Simple Chicken Pesto Pasta Recipe

When you need a delicious dinner without spending hours in the kitchen, this Chicken Pesto Pasta is hard to beat. Tender chicken, vibrant pesto and perfectly cooked pasta come together to create a comforting meal that's packed with flavour. It's quick enough for busy weeknights but tasty enough to become a regular in your meal rotation.

Tools You’ll Need

• Chopping board

• Sharp knife

• Large saucepan

• Colander

• Large frying pan

• Wooden spoon or spatula

• Measuring spoons

• Cheese grater (optional)

Ingredients You’ll Need

• 200g pasta (penne, fusilli or your favourite shape)

• 2 chicken breasts, diced

• 1 tbsp olive oil

• 3 tbsp green pesto

• 50ml double cream (optional, for a creamier sauce)

• 25g Parmesan cheese, grated, plus extra for serving

• Sea salt and freshly ground black pepper

• A handful of fresh basil leaves (optional)

  
  

Using fresh basil and good quality olive oil makes a noticeable difference in the pesto’s taste. Toasting pine nuts lightly in a dry pan brings out their nuttiness, enhancing the sauce.

Step-by-Step Preparation

1. Bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions until al dente.

   
   

2. While the pasta cooks, heat the olive oil in a large frying pan over a medium-high heat.

   
   

3. Add the diced chicken, season with salt and pepper, and cook for 6–8 minutes until golden and cooked through.

   
   

4. Drain the pasta, reserving a small mug of the cooking water.

   
   

5. Reduce the heat under the chicken and stir in the pesto. If using cream, add it now and mix well.

   
   

6. Add the cooked pasta to the pan along with the grated Parmesan. Stir everything together until coated. If the sauce feels too thick, add a splash of the reserved pasta water until it reaches your preferred consistency.

   
   

7. Taste and adjust the seasoning if needed.

   
   

8. Serve immediately with extra Parmesan and fresh basil scattered over the top.