The lengthiest part of this dish is waiting for the water to boil for your pasta! This 10 Minute Creamy Pesto Chicken Pasta is super quick to cook and prepare, making it the ultimate busy weeknight meal. Enjoy perfectly cooked pasta and juicy chicken breast covered in a creamy pesto sauce, finished with lashings of parmesan – and optional chilli if you want a little heat. This is a perfect dish for using up any vegetables you have lying around, whether fresh or frozen. I’ve used frozen broccoli and peas here, but go ahead and try other vegetables such as zucchini (courgette), mushrooms, shredded kale, baby spinach or cherry tomatoes.
Can you make 10 Minute Creamy Pesto Chicken Pasta ahead of time?
Yes, refrigerate cooked Creamy Pesto Chicken Pasta for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.
Is 10 Minute Creamy Pesto Chicken Pasta suitable for leftovers?
Yes, Creamy Pesto Chicken Pasta can be refrigerated for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.
10 Minute Creamy Pesto Chicken Pasta
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Ingredients
- 500 g 1 lb spiral or penne pasta
- 1 tbsp olive oil
- 1 boneless skinless chicken breast (roughly 300 g/10½ oz), finely sliced
- 1 tbsp freshly minced garlic
- ⅔ cup 160 g pesto (store-bought or homemade)
- 1 cup 250 ml thickened (heavy) cream
- 2½ cups 375 g fresh or frozen vegetables (see note 1)
- ½ cup 50 g freshly grated parmesan, plus extra to serve
- ½ tsp sea salt flakes
- Fresh chilli to serve (optional)
Instructions
- Cook the pasta – Cook the pasta as per the packet instructions, less 1 minute (the pasta will finish cooking when it’s combined with the sauce).
- Start cooking the chicken – Heat the olive oil in a large, heavy-based frying pan over 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 remaining ingredients – 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.
- Combine the pasta and sauce – Remove from the heat, stir through the cooked pasta and parmesan, then season with salt to taste.
- Serve – Serve sprinkled with extra parmesan and fresh chilli (if using).
Disclaimer re gluten-free and dairy-free recipes
Susan says:
Thank you for this one! I’ve made chicken pesto pasta at least once a fortnight for the last 2-3 years with almost exactly the same ingredients, but following your recipe and method changed it from a “pretty decent” family friendly dinner to absolutely delicious! I snuck some fresh basil on top of the grownups dishes (just bc we have so much of it atm), used frozen peas, and gave the kids half a corn cob each as a side and it was a HIT!
Nicole says:
Hi Susan, this is absolutely lovely feedback and thanks so much for sharing!! Thanks also for the rating. Nic x
Zainab says:
Very simple and delicious. I’ve made it three times already. Once, we had the creamy chicken pesto with rice instead of pasta and it was really good.
tenkateemma says:
This one is so fast and a flavour winner. I use frozen broccoli, my son requests this on regular rotation.