This Easy Creamy Basil Pesto Chicken recipe is incredibly easy to make, another great meal if you’re in a rush to make dinner. When you’re in a rush, I’m a big fan of using a supermarket ready cooked roast chicken from the deli to make a variety of meals. I use it to make a quick soups, salads, and even pastas, like this one. Supermarkets always have rotisserie chicken ready to buy, and you don’t need to eat it with potato and veg, be creative with your chicken. Of course, it’s always tastier to make your own roast chicken.
With my garden mostly finished growing for the season, the only thing I seem to have left is basil, lots of it. Making basil pesto is a great way to use fresh basil, and Easy Creamy Basil Pesto Chicken recipe is perfect dish for a quick and easy pesto meal. Check out my basil pesto recipe here, or you could use store bought pesto for this recipe. Honestly, by the time the fettuccine pasta is cooked, your meal is prepped and ready mix together. You can shred the chicken into bigger pieces, but I had the kids help me, and they shred and cut the chicken into small pieces, but I prefer larger chunks of meat. I’m sure you’ll love my Easy Creamy Basil Pesto Chicken recipe. Bon Appetit! Приятного аппетита!
Easy Basil Pesto Chicken Recipe
- 400 g fettuccine noodles
- 1 whole roast chicken shredded
- 6-8 tablespoons pesto
- 2 cups of cream
- salt and pepper to taste
- parmesan to garnish
- basil leaves to garnish
Bring a large stockpot to a boil, and cook the fettuccine noodles as per instructions. Drain and set aside.
While the pasta is cooking, shred the chicken to bite size pieces. Heat the shredded chicken, pesto, salt and pepper and cook together for about 5 minutes. The pesto must be evenly mixed, chicken heated, and sauce starting to thicken.
Add the drained pasta to the pesto chicken mixture and mix together over low heat until heated and well combined. Garnish with fresh basil, parmesan, and extra pesto.
Recipe NotesOptional - You can substitute roast chicken with raw chicken breast. Cut into small pieces and fry in 2 tablespoons of oil until cooked, before adding pesto in Step 2.