Chicken Pesto Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
12 mins
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Total Time
17 mins
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Servings
4 servings
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Calories
499 kcal
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Course
Main Course, Lunch
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Cuisine
Italian
Chicken Pesto Pasta
Description
Chicken Pesto Pasta blends diced chicken breast sautéed in olive oil with garlic, pesto, cream cheese, grated parmesan, sun-dried tomatoes, fresh spinach, and steamed broccoli. The sauce achieves creaminess from the combination of cream cheese and parmesan, helped by reserved pasta cooking water which loosens the mixture and allows it to coat the pasta well. The penne pasta is cooked until tender but firm and combined with the vegetables, creating a dish that balances protein, greens, and flavorful sauces.
The dish offers a creamy texture with slight bites from the broccoli and sun-dried tomatoes, and a savory taste from the parmesan and basil in the pesto. Garlic enhances the overall aroma without overpowering. Pine nuts add a crunchy contrast, and red chili flakes can be sprinkled for a gentle heat if desired.
This pasta works well as a filling main course, suitable for using leftover cooked chicken. It can accommodate variations in vegetables or cheese according to what's available, allowing some flexibility in making use of pantry and fridge ingredients.
The recipe notes highlight that adding a splash of single cream can increase creaminess, and that freshly grated parmesan improves flavor. To adjust sauce thickness, milk can be used for thinning. Using fresh pasta can shorten cooking time. Red chili flakes add spice if preferred. This dish also serves as a practical way to use leftover chicken or cheese.
Ingredients
- 200 g penne pasta
- 450 g chicken breast diced
- 1 tablespoon olive oil
- 2 garlic crushed, cloves
- 2 tablespoon pesto
- 1 pinch sea salt
- 1 pinch black pepper
- 75 g cream cheese light
- 30 g parmesan grated
- 100 g spinach
- 120 g broccoli cut into small florets
- 60 g sun-dried tomatoes finely chopped
To serve:
- pine nuts optional
- red chili flakes optional
Instructions
- Add 200 g Penne pasta to boiling water and simmer for 12 minutes.
- Heat 1 tablespoon Olive oil in a large pan and add 450 g Chicken breast. Cook for 5-6 minutes.
- After 7 minutes of the pasta cooking add 120 g Broccoli.
- To the chicken, add 100 g Spinach, 2 Garlic cloves, 2 tablespoon Pesto, 75 g Light cream cheese, 30 g Parmesan, 1 pinch Sea salt and ground black pepper, 60 g Sun-dried tomatoes, and 100ml/0.5 cup of pasta water.
- Mix well and cook until the cheese has melted, about 2 minutes.
- Season with salt and pepper and then add the cooked pasta and broccoli. Mix well to coat the pasta with the sauce.
- Serve topped with Pine nuts and Red chilli flakes.
Notes
- Leftover cooked chicken can be shredded and used instead of freshly cooked chicken for convenience.
- Add a splash of single cream to the sauce for an even creamier consistency.
- Sprinkle red chili flakes to introduce a touch of heat according to taste.
- Substitute or add vegetables based on availability, making the recipe adaptable.
- If the sauce becomes too thick, thin it out with a little milk to reach desired consistency.
- Freshly grated parmesan provides stronger flavor than pre-grated options.
- Using fresh pasta reduces the cooking time, speeding up the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 499kcal | 25% |
| Carbohydrates | 51g | 17% |
| Protein | 39g | 78% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 88mg | 29% |
| Sodium | 438mg | 18% |
| Potassium | 1336mg | 28% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 3012IU | 60% |
| Vitamin C | 41mg | 46% |
| Calcium | 203mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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