Easy chicken pasta with green pesto, veggies and cheese

Chicken Pesto Pasta

This quick and simple Chicken Pesto Pasta recipe, is light but creamy, fresh and healthy! A perfect fast midweek dinner, the whole family will love.

Course Main Course
Cuisine Family Food
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 661 kcal
Author Sarah Barnes


  • 400 g Chicken breast fillets, skinless and boneless 2 x Chicken breasts
  • 145 g Fresh pesto
  • 350 g Dried pasta
  • 200 g Green beans
  • 200 g Cherry tomatoes Halved
  • 2 tbsp Creme fraiche
  • Salt and pepper

To serve (optional)

  • 20 g Pine nuts
  • 100 g Mozzarella pearls
Metric - Imperial


  1. Preheat the grill to hot.

  2. Flatten your chicken breasts (I do this by laying them between sheets of cling film and bashing with a rolling pin). Pop them onto a baking tray and cook one side under the grill for 5 minutes, turn over and spread a teaspoon of the pesto onto each one and pop back under the grill for another 5 minutes or until cooked through.

  3. Meanwhile, cook the pasta in boiling, salted water for 10 minutes or according to pack instructions.

  4. Whilst the pasta is cooking halve the cherry tomatoes, and trim the green beans as necessary. 

  5. 4 minutes before the end of the cooking time, throw in the green beans with the boiling pasta.

  6. Cut the chicken into thin slices.

  7. Drain the pasta and beans, stir in the rest of the pasta, the cherry tomato halves, the creme fraiche, chicken,salt and pepper and pine nuts.

  8. Enjoy!

Recipe Notes

Nutrition Facts
Chicken Pesto Pasta
Amount Per Serving
Calories 661 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 4g25%
Cholesterol 74mg25%
Sodium 492mg21%
Potassium 819mg23%
Carbohydrates 74g25%
Fiber 5g21%
Sugar 6g7%
Protein 36g72%
Vitamin A 1450IU29%
Vitamin C 18.7mg23%
Calcium 113mg11%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.