Ingredients
Units
Scale
- 500 g spiral or penne pasta
- 1 tbsp olive oil
- 1 chicken breast (roughly 300 g or 10.5 oz), thinly sliced
- 1 tbsp garlic, freshly minced
- 2/3 cup pesto
- 1 cup thickened/heavy cream
- 2.5 cups fresh or frozen vegetables (see note 1)
- 1/2 cup Parmesan, freshly grated, plus extra to serve
- 1/2 tsp salt to season
- Fresh chilli, to serve (optional)
Instructions
- Cook the pasta as per packet instructions, less 1 minute.
- Heat the olive oil in a large skillet on medium-high heat.
- 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
Refrigerate cooked Creamy Pesto Chicken Pasta for up to 3 days. Reheat in the microwave. Not suitable to freeze.
LEFTOVERS
Refrigerate cooked Creamy Pesto Chicken Pasta for up to 3 days. Reheat in the microwave. Not suitable to freeze.
- Prep Time: 5 mins
- Cook Time: 8 mins
- Category: pasta, chicken, chicken pasta, chicken pesto pasta
- Method: pan sear, simmer
- Cuisine: Italian