10 Minute Creamy Pesto Chicken Pasta

The lengthiest part of this dish is waiting for the water to boil for your pasta! This 10 Minute Creamy Pesto Chicken Pasta is super quick to cook and prepare, making it the ultimate busy weeknight meal. Enjoy perfectly cooked pasta and juicy chicken breast covered in a creamy pesto sauce, finished with lashings of parmesan – and optional chilli if you want a little heat. This is a perfect dish for using up any vegetables you have lying around, whether fresh or frozen. I’ve used frozen broccoli and peas here, but go ahead and try other vegetables such as zucchini (courgette), mushrooms, shredded kale, baby spinach or cherry tomatoes.

Can you make 10 Minute Creamy Pesto Chicken Pasta ahead of time?

Yes, refrigerate cooked Creamy Pesto Chicken Pasta for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.

Is 10 Minute Creamy Pesto Chicken Pasta suitable for leftovers?

Yes, Creamy Pesto Chicken Pasta can be refrigerated for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.

10 Minute Creamy Pesto Chicken Pasta

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5 from 3 reviews

This 10 Minute Creamy Pesto Chicken Pasta is super quick to prep and cook, making it an ideal choice for busy weeknights when you want a satisfying meal in a hurry.

• Total Time: 13 mins
• Yield: 4 1x

Ingredients

Scale 1x2x3x

• 500 g (1 lb) spiral or penne pasta
• 1 tbsp olive oil
• 1 boneless, skinless chicken breast (roughly 300 g/10½ oz), finely sliced
• 1 tbsp freshly minced garlic
• ⅔ cup (160 g) pesto
• 1 cup (250 ml) thickened (heavy) cream
• 2½ cups (375 g) fresh or frozen vegetables (see note 1)
• ½ cup (50 g) freshly grated parmesan, plus extra to serve
• ½ tsp sea salt flakes
• Fresh chilli, to serve (optional)

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Instructions

1. Cook the pasta as per the packet instructions, less 1 minute (the pasta will finish cooking when it’s combined with the sauce).
2. Heat the olive oil in a large, heavy-based frying pan over medium–high heat.
3. Add the chicken and cook for 1–2 minutes until it is sealed (it will still be uncooked in the centre).
4. Add the garlic and continue stirring for 30 seconds until fragrant.
5. Add the pesto, cream and vegetables. Place the lid on and cook for 2–4 minutes for fresh vegetables or 4–6 minutes for frozen vegetables.
6. Remove from the heat, stir through the cooked pasta and parmesan, then season with salt to taste.
7. Serve sprinkled with extra parmesan and fresh chilli (if using).

Notes

Note 1 – This recipe lends itself to many vegetable variations, perfect to use up what is left in your crisper drawer. Pictured are frozen broccoli and peas. Other recommended vegetables are zucchini (courgette), shredded kale or baby spinach, mushrooms, cherry tomatoes, broccolini (tenderstem broccoli), capsicum (bell pepper) or sliced green beans.

MAKE AHEAD

Refrigerate cooked Creamy Pesto Chicken Pasta for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.

LEFTOVERS

Refrigerate cooked Creamy Pesto Chicken Pasta for up to 3 daysin an airtight container. Reheat in the microwave. Not suitable to freeze.

• Author: Nicole
• Prep Time: 5 mins
• Cook Time: 8 mins
• Category: pasta, chicken, chicken pasta, chicken pesto pasta
• Method: pan sear, simmer
• Cuisine: Italian