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One-pot Creamy Chicken Pesto Pasta

To have dinner on the table in just 30 minutes, try this one-pot chicken pesto pasta recipe. The addition of peas and zucchini means extra veg at dinner time.



1/4 cup extra virgin olive oil

500g chicken breast stir-fry strips

2 small zucchinis, thinly sliced into rounds

2 cloves garlic, crushed

325g spaghetti, halved

1 bunch basil, leaves picked

1/3 cup pistachio kernels

1 small lemon, juiced

2/3 cup light thickened cooking cream

1 cup frozen peas


Step 1

Heat 1 tbs oil in a large, deep-frying pan over medium-high heat. Cook chicken and zucchini, stirring, for 3 minutes or until chicken is golden. Remove from pan and set aside.

Step 2

Add garlic to pan and cook for 30 seconds or until fragrant. Add 3 cups water and spaghetti and bring to the boil. Reduce heat to low. Simmer, uncovered, for 10 minutes or until pasta is almost tender and water has almost evaporated.

Step 3

Meanwhile, reserve cup small basil leaves. Place pistachio and remaining basil in a small food processor. Process until finely chopped. Add lemon juice and remaining oil. Process until well combined. Season.

Step 4

Add cream, chicken mixture and peas to pan and cook for 1 minute or until heated through. Season. Stir in pesto. Serve pasta topped with reserved basil.

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