Creamy Chicken Pesto Pasta

This Creamy Chicken Pesto Pasta with Bacon is a one bowl dinner can be ready to enjoy in 30 minutes – the perfect midweek meal! It is a family friendly dinner recipe and can be made up to two days in advance as well as also being freezer friendly.

Why you will love this recipe:

• Pantry Staples – you don’t need any special ingredients for this recipe.
• Cream Free- milk rather than cream is used in this recipe.
• 30 Minutes – you can have this meal ready to enjoy within 30 minutes.
• Freezer friendly – pop any leftovers into the freezer and store for up to two months.

Ingredients:

Please note you will find the full ingredient list and recipe method in the recipe card below.

• Chicken – you can use either chicken breast or thigh for this recipe.
• Bacon – optional.
• Pasta – I like to use either fettuccine or spirals but you can use any type of pasta.
• Milk – I recommend full cream milk for this recipe. You can use cream if you wish.

Tips for Making this Creamy Chicken Pesto Pasta Recipe:

• For a vegetarian version, omit the chicken and bacon.
• You can use either chicken breast or thigh.
• I recommend using full cream milk, you can use cream if you prefer.
• Any leftovers are best enjoyed within two days, alternatively you can freeze for up to two months.
• Feeding a crowd? You can double the recipe. Please ensure you are using a pot larger enough to accomodate your ingredients.

You can also find more easy dinners here:

• Curried Sausage Pasta
• Homemade Beef and Vegetable Pasties
• Quick Sausage Pasta
• Healthy Sausage Rolls
• Chicken Avocado and Pesto Quesadilla
• Mini Ham and Cheese Quiches
• Rissoles Recipe | Made with Beef and Vegetables
• Chicken and Vegetable Parma Balls
• Easy Thermomix Chicken Curry
• Bacon Spinach and Feta Quiche

Creamy Chicken Pesto Pasta

This Creamy Chicken Pesto Pasta is a great family friendly meal and can be made using just one pot. It's perfect for those weeknight dinners and it can also be made ahead and frozen until needed.

3.92 from 37 votes

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Prep Time 10 mins

Cook Time 18 mins

Total Time 28 mins

Course Dinners

Cuisine Australian

Servings 4 serves

Calories 335 kcal

Equipment

• large pot

Ingredients

  

1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ 1 brown onion grated
• ▢ 500 grams chicken breast cubed
• ▢ 4 rashers bacon shortcut
• ▢ 2 cloves garlic crushed
• ▢ 1 litre vegetable stock
• ▢ ¼ cup pesto
• ▢ ⅓ cup milk
• ▢ 300 grams pasta fettuccine or spiral pasta
• ▢ 50 grams parmesan cheese finely grated

Instructions

 

• Slice your chicken breast and bacon into pieces and set aside until needed.
• In a large saucepan, add the olive oil and warm over a medium/high heat and add the onion and the garlic along with the chicken and bacon pieces and cook for 4 – 5 minutes or until the chicken begins to brown and the onion is translucent.
• Add the vegetable stock and pasta and stir through to combine. Bring the mixture to the boil before reducing to a medium heat and placing the lid onto the saucepan. Let the pasta cook for 8 – 10 minutes or until cooked through and most of the liquid has been absorbed.
• Reduce the heat to low and add the milk, pesto and parmesan cheese. Stir these ingredients through the pasta before replacing the lid and allowing to cook for a further 2 – 3 minutes before serving.

Notes

• For a vegetarian version, omit the chicken and bacon.
• You can use either chicken breast or thigh.
• I recommend using full cream milk, you can use cream if you prefer.
• Any leftovers are best enjoyed within two days, alternatively you can freeze for up to two months.
• Feeding a crowd? You can double the recipe. Please ensure you are using a pot larger enough to accomodate your ingredients.

Nutrition

Serving: 0gCalories: 335kcalCarbohydrates: 10gProtein: 34gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 93mgSodium: 896mgPotassium: 795mgFiber: 2gSugar: 6gVitamin A: 807IUVitamin C: 9mgCalcium: 221mgIron: 2mg

Keyword 30 Minute Dinners, Dinners, Family Dinners, One Bowl

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