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Pesto Chicken Pasta1

Pesto Chicken Pasta

Dmitri Magi
Try my Pesto Chicken Pasta! Creamy, cheesy, and packed with pesto and tender chicken, it’s perfect for a weeknight dinner. Easy to make and tastes like a fancy restaurant dish. Let’s get in!
Calories: 695 | Protein: 50g | Carbs: 50g | Fat: 20g
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 2
Calories 695 kcal

Equipment

  • Oven or air fryer (for chicken)
  • Large skillet or frying pan
  • Medium pot (for pasta)
  • Wooden spoon or spatula
  • Knife and cutting board
  • Grater (for mozzarella)

Ingredients
  

  • For the Chicken:
  • 300 g 2 medium chicken fillets
  • 1 tsp oregano
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • Pinch of salt
  • For the Sauce and Pasta:
  • 150 g dry pasta
  • 1 sliced red onion
  • 100 g sliced mushrooms
  • 2 tbsp reduced-fat pesto
  • 100 ml chicken stock
  • 30 g Philadelphia cream cheese
  • 60 g mozzarella divided in half
  • 1 tsp lazy garlic

Instructions
 

  • Step 1: Cook the Chicken. Preheat your oven or air fryer to 180°C (350°F). Season the chicken fillets with oregano, black pepper, garlic powder, and salt. Place them in the oven or air fryer and cook for 20-25 minutes until fully cooked.
  • Step 2: Cook the Pasta. Boil the pasta in salted water according to package instructions. Once cooked, drain and set aside.
  • Step 3: Prepare the Sauce. In a large skillet, heat a splash of oil and fry the sliced red onion and mushrooms until softened. Add the lazy garlic and cook for 30 seconds.
  • Step 4: Add the Liquids and Cheeses. Pour in the chicken stock and let it simmer for a few minutes to reduce slightly. Stir in the pesto, then add the Philadelphia cream cheese and half of the mozzarella. Stir continuously until the cheese is melted and the sauce is smooth.
  • Step 5: Combine Everything. Slice the cooked chicken into strips and stir it into the sauce. Add the drained pasta and mix everything together until evenly coated.
  • Step 6: Final Touches. Divide the pasta into bowls, sprinkle the remaining mozzarella on top, and place under the grill for 2-3 minutes until the cheese is bubbly and golden.
  • Step 7: Serve. Enjoy your pesto chicken pasta with a side of steamed veggies or a fresh salad.

Notes

  • Cook the Chicken Thoroughly: Use a meat thermometer to ensure the chicken reaches an internal temperature of 75°C (165°F).
  • Stir the Sauce Well: Make sure the cheeses are fully melted and combined for a smooth, creamy sauce.
  • Don’t Overcook the Pasta: Pasta should be al dente (firm to the bite) so it holds up well in the sauce.