Creamy pesto chicken pasta

    55 min

    A deliciously rich chicken pasta dish. This recipes brings together some of the most flavoursome ingredients, including sun-dried tomatoes, pine nuts, Parmigiano Reggiano and basil pesto.

    294 people made this

    Serves: 6 

    • For the pesto
    • 85g fresh basil
    • 3 cloves garlic
    • 25g Parmigiano Reggiano (Parmesan) cheese, grated
    • 45g pine nuts
    • 1 medium ripe tomato, chopped
    • 4 tablespoons olive oil
    • For the marinade
    • 4 tablespoons chicken stock
    • 250ml white wine
    • 2 tablespoons dried basil
    • 2 teaspoons dried oregano
    • 2 cloves garlic, finely chopped
    • 6 boneless, skinless chicken breast fillets, cut into strips
    • 450g dried penne pasta or any other pasta shape you prefer
    • 5 tablespoons olive oil, divided
    • 1 large onion, diced
    • 1 tablespoon sugar
    • 1/2 (280g) jar oil-packed sun-dried tomatoes, drained and sliced
    • 45g pine nuts
    • 125ml white wine
    • 250ml double cream
    • pinch salt to taste

    Prep:40min  ›  Cook:15min  ›  Ready in:55min 

    1. Place basil, garlic, Parmigiano Reggiano, pine nuts and tomato in a food processor. Gradually add olive oil, while pulsing, until mixture is smooth and creamy.
    2. In a bowl, stir together chicken stock, 250ml white wine, dried basil, oregano and garlic. Stir in chicken pieces.
    3. Bring a large saucepan of lightly salted water to the boil. Add pasta and cook until just al dente, about 8 minutes. Toss with 2 tablespoons olive oil. Set aside.
    4. Heat 3 tablespoons olive oil in a frying pan over medium heat. Stir in onions and sprinkle with sugar. Cook until the onions are soft and translucent. Stir in sun-dried tomatoes and pine nuts; cook for about 3 minutes. Stir in chicken and marinade. Stir in 125ml white wine. Simmer chicken pieces, stirring occasionally, about 8 minutes.
    5. Add pasta and pesto to the frying pan. Stir in cream and cook until the sauce is thickened. Adjust salt and freshly ground pepper to taste and serve with freshly grated Parmigiano Reggiano.

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    Reviews in English (193)


    Your recipes look delicious as shown in pictures,this is a great looking creamy chicken pasta my most favorite ingredients are included in your recipe.I always keep searching on the internet about restaurants and food.And I found Bistroservices very useful for my kind of choices.  -  19 Jan 2016


    Love this recipe, easy to make and so tasty, will put this on the list as a regular meal,  -  15 Apr 2015


    Even though this was a lot of work I give it a 5 because it was awesome. You can taste the different flavors separately, and thogether they blend perfectly. I followed this recipe to a T and it came out super. I didn't have any issues with the sauce not thickening, but if you're worried about it, I suggest a) either not adding all of the cream at the end which I suspect wouldn't change the flavor that much, or b) before adding the cream mix into it 1 or 2 TBSP flour, mix it up and then pour it in and cook for a few minutes. Loved it!  -  27 Jan 2008  (Review from Allrecipes US | Canada)