Chicken pesto pasta recipe

Chicken pesto pasta recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken pasta
  • Chicken pesto pasta

Easy pasta dish with cooked chicken, peas, pesto sauce, creme fraiche and fresh basil. Tastes gorgeous.

Shropshire, England, UK

332 people made this

IngredientsServes: 4

  • 350g pasta bows
  • 225g frozen peas
  • 2 cooked chicken fillets, chopped
  • 200g creme fraiche
  • 4 tablespoons pesto sauce
  • fresh basil leaves
  • 2 tomatoes, finely chopped (optional)
  • 1 tablespoon olive oil

MethodPrep:4min ›Cook:25min ›Ready in:29min

  1. Cook the pasta in a large pan of lightly salted boiling water according the packet instructions.
  2. Add frozen peas for the last 3 to 4 minutes of cooking time. Drain well and return to the pan.
  3. Stir in the cooked chicken, creme fraiche and pesto sauce and return to gentle heat. Cook for 1 to 2 minutes until piping hot!!!! Serve in warmed bowls and topped with fresh basil, or with tomatoes finely chopped, and olive oil drizzled over the top.

Serving suggestion

Serve with a tomato salad.

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Reviews & ratingsAverage global rating:(13)

Reviews in English (13)

Very easy cheesecake recipe and very tasty. Our biscuit base was a bit crumbly so I may use more butter next time. It went down a treat at a family get together.-12 Mar 2013

First time cooking with pesto so I was apprehensive. This was really tasty and not too strong in flavour. Thank you!-05 Mar 2014

Really easy to prepare and tasted lovely :-) Great for a quick and easy dinner. Kids loved it too!-16 May 2012

Creamy Pesto Chicken & Bow Ties

Creamy Pesto Chicken & Bow Ties is another perfect example of all you can do with condensed cream of chicken soup and a package of chicken breasts! Stir in a little pesto and it transforms into a creamy basil garlic sauce that's perfect for this simple skillet of pasta and chicken. The chicken and sauce come together while the pasta is cooking, saving you time in the kitchen. And it uses pantry staples, saving you time at the grocery store. And, don't forget, it tastes great and is ready in 30 minutes! Creamy Pesto Chicken & Bow Ties makes a homemade meal easy!

Homemade Basil Pesto

Homemade pesto makes a huge difference in this recipe. It’s fresher, richer, and has more basil flavor. Also, it’s really simple to make in a food processor or blender (NutriBullet, Nija WHATEVER) and it’s much more fresh and flavorful than anything you can buy in the grocery store.

Basil pesto consists of mostly basil and olive oil, Parmesan cheese, pine nuts, garlic, oregano, salt, and pepper. You essentially lightly blend everything together until a smooth, yet slightly granular sauce is formed.

How To Make Pesto Chicken At Home | Pesto Chicken Recipe:

  • Marinate the chicken breast with salt and lime juice and keep aside for 10 minutes.
  • Meanwhile, take fresh basil leaves add salt, black pepper powder, cashew nut powder, grated cheese, garlic, butter and olive oil to it and grind into a smooth paste.
  • Now, coat the chicken with pesto sauce and bake at 190degree Celsius for 30 minutes.
  • Add some sliced tomatoes and grated cheese and bake again for 10 more minutes.

And your pesto chicken is ready to be devoured! And for the ones who want to keep it healthy and control their calorie count, we suggest avoid adding cheese and butter to the recipe. Just olive oil does the job pretty well!

Try it today and let us know how you like it.

Watch the complete recipe video of pesto chicken in the header.

About Somdatta Saha Explorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.

Hints, tips and variations to Philly Pesto Chicken Pasta

This dish is SO forgiving, so use what you have!

  • Use any pasta shapes you have. Because of the chunks of chicken, short pasta shapes work better than spaghetti or other noodles.
  • Use leftover roast chicken or turkey – just heat through for a minute in the frying pan.
  • Add some chopped bacon and fry with the chicken.
  • Use red pesto for a colourful twist.
  • Swap the peas for sweetcorn, or a mix of the two.
  • Add extra veg with our handy hints for adding extra vegetables to pasta dishes.

You may also love our everyday creamy Philly pasta recipe!

Tried this recipe? If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!

