Chicken and Pesto Pasta

    30 minutes

    Great for a mid-week meal this chicken and pasta dish is great, it is simple, quick, easy and tastes great. Serve with your favourite red wine.

    15 people made this

    Serves: 4 

    • 400g pasta shapes e.g. penne or bows
    • 2 teaspoons olive oil
    • 2 chicken breasts
    • 7 meduim sized mushrooms
    • 3 spring onions
    • 1/2 teaspoon crushed garlic or garlic puree
    • 1 pinch salt and pepper, to taste
    • 3 tablespoons green pesto (red pesto also works)
    • 150ml thickened cream
    • grated cheese to garnish

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring a large saucepan of water to the boil with a pinch of salt then add the pasta.
    2. Heat the teaspoon of olive oil in a saucepan.
    3. Cut the chicken fillets into bite size pieces and add to the hot oil.
    4. In a frypan, heat the other teaspoon of olive oil.
    5. Slice up the mushrooms and spring onions then add to the frypan.
    6. When the chicken is cooked through, transfer the mushrooms and scallions to the saucepan.
    7. Add the garlic, salt and pepper.
    8. Check the pasta to see if it is cooked, it should take between 8 and 11 minutes depending on the texture you prefer.
    9. Add the pesto to the saucepan with the chicken and vegetables. Ensure the saucepan is not too hot as the pesto will start to spit.
    10. When the chicken and vegetables are covered by pesto, pour in the cream and leave to simmer for 2 minutes.
    11. Drain the pasta and add it to the sauce then stir well to ensure it is mixed through.
    12. Leave on a very low heat for about 2 minutes.
    13. Stir well again and serve with a sprinkle of cheese on top or a sprig of fresh parsley.

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    Reviews in English (3)


    Fantastic!!!! Made with my 7 year old daughter super quick super easy super TASTEY!!! An she's one of the pickeyest eaters i know! Only had one chicken breast so added prawns to bulk and added some great flavour, highly recommend!  -  04 Sep 2014


    This recipe was very easy to make, and very satisfying. Inext time though I will saute the mushroms and spring onions in the same pan.  -  18 Apr 2013


    Everyone I make this for loves it! Great flavours. Thanks.  -  07 Aug 2016  (Review from Allrecipes UK & Ireland)