Creamy Chicken Pesto Pasta

Adapted from

00:15 Prep | 00:25 Cook | Serves 4


Serves 4

  • 350g penne rigate raw pasta
  • 300ml light cream
  • 1/2 cup basil pesto
  • 1 large white onion, diced
  • 500g Super Butcher diced chicken breast
  • 1/2 cup fresh cherry tomatoes, halved
  • 1/3 cup finely grated parmesan cheese
  • Your favourite fresh herb (we recommend basil), to serve
  • Crusty bread, to serve



Preparation: 15min › Cook: 25min › Ready in: 40MIN

      1. Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain, reserving 1/4 cup liquid.

    • 2. Heat a heavy saucepan to medum heat, add onion, stirring until brown. Add garlic and chicken. Continue stirring until chicken is cooked through.
    • 3. Return pasta to pan over medium-low heat. Add reserved liquid, cream, pesto, and tomato. Stir to combine. Cook, stirring, for 1 to 2 minutes or until heated through.
      3. Divide between bowls. Top with parmesan herbs. Serve with bread.

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