Name: Easy 30 Minute Chicken Pesto Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 500 g (1 lb) pasta (any type); 2 large boneless, skinless chicken breasts; 2 Tbsp olive oil; 3 garlic cloves, minced; 80 g (⅓ cup) basil pesto (about ½ jar); 100 ml (⅓ cup) single cream; 100 ml (⅓ cup) vegetable stock (made with a stock cube); 2 Tbsp walnuts, chopped; 1 ball mozzarella, torn; 1 bunch basil, chopped; 50 g (½ cup) parmesan cheese, grated; Salt and pepper, to taste

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Short Description

A satisfying and flavorful pasta dish combining tender chicken, creamy pesto sauce, walnuts, fresh basil, and gooey cheese—all ready in just 30 minutes.

Why You’ll Love This Recipe

Quick and easy: A wholesome dinner that comes together in half an hour.
One-pot cleanup: Minimal dishes—cook chicken, sauce, and combine in the same pan.
Bursting with flavor: Savory pesto, juicy chicken, creamy sauce, and crunchy walnuts make every bite exciting.
Customizable texture: Garnished with mozzarella, parmesan, and fresh basil for a layered taste sensation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

500 g (1 lb) pasta (any type)
2 large boneless, skinless chicken breasts
2 Tbsp olive oil
3 garlic cloves, minced
80 g (⅓ cup) basil pesto (about ½ jar)
100 ml (⅓ cup) single cream
100 ml (⅓ cup) vegetable stock (made with a stock cube)
2 Tbsp walnuts, chopped
1 ball mozzarella, torn
1 bunch basil, chopped
50 g (½ cup) parmesan cheese, grated
Salt and pepper, to taste

Directions

Cook the pasta: Follow package instructions, drain, and set aside.
Prepare the chicken: Place breasts between greaseproof paper and pound to even thickness. Season both sides with salt and pepper.
Cook the chicken: Heat olive oil in a nonstick pan over medium heat. Cook chicken for about 5–7 minutes per side, until juices run clear. Remove and set aside.
Make the sauce: In the same pan, sauté minced garlic until fragrant and golden (about 3 minutes). Stir in pesto.
Build the sauce: Pour in cream and vegetable stock, stirring to combine. Bring to a gentle simmer until warmed through.
Combine pasta and sauce: Add cooked pasta to the pan, tossing well to coat evenly.
Serve: Slice the chicken and place on top of the pasta. Scatter torn mozzarella, chopped walnuts, grated parmesan, and chopped basil over everything. Finish with a crack of black pepper.

Servings And Timing

Serves: 4 people
Prep Time: ~5 minutes
Cook Time: ~20–25 minutes
Total Time: ~25–30 minutes

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended due to the cream and cheese.
Reheat: Gently warm in a skillet over low heat, adding a splash of cream or stock to refresh the sauce. Alternatively, microwave briefly, stirring halfway through.

Variations

Vegetarian option: Skip the chicken, add grilled vegetables or sautéed mushrooms instead.
Swap nuts: Use pine nuts, almonds, or pecans instead of walnuts.
Protein boost: Add chopped cooked bacon, pancetta, or diced ham.
Healthy twist: Replace cream with Greek yogurt or half-and-half for a lighter sauce.
Add veggies: Stir in cherry tomatoes, peas, or baby spinach for extra color and nutrition.

FAQs

1. Can I use whole wheat pasta?

Yes—whole wheat or gluten-free pasta works well. Just adjust cooking time according to the package.

2. Can I cook chicken ahead?

Absolutely. Cook and slice chicken in advance, then reheat gently in the sauce when ready to serve.

3. Can I make it dairy-free?

Yes—use dairy-free cream, plant-based mozzarella, and vegan parmesan alternatives.

4. What if I don’t have basil pesto?

Swap with sun-dried tomato pesto, or stir in extra fresh basil and a splash of olive oil.

5. Can I use pre-cooked chicken?

Yes—shred or dice cooked chicken and stir it into the sauce at the end to warm through.

6. How do I make it spicier?

Add red pepper flakes or a dash of chili oil to the sauce while simmering.

7. How do I thicken the sauce?

Reduce it a bit longer on the stove, or stir in a teaspoon of cornflour slurry (cornflour plus water).

8. Can I use pecorino instead of parmesan?

Yes—pecorino works beautifully and adds a sharper, saltier note.

9. Is it okay to skip the walnuts?

Absolutely—it’s still delicious, though walnuts add a nice crunch and texture.

10. Can I prepare this gluten-free?

Yes—simply use gluten-free pasta and check that your stock cube is gluten-free.

Conclusion

Easy 30 Minute Chicken Pesto Pasta is the perfect balance of speed and flavor—creamy, aromatic, and endlessly adaptable. Whether it’s a busy weeknight or a casual dinner with friends, this dish delivers comfort and freshness with every forkful. Enjoy!

Ezabella