I don’t want to disappoint pesto lovers
How a family favorite inspired a Tavva menu item
A note from Val: Creating a creamy pesto sauce the right way
Years ago, one of my sisters-in-law gave me a recipe for a Chicken Pesto Pasta that quickly became one of my family’s favorites.
It was made with bowtie pasta, peas, spinach, chicken, and a sauce that combined pesto and ranch. It might sound a little unusual, but it was surprisingly delicious and became one of those recipes I found myself making again and again.
Even today, it’s still a family favorite.
Because of that, I always knew some kind of pesto pasta would end up on the Tavva menu.
The question wasn’t whether we’d serve pesto. The question was what kind of pesto dish would fit Tavva best.
Classic Italian pesto is made with basil, olive oil, pine nuts, and cheese. I wanted to stay true to those flavors while creating something that felt right at home alongside the rest of our menu.
Instead of serving a more traditional pesto pasta, I decided to create a creamy pesto sauce using classic Italian ingredients and a touch of cream. The result is a sauce that stays true to those familiar pesto flavors while adding a smooth, creamy texture.
I paired it with grilled herb chicken, bucatini pasta, toasted pine nuts, fresh basil chiffonade, and grated parmesan.
The toasted pine nuts add a subtle crunch and extra nutty flavor that works perfectly with the pesto, while the basil and parmesan bring even more freshness to the dish.
The end result is everything I hoped it would be: comforting, flavorful, and packed with the classic pesto flavors that people love.
If you’re a pesto fan, I have a feeling this pasta is going to become one of your favorites too.
I can’t wait for you to try it!
Pesto Chicken Pasta Description
Bucatini pasta tossed in a creamy pesto sauce with herb-grilled chicken, toasted pine nuts, freshly grated parmesan, and basil chiffonade. A creamy twist on a classic Italian favorite that’s packed with fresh basil flavor. Served with a side of homemade focaccia.