Chicken pesto pasta that is an absolute hit in my household. It is one of those midweek meals I make, that is quick and easy to put together. It also tastes fabulous, and if any of my sons find out I am making it, they are straight on the phone asking if they can come and have some!
The ideal pasta too use would be a style called strozzapreti. In fact in many good Italian restaurants they serve Strozzapreti pesto rosso. You can find Strozzapreti in some supermarkets at the fresh chilled pasta section. However for the majority of the time I make this, I use dried macaroni. By all means try it with different types of pasta, but I find the smaller types of pasta, weirdly works and tastes better.
Don’t be afraid to substitute vegan and vegetarian alternatives. For example you could use chunky cut mushrooms instead of chicken. You can swap the mascarpone for an alternative. If you are on a healthier diet, you could use half fat creme fraiche. I just love mascarpone though, and is worth the indulgence.
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Chicken Pesto Pasta
- Total Time: 15 Minutes
- Yield: 2 1x
Description
Chicken pesto pasta that is an absolute hit in my household. It is one of those midweek meals I make, that is quick and easy to put together. It also tastes fabulous, and if any of my sons find out I am making it, they are straight on the phone asking if they can come and have some!
Ingredients
1 Cooked chicken breast, cut into pieces. (Serves 2)
90g Dried Macaroni per person
1 Tbsp Olive Oil
3–4 Spring Onions (Scallions) chopped
1 Garlic clove crushed
1/2 Tsp Chilli Flakes (Or more if you like it hotter)
2 Tbsp (Heaped) of tomato pesto
130ml of Chicken or Vegetable stock
2 Tbsp of Mascarpone cheese or equivalent (see notes below)
Salt to taste
Handful of fresh basil leaves
Parmesan cheese (or vegetarian equivalent) for grating over
Instructions
Start cooking your dried macaroni to the pack instructions (it’s usually around 12 minutes). If using fresh pasta just boil the water ready, as fresh pasta only takes around 3 minutes.
In a frying pan place the olive oil in, then add the spring onions and garlic. Gently heat the oil and ingredients. Gentle is important so not to burn the garlic and onion.
Then add your chilli flakes and your tomato pesto. Mix well. Add the stock and again. Cook for a couple of minutes and add in your cooked chicken pieces. Stir everything to combine and add a grind of salt.
If the sauce is starting to thicken too much add a few spoonfuls of the pasta water to loosen.
Stir in the mascarpone cheese, and let it melt through.
Once the pasta is cooked (whichever you are using) drain quickly and add. Don’t over drain the pasta, leave some water with it, as this helps the sauce.
Mix the pasta with the sauce, then divide into bowls.
Sprinkle over fresh basil leaves and a good grating of parmesan cheese.
Notes
You can swap mascarpone for creme fraiche if following a healthy eating regime. Also if vegetarian use chunky mushrooms and fry them with the onions, instead of chicken, plus use a vegetarian parmesan alternative.
Remember genuine parmesan, is not vegetarian as it contains animal rennet, but there are now vegan and vegetarian alternatives.
You can also try some dried onion and breadcrumb for crunch on top too.
- Prep Time: 3 minutes
- Cook Time: 12 Minutes
- Category: Dinner
- Method: Stove Top
- Cuisine: Italian
Nutrition
- Serving Size: 1/2
- Calories: 386
- Sugar: 3.9g
- Sodium: 1510mg
- Fat: 19.9g
- Saturated Fat: 5.9g
- Unsaturated Fat: 2.3g
- Trans Fat: 0.1g
- Carbohydrates: 39.3g
- Fiber: 2.4g
- Protein: 13g
- Cholesterol: 26.8g