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Creamy chicken pesto pasta


Use up leftover roast chicken, or buy a barbecued chicken from the supermarket, and turn it into this super easy pasta dish.

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Rate this recipe 4.2/5 (9 Votes)


  • 350 g dried penne pasta
  • 300 ml light cream
  • 1/2 cup basil pesto
  • 3 green onions, sliced
  • 1 1/2 cups skinless shredded roast chicken (see related recipe)
  • 1/2 cup drained sun-dried tomatoes, thinly sliced
  • 1/3 cup finely grated parmesan cheese
  • Thinly sliced green onions and crusty bread, to serve


Adapted from


Step 1

Step 1
Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain, reserving 1/4 cup liquid.
Step 2
Return pasta to pan over medium-low heat. Add reserved liquid, cream, pesto, onion, chicken and tomato. Stir to combine. Cook, stirring, for 1 to 2 minutes or until heated through.
Step 3
Divide between bowls. Top with parmesan and onion. Serve with bread.


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