I use this dish for nights when I have to get something on the table in a hurry. It is a sure fire hit, everytime.


  • 1 X 165g jar of Pesto sauce

  • 700g chicken, diced

  • 100 or so mls of cream

  • Oil

  • 1 x 500g packet of Penne pasta

  • Milk

  • Parmasen Cheese


  • 1.

    Boil a saucepan of water (for the pasta).

  • 2.

    Dice chicken.

  • 3.

    Place oil in a frying pan and cook chicken until it is just cooked through.

  • 4.

    Place a tablespoon of pesto into the frying pan and mix the chicken through. Leave for about a minute or two.

  • 5.

    Add penne into the boiling water and cook the pasta, as per directions on the packet.

  • 6.

    Place the cream into the frying pan and reduce the heat to just about a simmer.

  • 7.

    Place the remaining pesto in the jar into the frying pan.

  • 8.

    Mix the pesto through the cream and chicken.

  • 9.

    Half fill the empty pesto jar with milk. Put the lid on and shake. Add this milk into the frying pan.

  • 10.

    Let simmer until the pasta is cooked. The sauce will thicken.

  • 11.

    Drain pasta off.

  • 12.

    Place pasta into a bowl, put chicken on top with some sauce.

  • 13.

    Add some parmasen cheese


I love to use the Dolmio Traditional Basil Pesto sauce with this. It is mild enough for the children to eat, but has enough taste for us adults.
You can experiment with whatever pasta you like with this dish, as long as the pasta has ridges, it tastes good as the sauce sticks well.
Sometimes if you leave the sauce simmer for too long, it will be quite thick, just add some milk to the sauce to thin it out a bit.

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