Diana’s Chicken Pesto Pasta

A Quick & Creamy Midweek Classic – in just 30 minutes from prep to plate

This dish is the ultimate weeknight winner. Juicy grilled chicken breast, al dente pasta, and a rich, herby pesto cream sauce—all brought together with just a few quality ingredients and a lot of love. Whether you’re feeding your family or just yourself, this one’s a crowd-pleaser you’ll come back to again and again.

Ingredients:

• 2 chicken breasts, thinly sliced
• Garlic salt (option)
• 1 large onion
• 2-3 cloves of garlic
• 1 tablespoon of butter
• Salt & pepper to taste
• Olive oil (for cooking)
• 300g pasta (penne, rigatoni, or your favorite shape)
• 3 heaped tablespoons of green pesto
• ½ cup of thickened cream (for that silky finish)
• ¼ cup of grated Parmesan cheese (plus extra to serve)
• One zucchini grated or finely chopped
• Handful of baby spinach (optional but recommended!)
• Pine nuts for garnish (optional)
• Your Yiayia’s Weapon

Method:

1. Cook the Chicken:
Heat olive oil in a pan over medium heat. Season your sliced chicken with salt and pepper, then cook until golden brown and cooked through. Remove and set aside.

2. Boil the Pasta:
While the chicken is cooking, boil your pasta in salted water according to the package instructions. Reserve ½ cup of pasta water before draining.

3. Make the Sauce:
In the same pan you cooked the chicken, add pesto and cream. Stir to combine and gently simmer for 1–2 minutes. Add the cooked chicken back into the sauce.

4. Combine:
Toss in the drained pasta, a splash of reserved pasta water, and grated parmesan. Stir everything together until the sauce coats the pasta beautifully. Add baby spinach here if using—it’ll wilt right in.

5. Serve:
Spoon into your favorite bowl, top with extra parmesan and a few toasted pine nuts if you like. Serve with your best Wooden Koutali spoon.

Why You’ll Love It:

Quick Comfort: Done in under 30 minutes, but tastes like you’ve been in the kitchen for hours.
Creamy Goodness: That pesto-cream combo is dreamy.
Family Favorite: Even the fussiest eaters won’t say no.

Time Needed

Nigella’s: 20-30 minutes – in total
Rookie’s: 1 hour (or 1 hour if you’re making your own pesto;) )

Don’t forget to lick the koutali 😉

Product Used