Creamy Pesto Pasta with Grilled Chicken & Caramelized Onion: The Best Ever!

This creamy pesto pasta with chicken will knock your socks off with so much flavor. It’s savory good and I believe the caramelized onion makes the dish. Please try it and leave me a comment. I’m betting you love it. I ate this dish at the restaurant at the Marriot Bonvoy in Vancouver BC. It was called the H Restaurant. It was so good I had to make it for you. They served it with scallops but I used chicken as scallops are so expensive right now.
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⏰ Timestamps:
00:00 Intro
00:33 Chef Joke
01:18 Caramelizing the onion
02:05 Butterflying the chicken breast
03:26 Cooking the chicken breast
04:48 Making the homemade creamy basil sauce.
07:58 Heating pesto on stove
09:04 Plating up
09:30 Taste test

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Creamy Pesto Pasta With Chicken
Ingredients:
2 chicken breast, pasture raised if possible, pounded or butterflied to ½ inch thick
Garlic powder
Salt
Poultry seasoning
1 large yellow onion, cut in half and sliced
1 bunch of organic spinach leaves
Olive oil
8 oz. of pasta, can be gluten free, or regular, my favorite is gluten free penne pasta

Creamy Basil Sauce
2 cups or 60 g. Fresh basil leaves, rinsed and dried
⅓ cup raw pine nuts
2 tsp. Lemon juice
¾ cup frozen sweet peas
½ cup heavy whipping cream, organic
⅓ cup grated parmesan cheese, fresh preferred, can use pecorino romano
1- 2 large cloves garlic, chopped
¼ – ½ cup of extra virgin olive oil

Directions:
Start with cooking the onions as they take the longest. I suggest making them ahead of time. Place the sliced onions in a large frying pan with olive oil, say 1 Tbsp, over medium heat. As they start cooking you should stir them frequently and turn the heat to low. You will cook these low and slow stirring frequently for 45 minutes.

After 45 minutes, add the spinach and cook until the spinach wilts, about 3 to 4 minutes. Set aside and keep warm.

Season the butterflied chicken with salt, garlic powder and poultry seasoning on both sides.
In the same pan, add 1 tsp of olive oil over medium high heat and once the oil is hot, add the chicken. Cook for about 4 or 5 minutes per side or until the internal temperature reaches 160 – 165 degrees F. Place the chicken on a clean plate and keep warm.

Bring a pot of salted water to a boil and add the pasta. Cook to package directions.

In the meantime, prepare the creamy basil sauce. Place the basil in a food processor and add the pine nuts and garlic. Pulse until broken down. Continue adding the cheese, lemon juice, salt and begin processing. Drizzle the olive oil while processing and stop when needed to scrape down the sides. Blend until smooth.

Place the pesto sauce into the frying pan over medium heat and stir in the heavy cream. Once hot, add the sweet peas and stir until hot.
Drain the pasta and reserve ½ cup of the water if using regular pasta. Place the pasta into the pan of basil sauce and toss. Add a little bit of the pasta water if you need to thin the sauce a little.

Slice the chicken breast into bite-size pieces and plate by placing the pasta first, then add some of the caramelized onion and then with the sliced chicken on top. Garnish with more fresh parmesan cheese. Enjoy!

Thanks for watching and sharing!
Rockin Robin
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