This chicken pesto pasta with peas is a simple yet delicious dish that can be made in just a few simple steps. With its flavorful combination of tender chicken, basil pesto, and sweet peas, this easy pasta recipe is sure to become a family favorite.
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Chicken pesto pasta with peas is a great family-friendly and budget-friendly recipe. It can be prepared quickly with pantry staples and it's very easy to make. It's also great for meal prep!
The sweet green peas add a pop of color and flavor to the dish, while the basil pesto provides a burst of freshness. It's a great option for busy weeknights when you want to serve up a tasty and satisfying meal without spending hours in the kitchen.
Be sure to check out my Pesto Chicken Stuffed Shells and Chicken Mushroom Pasta too!
Why you will love this recipe!
- Quick & Easy: It's ready in just 35 minutes and even less if you meal prep. It doesn't require any special equipment or cooking skills and it's super easy to prep!
- Budget-Friendly: You basically only need 6 ingredients for this recipe, most of which you probably already have in your pantry! Plus, you can also use leftover roast chicken to make this recipe, cutting down costs and time.
- Dietary Info: This pasta dish is the perfect combination of carbs, proteins, and veggies, which makes it the perfect nutritious and filling meal.
Ingredients
- Pasta: I used Tortiglioni pasta (also known as Cavatappi) for this recipe, but you can use any other short pasta shape you prefer, like Penne, Fusilli, Rigatoni, and so on.
- Chicken: Chicken breast works perfectly for this recipe. You can also use leftover roast chicken or boneless chicken thighs.
- Peas: I use frozen peas as they cook much faster. If you use fresh peas, make sure to clean them and cook them until tender.
- Pesto: Use your favorite jarred basil pesto or make it yourself from scratch if you prefer.
How to make chicken pesto pasta with peas
Be sure to scroll down for the full recipe!
- Sear the seasoned chicken in a skillet, add the onions, and bake in the oven (photo 1).
- Boil the pasta with the peas and drain (photo 2).
- Mix the pasta with the peas, the shredded chicken, the pesto, and lemon juice (photo 3).
Recipe Variations
You can customize this chicken pesto pasta to your liking or to the availability of ingredients.
- You can use chicken thighs instead of chicken breast to make this recipe. To cut down on time, I recommend using boneless and skinless chicken thighs.
- Use a homemade Basil Pesto or make a delicious variation like Cilantro Pesto, Pistachio Pesto, or Lemon Basil Pesto.
- If peas are not your favorite, you can use different vegetables, like green beans, broccoli or potatoes.
Frequently Asked Questions
If your pasta becomes dry, you can add a few tablespoons of pasta water to make the pesto more creamy.
You can serve it either hot or cold, especially for a summer picnic. But I prefer to serve it warm as it keeps a better consistency and flavor.
Any short-cut pasta shapes work very well for this recipe. You can use either dry or fresh pasta. In the case of fresh pasta, cut the boiling time to 3-4 minutes.
Serving Suggestions
This pasta is all you need to get a balanced meal, but if you want to can serve it with some side Asparagus and Feta Salad, this Melon Cucumber Salad, or delicious Air Fryer Garlic Pizza Rolls.
Make ahead, Storage and Reheating
You can cook the chicken and the onions in advance and set them aside in a closed container in the fridge until ready to use. Reheat or add them cold to the pasta.
The chicken pesto pasta with peas leftovers can be stored in the fridge in a closed container or a bowl covered with plastic wrap for up to 3 days.
To reheat, add a few tablespoons of water and reheat in the microwave or in a pot on the stove. You can also serve it cold or at room temperature.
Recipe Notes and Tips
- Boil the pasta and peas in salted water and set aside a cup of water when draining the pasta, to use in case the pesto is too dry.
- Cook the pasta al dente to avoid overcooking it since the pasta will continue to cook when it is drained and mixed with the other ingredients.
- I used one very large chicken breast in this recipe, if you have smaller chicken breasts, you can use two.
- Due to the risk of salmonella, it's very important to make sure the chicken is fully cooked through. If the chicken is still pink inside after the cooking time, bake for an additional 5-10 minutes.
Whether you're looking for a quick dinner recipe or a perfect dish for a summer potluck or barbecue, this Chicken Pesto Pasta with Peas will be everyone's favorite.
More Easy Pasta Recipes
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Chicken Pesto Pasta with Peas
Ingredients
- 1 large chicken breast (or two small)
- ¼ teaspoon garlic powder
- generous pinches of salt and black pepper
- 1 tablespoon oil (for cooking)
- 1 Spanish onion (sliced)
- 2 cups dried pasta (250g) (I used tortiglioni, but any short pastas like rigatoni, fusilli or penne will work well)
- 1 jar pesto (7 ounces / 218ml)
- juice of 1 lemon (optional)
- 1½ cups frozen peas (200g)
- parmesan to serve (optional)
Instructions
- Preheat your oven to 360F / 180c. Slice the onion and set to one side.
- Pat the chicken breast(s) dry and season with garlic powder, salt and black pepper on each side.
- Heat the oil in a skillet on a medium high heat. Once the oil is hot, place in the seasoned chicken breast. Cook for 3 to 5 minutes on both sides til browned.
- Add the sliced onion into the skillet, give a quick stir, the place the skillet into the preheated oven. Cook for 20 minutes, stirring the onions halfway through. Once the chicken is cooked through, remove from the oven and set to one side to rest.
- While the chicken is cooking, cook the pasta al dente in salted boiling water as per the package directions. At the end of cooking, add the frozen peas to the pasta for a couple of minutes, then drain and reserve a cup of the pasta water.
- Slice the chicken into bitesized pieces.
- Add the pasta and peas back to the pot with some of the cooking water. Add in the pesto, lemon juice (if using) and cooked chicken and onion.
- Stir everything together and heat through.
- Serve with grated parmesan.
Notes
- Boil the pasta and peas in salted water and set aside a cup of water when draining the pasta, to use in case the pesto is too dry.
- Cook the pasta al dente to avoid overcooking it since the pasta will continue to cook when it is drained and mixed with the other ingredients.
- I used one very large chicken breast in this recipe, if you have smaller chicken breasts, you can use two.
- Due to the risk of salmonella, it's very important to make sure the chicken is fully cooked through. If the chicken is still pink inside after the cooking time, bake for an additional 5-10 minutes.
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