This is a delicious chicken pasta. If you want to lighten it up a bit, substitute chicken stock for half the cream.
Very very good! Fast and easy too! First off, I NEVER use chicken breasts because I feel they are too dry, and lack flavor. I ALWAYS substitute boneless skinless chicken thighs in all recipes that call for chicken. I trim off most excess fat from the thighs. I used fat free half and half for the heavy cream and then just thickened the sauce with a LITTLE cornstarch. Also, I prepared extra sauce to pour over the pasta when served. I think the sauce is best made THE NIGHT BEFORE so the flavors can blend through(it's also easier that way if you're potlucking at work as we often do). Keep the sauce and pasta separate until serving or the pasta soaks up too much of the sauce. I agree with many about bumping up the Pesto. I make my own Pesto so it packs plenty of flavor punch. Fast, easy and not fussy to make. A hit with the crowd. - 29 Apr 2005 (Review from Allrecipes USA and Canada)
The best pasta dish I have ever had! I love pesto so I added a couple extra tablespoons of that and I used 1 cup of half and half and 1/4 cup chicken stock to cut some calories. - 15 Apr 2004 (Review from Allrecipes USA and Canada)
I absolutely loved this recipe. It turned out perfect. I did not make any changes. - 01 Dec 2004 (Review from Allrecipes USA and Canada)