The lengthiest part of this dish is waiting for the water to boil for your pasta! This dinner is super quick to cook and prepare, making it the ultimate weeknight meal. Enjoy perfectly cooked pasta and juicy chicken breast covered in a creamy pesto sauce and finished with lashings of parmesan.
Add the chicken and cook for 1-2 minutes until it is sealed (it will still be uncooked in the centre).
Add the garlic and continue stirring for 30 seconds until fragrant.
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.
Remove from the heat, stir through the cooked pasta and parmesan, and season with salt to taste.
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, shredded kale/spinach, mushrooms, cherry tomatoes, broccolini, capsicum or sliced green beans.
MAKE AHEAD AND LEFTOVERS – Refrigerate cooked Creamy Pesto Chicken Pasta for up to 3 days. Reheat in the microwave. Not suitable to freeze.
Author:Nicole
Prep Time:5 mins
Cook Time:8 mins
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