Find your recipes and restaurants here

Chicken pesto pasta

recipes, pasta, chicken

Ingredients 10
Servings 4
Time 15 min


  • 2
    olive oil
  • 10
    free range, skinless boneless chicken thighs, cut into strips
  • zest and juice of 1 lemon
  • pinch of dried chilli flakes (optional)
  • 1/4
    basil pesto
  • 250
    single cream
  • 350
  • 1/4
    toasted pine nuts, for serving
  • 1/2
    freshly grated Parmesan cheese, to serve
  • baby basil leaves


15 min

Heat the olive oil in a wide, deep sided pan. Season the chicken with salt and freshly cracked black pepper. Cook for around 4 minutes, turn over and cook for several more minutes. Add the lemon zest, juice, chilli and basil pesto. Turn to coat the chicken in the pesto. Stir in the cream and half of the Parmesan cheese. Simmer for about 4 minutes until the sauce is slightly reduced and thickened.

Cook the pasta in plenty of well salted, boiling water. Before draining the pasta, reserve  1/2 cup of the cooking water. Drain the cooked pasta and tip into the sauce. Add a little of the reserved pasta water to thin the sauce down if necessary. Turn the pasta out into a heated serving bowl and finish with the toasted pine nuts, Parmesan and basil leaves. Serve immediately.

Recipe reprinted with permission of Bibby's Kitchen@36.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: chicken  |  pasta  |  recipes


Thai curry butternut soup

2020-05-28 10:12 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.