I’ll never get tired of a GOOD 30 minute dinner! HOW TO MAKE CREAMY PESTO CHICKEN PASTA I got my water for the pasta going first and salted it. FYI - I’ll save one cup of pasta water before draining when it’s done. If you’re adding raw broccoli, throw it in to steam with your pasta. I used steamable frozen broccoli to save time and just throw it in the microwave. While that was going, I chopped up an onion and seasoned thin-sliced chicken breasts. I like thin cuts because they cook so much faster and require less prep. Seasoning: I used 1 tablespoon garlic and herb seasoning, 1 teaspoon paprika, 1 teaspoon hot Italian seasoning, plus salt and pepper. Massage it well so the chicken is fully coated. I seared the chicken in 1–2 tablespoons of oil from sun-dried tomatoes. Since the chicken was thin, it only took a couple minutes per side. Once it was done, I set it aside to rest. In the same pan, I sautéed the onion, then added minced garlic and 2 tablespoons of butter. After that melted, I poured in 2 cups of heavy whipping cream. Then I added about 1/4 cup Parmesan and two handfuls of shredded mozzarella - you can add as much or as little cheese as you like. Seasoned again with 1/2 tablespoon Italian seasoning and black pepper. Chop your chicken, then add back in the pasta, chicken, and broccoli. Pour in pasta water 1/2 cup at a time. Gave it a good stir, adjust the seasoning to taste, if needed, and that’s it! YOUR SHOPPING LIST THIN-sliced chicken breast so you save time on prep and cooking Pasta of choice - I think this is called malfaldine pasta broccoli (steamable or fresh) sun-dried tomatoes (for the oil) white onion minced garlic, at least 2 tbsp heavy whipping cream Cheese: Parmesan & shredded mozzarella seasonings: Garlic & herb seasoning, paprika, Italian seasoning, red pepper flakes, salt, pepper butter #easydinnerideas #kidfriendlyrecipe #30minutemeals #weeknightdinner