10 Minute Creamy Pesto Chicken Pasta

10 minute creamy pesto chicken
The lengthiest part of this dish is waiting for the water to boil for your pasta! Super quick to put together. The ultimate mid week meal. Perfectly cooked pasta, covered in a creamy pesto sauce and finished with lashings of parmesan.
  • 500g packet of your favourite pasta (I used spirals)
  • 1 chicken breast (roughly 300g) sliced thinly (roughly 1/2cm thick)
  • 1 tbsp freshly minced garlic
  • 1 tbsp olive oil
  • 2/3 cup pesto (you can use fresh, but I use this one to make this the ultimate speedy midweek dinner)
  • 1 cup pure cream
  • 2 1/2 cups frozen vegetables (I used 2 cups of frozen broccoli and 1/2 cup of peas)
  • 1/2 cup parmesan freshly grated plus extra to serve
  • 1/2 tsp salt to season
  • Fresh chilli in olive oil (optional)
  • Cook pasta as per packet instructions.
  • Heat olive oil in a large skillet on high heat.
  • Add chicken and cook 1-2 minutes until chicken is sealed, it doesn’t need to be cooked through.
  • Add garlic and continue stirring 1 minute until fragrant.
  • Add pesto, cream and vegetables, place lid on and cook 3-4 minutes.
  • Remove from heat, stir through pasta and parmesan, season with salt to taste.
  • Serve sprinkled with extra parmesan and fresh chilli in olive oil if using.

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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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