This easy pesto chicken pasta recipe is a perfect choice for a quick and tasty weeknight dinner that the whole family will love. Made in under 30 minutes, it combines tender chicken with sweet peppers and a creamy pesto sauce for a satisfying meal that’s also budget-friendly.
Why Should You Cook This?
Quick and Easy: Ready in under 30 minutes, this is the perfect dish for busy weeknights or a quick weekend lunch. Using ready cooked or leftover chicken also saves you precious time.
Family-Friendly Flavour: If you’re looking for a delicious, family-friendly dinner option, this pesto chicken pasta is sure to popular, even with picky eaters.
Budget-Friendly: With simple, affordable ingredients, this recipe is an economical way to enjoy a delicious meal that feels indulgent without breaking the bank.
Variations
There are a number of ways to switch up this recipe. Here are some ideas for you to try:
Swap the Protein: Instead of chicken, try using cooked shrimp. Or if you’re vegetarian, add some chickpeas, lentils or canned beans to boost your protein.
Go Vegan: Skip the chicken and add more veggies, like zucchini, mushrooms, or cherry tomatoes. Replace the cream with a plant-based cream and the chicken stock with vegetable stock.
Use a Different Pesto: I’ve used red pepper pesto as it’s the favourite in our house. It’s also delicious with green pesto or sun dried tomato pesto.
Add Cheese for Creaminess: Mix in a handful of grated Parmesan, mozzarella, or a dollop of ricotta to make it extra creamy and cheesy without additional cream. This one is not for those counting calories!
Spice it Up: Add a kick of spice with crushed red pepper flakes or a chopped fresh chilli in the sauce.
FAQs
Why is my pasta sticky?
If pasta is sticking together it is usually because it has been overcooked. Make sure to follow the instructions on the packet and always use a timer. Your pan also needs to be big enough to allow the pasta to circulate in the water while cooking.
How long does pesto last in the fridge?
An opened jar of pesto will keep in the fridge for up to 5 days. To store pesto for longer, try freezing portions in an ice cube tray.
Ingredients
Pasta – you can use any pasta you like. Try using wholewheat pasta for extra fibre
Olive Oil – I use extra virgin olive oil but vegetable or sunflower is also fine
Cooked chicken – Use leftover chicken or ready cooked from the grocery store
Peppers – you can use red, orange or yellow peppers which add a lovely sweetness to this dish
Pesto – use your favourite
Garlic – fresh is better than granules for this recipe
Lemon – fresh lemon juice gives the dish a tangy zing
Herbs – this dish is lifted with the addition of fresh herbs. I’ve used fresh parsley here but you could use basil or thyme instead
Cream – single is fine
Stock – you can use chicken or vegetable stock
How to Make Easy Pesto Chicken Pasta
- Cook the pasta: bring a pan of salted water to a boil, add the pasta, and cook according to the package directions until al dente. Drain and set aside until needed.
- Sauté the peppers: in a large frying pan, heat the olive oil over a low heat. Add the sliced peppers and sauté, stirring occasionally, until very soft (10 – 15 minutes).
- Incorporate the pesto and garlic: add the pesto and crushed garlic and heat while stirring for 1 minute.
- Stir in the cream and stock: add the cream and chicken stock to the pan and stir while heating gently for 2 minutes.
- Finish with the final ingredients: add the cooked chicken, parsley, cooked pasta and lemon juice. Stir over the heat for 1 minute.
- Serve: plate the pasta and garnish with parsley. Enjoy!
Storage Instructions
Refrigeration: Allow the pasta to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days.
Freezing: This dish does not freeze well.
Reheating: Reheat on the stovetop over low heat, stirring in a splash of cream, water or stock to keep the sauce creamy. Alternatively, reheat in the microwave in short intervals, stirring occasionally to prevent drying. It’s great eaten cold the next day too!
Easy Pesto Chicken Pasta
Ingredients
- 200 g pasta
- 1 tbsp olive or vegetable oil
- 160 g cooked chicken
- 2 red, yellow or orange peppers, sliced thinly
- 1 small jar red pesto
- 2 cloves garlic, crushed
- 1 tbsp fresh lemon juice
- 2 tbsp chopped parsley
- 60 ml single cream
- 150 ml chicken stock
Instructions
- Cook the pasta: bring a pan of salted water to a boil, add the pasta, and cook according to the package instructions until al dente. Drain and set aside until needed.
- Sauté the peppers: in a large frying pan, heat the olive oil over a low heat. Add the sliced peppers and sauté, stirring occasionally, until very soft (around 10-15 minutes).
- Incorporate the pesto and garlic: add the pesto and crushed garlic and heat while stirring for 1 minute.
- Stir in the cream and stock: add the single cream and chicken stock to the pan and heat gently while stirring for 2 minutes.
- Finish with the final ingredients: add the cooked chicken, parsley, cooked pasta and lemon juice. Stir over the low heat for 1 minute.
- Serve: plate the pasta and garnish with parsley. Enjoy!
Leave a Reply