This quick and simple Chicken Pesto Pasta is light yet creamy, fresh and wholesome. Ready from fridge to table in under 30 minutes, it’s an ideal fast midweek dinner the whole family will enjoy.
Pesto pasta is a go-to for busy evenings. After eating it frequently when my children were small, I briefly rotated it out of the menu, but I recently brought it back because it’s so convenient and popular with kids and adults alike.
Why this recipe works:
- Quick, easy midweek meal assembled in minutes.
- Makes great leftovers for lunches the next day.
- Family-friendly — simple flavours most children love.
How to make Grilled Chicken Pesto Pasta
Preheat your grill to high. Flatten chicken breasts by placing them between sheets of cling film and gently pounding with a rolling pin to an even thickness. Place the fillets on a baking tray and grill one side for 5 minutes. Turn the chicken, spread a teaspoon of pesto on each fillet, and grill for another 5 minutes or until cooked through.
While the chicken cooks, prepare the pasta in boiling, salted water according to the packet instructions. Around 10 minutes usually gives a good al dente texture. Add trimmed green beans to the pot about 4 minutes before the end of the pasta cooking time so they remain bright and tender-crisp.
When the pasta and beans are cooked, drain well. Stir in creme fraiche, halved cherry tomatoes, the green beans, sliced grilled chicken, and season with salt and pepper. Serve topped with toasted pine nuts and mozzarella pearls if you like.
Ingredients for Chicken Pesto Pasta
- Chicken – 400g chicken breast fillets (skinless, boneless). Flattened for quick, even cooking. Boneless thighs or pre-cooked leftover chicken also work.
- Pesto – about 145g fresh pesto is ideal for flavour; jarred pesto is fine as a convenient alternative.
- Pasta – 350g dried pasta. Fresh pasta can shorten cooking time; wholemeal pasta adds fibre but may need slightly longer cooking.
- Vegetables – 200g green beans and 200g cherry tomatoes (halved). You can swap or add spinach, broccoli, mushrooms, asparagus, mange tout or frozen peas.
- Creme Fraiche – 2 tbsp. Use a lighter version to reduce fat without losing creaminess.
- To serve (optional) – 20g pine nuts and 100g mozzarella pearls.
- Salt and pepper to taste.
Variations
- Pasta bake: Mix everything except the mozzarella, transfer to a baking dish, top with the mozzarella and bake until the cheese is melted and bubbling.
- Red pesto: Swap green pesto for red pesto for a different flavour profile.
- Pasta salad: Chill the cooked pasta mixture and serve cold for lunches or meal prep.
- Vegetarian: Omit the chicken and use vegetarian pesto (made with a vegetarian hard cheese) or a homemade pesto alternative.
Tips for success
- Oven method: If you prefer, bake chicken breasts for 15–20 minutes at 200°C (400°F) until juices run clear.
- Gluten-free option: Use gluten-free pasta. For lower carbohydrates, try spelt pasta or make courgetti with a spiralizer.
- Time-savers: Use fresh pasta to cut cooking time, and prep vegetables while the chicken grills.
- Kid-friendly: Vary pasta shapes to keep children interested—spaghetti, conchiglie, cavatappi or fusilli all work well.
Step-by-step Instructions
- Preheat the grill to high.
- Flatten the chicken breasts between cling film and a rolling pin. Place on a baking tray and grill one side for 5 minutes.
- Turn the chicken, spread a teaspoon of pesto over each fillet and grill for another 5 minutes or until cooked through. Slice thinly when rested.
- Cook the pasta in boiling, salted water for about 10 minutes or according to packet instructions.
- Trim green beans and halve cherry tomatoes. Add green beans to the pasta pot 4 minutes before the end of cooking.
- Drain pasta and beans, then combine with creme fraiche, cherry tomatoes, sliced chicken, salt, pepper and pine nuts.
- Serve topped with mozzarella pearls if using. Enjoy warm.
Notes
- This recipe is a great pantry-friendly option — jarred pesto works well in a pinch, though fresh pesto has the best flavour.
- Use lighter creme fraiche to cut calories and fat while keeping the dish creamy.
- Flattening chicken helps it cook quickly and evenly; it also makes slicing easier for tossing through pasta.
- Nutrition values are approximate and will vary based on brands and portion sizes.
Hope you enjoy this Chicken Pesto Pasta as much as we do. If you try it, please leave a comment and rating to share how it turned out and any variations you loved.
Nutrition (approximate per portion)
- Calories: 661 kcal
- Carbohydrates: 74 g
- Protein: 36 g
- Fat: 23 g (Saturated fat: 4 g)
- Fiber: 5 g
- Sodium: 492 mg