Creamy Chicken and Basil Pesto Pasta

Creamy Chicken and Basil Pesto Pasta

Ready in 30 minutes Serves 5
This dish most recently appeared in My Classic (3 Nights For 4) on Sunday, May 26, 2019.


Chicken Pasta

  • 1 pack chicken thighs
  • 2 cloves garlic, minced
  • 1 pack chicken spices
  • 1 capsicum
  • 1 carrot
  • 1/2 bunch silverbeet
  • 1 cup chicken stock
  • 1 pack basil pesto
  • 125g sour cream
  • 1/2 pack baby spinach


  • 1 pack linguine pasta

To Serve

  • 1 block Parmesan cheese, shaved
  • 1 pack chopped walnuts


  1. Prep chicken Pat chicken dry and toss with garlic, chicken spices, 1/2 tsp salt and a drizzle of oil. Season with pepper.
  2. Prep veggies Thinly slice capsicum, grate carrot, remove white stem from silverbeet and thinly slice leaves until you have about 3 cups worth.
  3. Cook pasta Bring a pot of salted water to the boil. Cook pasta for about 12 minutes, until tender. Reserve 1 cup pasta water and drain. Return pasta to pot with a drizzle of oil to prevent sticking.
  4. Cook chicken and veggies Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for about 6 minutes each side (depending on thickness), or until cooked through. Rest, covered. Return pan to medium heat with a drizzle of oil, add capsicum and silverbeet and cook for about 2 minutes until tender.
  5. Cook sauce Add stock and cook for about 2 minutes until slightly reduced. Add basil pesto, sour cream and 1/2 tsp salt to pan, fold through until combined. Roughly chop chicken into bite sized pieces. Add chicken, any resting juices, spinach and pasta to pan with a little reserved pasta water, if needed. Season to taste.
  6. Serve pasta topped with Parmesan cheese and walnuts.

Nutritional Information

Energy 3123 kj
746 kcal
Protein 47.2g
Carbohydrate 70.1g
Fat 30.1g