce

2)Heat the heavy cream until it starts to simmer, add butter and mix until it melts

3)Mix in corn starch, simmer for 2 minutes

4)Mix in the pesto sauce and and grated Parmesan cheese, simmer until for 5 minutes.  Remove from heat.


5)Drain pasta, place into large skillet and add pesto cream sauce and asparagus.  Heat over low flame until the asparagus is crisp


I was very, very surprised at how well this turned out.  I had expected this to turn out like a really, really bad science experiment, but no! Depending on your taste, you may wish to hold off on the asparagus as it has the ability (especially on how fresh it is) to add a slight bitterness to the dish.  


It is interesting to note they sauce is very, very lite in the end.  The pesto is not overwhelming, actually it is quite subtile.  A great adddition to the dish would be some chopped chicken and pine nuts or sliced almonds.

If you have another cream sauce recipe that you would like to suggest, please do.  I’m more than willing to try others.

I hope you enjoy!