Chicken Pesto Pasta

This meal took me 15 minutes to whip up with less then 10 ingredients! I made the pesto from scratch using our pesto recipe . This is a family friendly recipe, can be gluten free if you swap the pasta for a gluten free alternative and vegetarian (swap the chicken for edamame beans).

Chicken Pesto Pasta



Prep time




  • 450gm chicken breast/ thighs, sliced into small chunks

  • 1 onion, diced

  • 3 garlic cloves, diced

  • 1-2 Tbsp extra virgin olive oil

  • 400g wholewheat pasta (or other GF option like quinoa or buckwheat)

  • 4 handfuls of spinach

  • 2 cups sliced mushrooms

  • 3/4 cup basil pesto

  • Salt/ pepper to taste


  • Heat the olive oil in a pan and sauté the onions and garlic for 2-3 minutes. Add the chicken and mushrooms.
  • Cook on low- medium heat until the chicken is cooked through. In the meantime, cook the pasta as per the packet instructions.
  • Add the spinach to the chicken, stir to combine for 2 minutes.
  • Drain the pasta then add into the pan with the chicken. Pour in the basil pesto and mix to combine.
  • Garnish with basil leaves and/ or a bit of grated cheese.

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