Ingredients

• 1 , 16 ounce
• 4 tablespoons extra-virgin olive oil , divided
• 4 cloves garlic , thinly sliced
• 1 tablespoon dried basil
• 0.5 teaspoons red pepper flakes
• 0.5 teaspoons ground black pepper
• 2 pounds chicken breast , cut into strips
• 1 stick butter
• 1 , 8 ounce
• 2 cups milk , or more as needed
• 2 cups heavy cream
• 3 cups shaved Parmigiano-Reggiano cheese
• 3 tablespoons pesto
• 3 tablespoons sun-dried tomatoes packed in oil , drained and chopped
• 8 ounces uncooked medium shrimp , peeled and deveined

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; add 2 tablespoons olive oil. Stir in trottole and return to a boil. Cook trotolle uncovered, stirring occastionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer trotolle to a bowl; set pot aside.
2. 2 Heat remaining 2 tablespoons olive oil in a large skillet; add garlic, basil, red pepper flakes, and black pepper. Add chicken; cook and stir until browned, about 10 minutes.
3. 3 Melt butter over medium heat in the pasta pot. Add cream cheese; stir until creamy, about 1 minute. Add 2 cups milk and heavy cream, stirring until warm, about 5 minutes. Stir in Parmigiano-Reggiano cheese; continue stirring, adding more milk to thin sauce, if needed. Stir in pesto and sun-dried tomatoes.
4. 4 Stir chicken and trotolle into sauce. Add shrimp; cook and stir until shrimp turn pink, 6 to 8 minutes more.

Nutrition per serving