🇮🇹 Italian Perfection: Roulade Chicken & Pesto Cream Pasta 🍝

Here’s a simple and delicious recipe for Creamy Penne Pesto with Roulade Chicken 👨‍🍳💚

📝 Ingredients

For Roulade Chicken:

2 chicken breasts (boneless, skinless)

Salt and pepper (to taste)

1 tsp garlic paste or minced garlic

1 tbsp olive oil or butter

½ cup spinach (blanched)

2 tbsp cheese (mozzarella or cream cheese)

1 tsp Italian herbs or oregano

Toothpicks or kitchen thread (for rolling)

For Creamy Penne Pesto Sauce:

200 g penne pasta

1 tbsp butter + 1 tbsp olive oil

2 tbsp pesto sauce (basil or homemade)

1 cup fresh cream or heavy cream

2 tbsp grated parmesan cheese

1 tsp garlic (chopped or paste)

Salt and pepper (to taste)

A handful of cherry tomatoes (optional)

👨‍🍳 Cooking Process

1. Prepare the Roulade Chicken

Flatten chicken breasts gently using a meat mallet.

Season both sides with salt, pepper, and a bit of garlic.

Spread spinach and cheese mixture on the chicken.

Roll tightly and secure with toothpicks or thread.

Heat olive oil/butter in a pan and sear the roulade on all sides until golden.

Transfer to the oven (180°C for 15–20 mins) or cook covered on low flame until done.

Slice into medallions when cooked.

2. Cook the Penne Pasta

Boil penne in salted water until al dente.

Drain and toss with a bit of olive oil to prevent sticking.

3. Make the Creamy Pesto Sauce

In a pan, melt butter and add garlic.

Stir in pesto sauce and cook for 1–2 minutes.

Add cream and parmesan; mix until smooth and creamy.

Season with salt and pepper.

Toss the cooked penne into the sauce and coat evenly.

4. Plating

Place a swirl of creamy pesto penne on the plate.

Arrange sliced roulade chicken on top or beside the pasta.

Garnish with fresh basil, parmesan, or olive oil drizzle.

🍽️ Serving Tip

Serve hot with garlic bread and a sprinkle of chili flakes or crushed pepper for a beautiful flavor balance.

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