Pesto chicken recipe

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  • Dairy-free
  • Healthy
  • Low-fat
serves: 2
Skill: medium
Prep: 10 min
Cooking: 20 min

Nutrition per portion

Calories 670 kCal 34%
Fat 35.2g 50%
  -  Saturates 6.9g 35%
  -  of which Sugars 1.8g 2%
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  • Making your own pesto takes just minutes in our Italian chicken and pasta dish, but you could buy shop-bought pesto to speed things up.


    • 15g olive spread (try Benecol® Olive Spread)
    • 2 x 150g skinless chicken breasts
    • 160g tagliatelle
    • Steamed broccoli and beans to serve
    • For the
    • pesto sauce
    • :
    • 1 x 25g bag basil leaves
    • 25g pine nuts
    • 15g Parmesan cheese broken in pieces
    • 1 clove garlic
    • 40g 15g olive spread (try Benecol® Olive Spread)


    • To make the pesto: Place the basil in a small food processor or liquidiser and blend until roughly chopped. Add the pine nuts, cheese and garlic and blend again. Add the olive spread and blend to a rough paste. Set aside for later use.

    • Preheat the oven to 200°C/fan oven 180°C/400°F/gas 6.

    • Melt 15g olive spread in a frying pan and heat until hot over a medium heat. Add the chicken breasts and cook for 10 mins, turning frequently to brown both sides. Place on a baking sheet and cook in the oven for about 10 mins until completely cooked through.

    • Meanwhile cook the pasta according to the pack instructions and drain well. Stir in the pesto, cover the pan and leave to melt for 1 or 2 mins.

    • Serve the chicken and pasta on a plate with the steamed broccoli and beans.

    Top tip for making Pesto chicken

    The pesto can be made in advance and will keep covered in the fridge for a week.

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