  • 4 medium-large zucchini (about 2 pounds), trimmed
  • ¾ teaspoon salt, divided
  • 2 cups packed fresh basil leaves
  • ¼ cup pine nuts, toasted
  • ¼ cup grated Parmesan cheese
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons lemon juice
  • 1 large clove garlic, quartered
  • ½ teaspoon ground pepper
  • 1 pound boneless, skinless chicken breast, cut into 1-inch pieces

Using a spiral vegetable slicer, cut zucchini lengthwise into long, thin strands. Give the strands a chop here and there so the noodles aren't too long. Place the zucchini in a colander and toss with 1/4 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid.

Meanwhile, place basil, pine nuts, Parmesan, 1/4 cup oil, lemon juice, garlic, pepper and 1/4 teaspoon salt in a mini food processor. Process until almost smooth.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in one layer sprinkle with the remaining 1/4 teaspoon salt. Cook, stirring, until just cooked through, about 5 minutes. Transfer to a large bowl and stir in 3 tablespoons of the pesto.

Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and toss gently until hot, 2 to 3 minutes. Transfer to the bowl with the chicken. Add the remaining pesto and toss gently to coat.

Add the pasta to boiling water and cook according to the instructions on the package. Most types of pasta will cook through in 3-10 minutes.

Meanwhile, grate the garlic, and finely dice the chicken. Heat some cooking spray or vegetable oil in a frying pan, then add the chicken. Cook until the chicken has barely cooked through, then add the garlic and saute for another minute. Set the chicken aside.

When the pasta has finished boiling, drain off the excess water. Add the pesto, chicken and garlic, and stir to combine. Serve the chicken and pesto pasta immediately while it's still hot.

Chicken Pesto Pasta Meal Prep

And I’m fortunately making my way back into the kitchen.

Because I’ve had enough donuts last week during recovery.

As my friends would say, “You’d appreciate donuts more than flowers.”

So I’m setting myself up for the week with these chicken pesto pasta bowls.

Loaded with veggies like asparagus and cherry tomatoes, and whole wheat pasta (but you can sub in any pasta of your choice).

Now you can use store-bought pesto or my homemade version.

Prep time is minimal with store-bought but we both know the homemade version is a thousand times better!


  • 2 tablespoons Extra Virgin Olive Oil
  • 4 Chicken breasts , boneless skinless
  • 300 grams Spaghetti Pasta
  • 1/2 cup Sun Dried TomatoesTo Make Pesto
  • 50 grams Basil leaves
  • 1/4 cup Walnuts
  • 1/4 cup Parmesan cheese
  • 4 cloves Garlic
  • 2 tablespoons Extra Virgin Olive Oil
  • Salt , to taste
  • 1 teaspoon Whole Black Pepper Corns
  • 1 teaspoon Lemon juice

Chicken Pesto Pasta

Posted By Savita

Chicken Pesto Pasta, a creamy chicken and pasta recipe with bow-tie pasta and succulent chicken cooked in lightened-up yet creamy Basil Pesto Sauce. Only 15 minutes of prep makes this recipe perfect for quick dinner. Plus pasta is tasty, lite, and flavorful. I bet more flavorful than Pesto Pasta from your favorite Italian restaurant. Give it a try!

My version of Chicken Pesto Pasta is special. Sauce is creamy yet lite with delicious flavor Pesto. Just three things make all the difference:

  1. I use Homemade Basil Pesto. (Don't worry if you can't. Also sharing few of my trusted store-bought Basil Pesto brands.)
  2. To lighten-up the pasta sauce, I replace heavy cream with half-and-half. (half the cream and half the milk).
  3. I give sauce more depth of flavor with herbs and by cooking chicken in same pan before making sauce. Flavor of cooking chicken and seasonings makes sauce bold and delicious.

The resulting Pesto Pasta is creamy, indulgent, and has knock-out pesto flavor. So delicious!

I highly recommend trying this recipe. Needs only 15 minutes of prep. Once you have the Basil Pesto, rest of recipe comes together in minutes. Simply cook fresh bowtie pasta. While pasta cooks, cook chicken and sauce in one pan. Mix the two with some parmesan cheese. Wallah! Dinner is ready to devour!

So, let's make some Chicken Pesto Pasta tonight!


