Chicken Pesto Pasta

There’s nothing quite like a comforting bowl of Chicken Pesto Pasta to bring everyone to the table. This quick and creamy pasta is perfect for busy weeknights when you want something hearty but still full of fresh, vibrant flavour. Tender chicken, a silky cream sauce, and herby pesto all come together in one pan — simple, satisfying, and guaranteed to become a family favourite. Delicious any time of year, this dish is just as good on a cosy winter evening as it is for a light summer dinner. And if you’re lucky enough to have leftovers, they make an amazing lunch the next day.

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Chicken Pesto Pasta

Ingredients:

2 tablespoons extra virgin olive oil

2 boneless, skinless chicken breasts (about 500g), cut into 2–3cm pieces

Salt and pepper, to taste

4 cloves garlic, finely chopped

¼ teaspoon chilli flakes (optional, for a bit of heat)

400ml water

180ml cream (standard pouring cream)

250g penne pasta

50g Parmesan cheese, finely grated (about ½ cup)

⅔ cup basil pesto (store-bought or homemade)

Fresh basil leaves, to serve (optional)

Instructions:

Heat the olive oil in a large frying pan over medium heat. Add the chicken pieces and season well with salt and pepper. Cook for about 4–5 minutes, stirring occasionally, until the chicken is golden and cooked through. Transfer to a plate and set aside.

In the same pan, add the garlic and chilli flakes. Cook for about 30 seconds, or until fragrant. Pour in the water and cream, add a pinch of salt, and bring to a simmer.

Add the penne directly into the pan. Simmer for 8–10 minutes, stirring occasionally, until the pasta is al dente and the liquid has reduced into a creamy sauce that coats the pasta.

Stir in the grated Parmesan and return the chicken to the pan. Toss for 1–2 minutes until the cheese is melted and the chicken is heated through. Remove from the heat and fold through the pesto. If the sauce is a little thick, add a splash of water (1 tablespoon at a time) until you reach your preferred consistency. Taste and adjust seasoning if needed.

Divide into bowls and top with fresh basil leaves if using. Enjoy!