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Pesto chicken pasta with parmesan cheese and basil in a bowl.

Easy 30 Minute Chicken Pesto Pasta

This Pesto Chicken Pasta is a delicious combination of tender chicken, creamy pesto sauce, and perfectly cooked pasta. It's a quick and easy dish that's perfect for a weeknight dinner with fresh basil, parmesan, and mozzarella.
5 from 3 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 Servings
Author: Deborah Rainford

Ingredients

  • 500 g (1 lb) pasta, any type
  • 2 large boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 80 g (⅓ cups) basil pesto, approximately ½ jar
  • 100 ml (⅓ cups) single cream
  • 100 ml (⅓ cups) vegetable stock, made with a stock cube
  • 2 tablespoons walnuts, chopped
  • 1 ball mozzarella, torn
  • 1 bunch basil, chopped
  • 50 g (½ cups) parmesan cheese, grated
  • Salt and pepper, to taste

Instructions

Cook the Pasta:

  • Cook the pasta according to the package instructions. Drain and set aside.

Prepare the Chicken:

  • Place the chicken breasts between two sheets of non-stick greaseproof paper. Pound with a rolling pin until evenly thin. Season with salt and pepper.

Cook the Chicken:

  • Heat the olive oil in a nonstick frying pan over medium heat. Once the oil shimmers, add the chicken breasts. Fry until cooked through and juices run clear, about 5-7 minutes per side. Remove from the pan and set aside.

Make the Sauce:

  • In the same pan, add the minced garlic and sauté until fragrant and slightly browned, about 3 minutes.

Add the pesto and stir.

  • Pour in the cream and vegetable stock, mixing well with the pesto. Bring to a simmer.

Combine Pasta and Sauce:

  • Add the cooked pasta to the pan, tossing to coat the noodles evenly with the sauce.

Serve:

  • Slice the chicken and arrange on top of the pasta.
  • Sprinkle with torn mozzarella, chopped walnuts, grated parmesan cheese, and extra black pepper.

Notes

  • Pesto Variation: You can use red pesto from sun-dried tomatoes as an alternative to basil pesto.
  • Nut Substitution: Chopped pistachios can be used instead of walnuts for a different flavour.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 421kcal | Carbohydrates: 9g | Protein: 29g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 956mg | Potassium: 805mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1178IU | Vitamin C: 9mg | Calcium: 102mg | Iron: 2mg
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