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Creamy Chicken Pesto Pasta

Creamy Chicken Pesto Pasta

YIELD 4 servings


  • 8 oz/230 g/3 cups penne or other pasta
  • cups frozen peas
  • 2 tablespoons olive oil
  • 300 g chicken breast , sliced into strips or cubes
  • salt and ground black pepper
  • cups (360 ml) heavy cream or half and half
  • 6 heaping tablespoons pesto


  1. In a large pot, bring 2-2.5 quarts/liters of water to a boil. Add ½ tablespoon salt, followed by the pasta. About 1-2 minutes before the pasta is ready, drop the frozen peas into the pot and cook it together with the pasta. Cook pasta until al dente (slightly firm to the bite, not crunchy nor soft). Drain well.
  2. In a large skillet (large enough to accommodate the pasta), heat 2 tablespoons olive oil over medium heat. Add chicken, sprinkle with salt and pepper, and saute until cooked on all sides. Add cream and pesto, and bring just to a boil. Reduce heat and let simmer for several minutes, until sauce has thickened slightly. Season with salt and pepper to taste. Stir in pasta and peas and cook on heat, tossing to combine for 1 minute until warm. Serve immediately.