Basil Pesto (also know as Green Pesto) and cream sauce is the heart of this Creamy Pesto Chicken Pasta. In-fact, the fragrance of fresh Pesto was my inspiration behind creating this chicken dinner.

Making Pesto Pasta Sauce is easy and super quick. You need only 6 ingredients.

  1. Fresh Basil Pesto
  2. Garlic
  3. Parmesan Cheese
  4. Heavy Cream or Cream Half and Half.
  5. Lemon juice
  6. Chicken Stock - I skip chicken stock when making Chicken Pesto Pasta because I saute chicken with seasonings in the pan first, then make sauce in same pan. The flavorful bits of chicken stuck on pan give delicious depth of flavor to the sauce without chicken stock. If you are making only Pesto Sauce, I recommend using the Chicken Stock.

TIP: You can even make pesto sauce ahead of time and refrigerate. When ready to eat, cook pasta, saute chicken, add sauce and pasta. That's it. Ready to serve.

Besides Pesto Sauce, two quintessential ingredients of Chicken Pesto Pasta are: Veggies and Chicken.

We often eat chicken pesto pasta with tomatoes and broccoli. When I'm out of broccoli, I love adding zucchini, summer squash and green peas for substantial serving of veggies in the pasta. In my humble opinion, all of these veggies - tomatoes, zucchini, and broccoli benefit from the fragrant and creamy pesto sauce. I cook veggies al-dente. With sauce, these tastes crunchy and so good! Even picky eaters love'em. Trust me, I know because I have a picky eater at home who devoured whole bowl of pasta - zucchini tomato included.

So, you can use any of these veggies in Pesto Pasta:

  1. Tomatoes Or Cherry Tomatoes.
  2. Broccoli
  3. Mushrooms
  4. Zucchini
  5. Summer Squash
  6. Green Peas
  7. Bell Peppers
  8. Artichokes

Chicken for Pesto Pasta can be cooked various ways. I like to cook small diced chicken thighs in saute pan and then build sauce in same pan to add flavor in Pesto Sauce without Chicken Stock. You can also use Rotisserie Chicken to save some time. I only recommend to heat the chicken in sauce to make sauce more flavorful or use 1/4 cup of chicken stock.

You can make Chicken Pesto Pasta with Grilled Chicken. For grilled chicken pesto pasta, season chicken with oil, lemon and seasonings (salt plus herbs/spice-blend of your choice). While chicken marinates, heat a grilling pan or an outdoor grill. Grill chicken on hot grill until grill marks appear. Let cook both sides until internal temperature of chicken registers 165 degrees Fahrenheit. While chicken grills, cook pasta and make pesto sauce as suggested in the recipe card. I recommend to add 1/4 cup chicken stock in the sauce for more flavor. Once chicken is ready. Let it rest for 5 minutes before slicing. Serve sliced grilled chicken with Pesto Pasta.

TIP: You can also serve Pesto Pasta with lean protein such as shrimp, white-meat chicken or tofu. Cook any of these proteins in pan with salt and pepper before cooking sauce. You can also grill protein like I described above.

Honestly, options are endless. Whether you like penne, farfalle, spaghetti, or tagliatelle. All these pasta shapes work with cream basil pesto sauce. Sauce coats the pasta very nicely.

When I make pasta, I follow a simple tip that I learned from Chef Giada of Food Network. Add pasta to sauce, don't mix, first add the grated parmesan (or cheese of choice) on the hot cooked pasta. This way, cheese sticks to the cooked pasta, then this combination holds sauce very nicely. You will never eat bland pasta. I bet.

TIP: Try Zucchini Pasta (zucchini noodles) instead of wheat pasta for a low-carb Pesto Pasta dinner.

If you don't have chicken/shrimp, this Pesto Pasta also works perfect vegetarian. (hint hint)

Try something different for dinner tonight. I have made Chicken Pesto Pasta easy to prepare at home, as a complete meal - Pasta with fragrant Pesto Sauce, chicken, tomatoes and zucchini.

Drop a message and share with me your favorite Chicken and Pasta Dinner?

Stay safe and take precautions to beat the COVID-19 virus out of this world.


  1. Goddard

    None of your business!

  2. Kagabar

    I can not decide.

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