Hey readers,
If you’re looking for a quick, easy, and delicious dinner that doesn’t require loads of ingredients, this simple pesto chicken spaghetti could be just what you need.
It combines tender chicken, spaghetti, and creamy pesto to make a comforting meal that can be on the table in around 30 minutes.
It’s perfect for busy weeknights when you want something filling without spending ages in the kitchen.
One of the best things about this recipe is how easy it is to adapt.
You can add vegetables, change the type of pasta, or use leftover cooked chicken.
It’s also a great recipe for those days when you don’t want to spend a fortune on dinner.
Why You’ll Love This Recipe.
There are plenty of reasons to add pesto chicken spaghetti to your regular meal rotation.
It’s:
* Quick and easy to make.
* Budget-friendly.
*Made with simple ingredients.
* Filling and satisfying.
* Great for families.
* Easy to adapt.
* Perfect for using leftover chicken.
* Ready in around 30 minutes.
The pesto does most of the work when it comes to flavour, so you don't need a cupboard full of herbs and spices.
Ingredients.
For approximately 4 servings, you will need:
* 300 g spaghetti.
* 2 chicken breasts.
* 3–4 tablespoons green pesto.
* 2 tablespoons olive oil.
* 2 cloves of garlic, optional.
* 100 ml double cream or cooking cream.
* 50g grated Parmesan or another hard cheese.
* Salt and black pepper.
* A splash of pasta water.
You can also add vegetables if you like.
Peas, spinach, mushrooms, sweetcorn, broccoli, or cherry tomatoes all work particularly well.
If you’re trying to keep the cost down, you don't need to buy Parmesan specifically.
A cheaper grated hard cheese can work perfectly well.
How to Make Pesto Chicken Spaghetti.
1. Cook the spaghetti.
Start by bringing a large saucepan of salted water to the boil.
Add your spaghetti and cook according to the instructions on the packet.
Stir occasionally to prevent the pasta from sticking together.
Before draining, scoop out a mugful of the pasta water and put it to one side.
The starchy pasta water is useful because it helps loosen the sauce and gives it a lovely consistency.
Drain the spaghetti and leave it aside for a moment.
2. Prepare the chicken.
While the pasta is cooking, cut the chicken breasts into small bite-sized pieces.
Heat the olive oil in a large frying pan over medium heat.
Add the chicken and cook for approximately 6–8 minutes, turning regularly, until the chicken is cooked through and no longer pink in the middle.
If you’re using garlic, add the finely chopped garlic during the final couple of minutes of cooking.
Season with a little salt and black pepper.
3. Add the pesto.
Once the chicken is cooked, reduce the heat.
Add the pesto to the pan and stir it through the chicken.
You don't need to cook pesto for a long time.
Gently warming it is enough.
Add the cream and stir everything together until you have a creamy green sauce.
If the sauce looks too thick, add a small splash of the reserved pasta water.
4. Add the spaghetti.
Add the cooked spaghetti directly to the frying pan.
Use tongs or two forks to gently toss everything together, making sure the pasta is coated in the pesto sauce and mixed with the chicken.
Add a little more pasta water if necessary until you reach the consistency you like.
5. Add the cheese.
Sprinkle in the grated Parmesan and stir again.
Taste the sauce and add a little more black pepper or salt if needed.
Remember that pesto and Parmesan can already be quite salty, so it's worth tasting before adding lots of extra salt.
Serve immediately with another sprinkle of cheese on top.
Easy Ways to Change the Recipe.
The beauty of this recipe is that you don't have to follow it exactly.
Add vegetables.
Adding vegetables is an easy way to make the meal go further.
Try adding:
* Frozen peas.
* Sweetcorn.
* Spinach.
* Broccoli.
* Mushrooms.
* Cherry tomatoes.
* Peppers.
Frozen vegetables are particularly useful when you're trying to save money because you can use exactly what you need and put the rest back in the freezer.
Use leftover chicken.
If you have leftover roast chicken, this is a brilliant way to use it up.
Simply shred or chop the cooked chicken and add it to the pesto sauce to warm through.
Because the chicken is already cooked, you can make the meal even faster.
*
You don't have to use cream.
For a lighter version, simply mix the pesto with a little pasta water and Parmesan.
The result will be less creamy but still full of flavour.
Make it vegetarian.
Leave out the chicken and add extra vegetables instead.
Mushrooms, spinach, broccoli, and peas make particularly good additions.
You could also add chickpeas for extra protein.
Making This Recipe on a Budget.
Pesto chicken spaghetti doesn't have to be expensive.
Look for supermarket own-brand spaghetti and pesto rather than premium versions.
Own-brand products can be considerably cheaper while still working brilliantly in recipes like this.
Chicken thighs can also be a cheaper alternative to chicken breasts.
Remove the skin and bones if necessary and cut the meat into small pieces.
You can also make the meal stretch further by adding vegetables.
Adding a handful of frozen peas or some sliced mushrooms means you can use slightly less chicken while still having a filling dinner.
Another great money-saving tip is to check your fridge before shopping.
You may already have ingredients that can be added to the recipe.
What to Serve With Pesto Chicken Spaghetti.
This spaghetti is filling enough to serve on its own, but if you want something alongside it, garlic bread is an obvious choice.
A simple side salad can also work well.
If you're trying to keep the meal cheap, there's no need to buy additional side dishes.
The pasta, chicken, and sauce already make a complete and satisfying meal.
Storing Leftovers.
If you have leftovers, allow them to cool and place them in an airtight container in the fridge.
Use refrigerated leftovers within a couple of days and make sure they are reheated thoroughly until piping hot.
You may find that the pasta absorbs some of the sauce while sitting in the fridge.
Adding a small splash of water or milk when reheating can help loosen it.
Frequently Asked Questions.
Can I use jarred pesto?
Yes. Jarred pesto is perfect for this recipe and makes it particularly quick and convenient.
Can I use frozen chicken?
Chicken should be completely defrosted before cooking unless the packaging specifically states that it can be cooked from frozen.
Can I use another type of pasta?
Absolutely. Penne, fusilli, tagliatelle, or whatever pasta you already have in the cupboard will work.
Can I freeze pesto chicken spaghetti?
It can be frozen, although creamy pasta can sometimes change texture slightly after freezing and reheating.
For the best result, make only as much as you need or enjoy the leftovers within a couple of days.
Simple recipes are often the ones we return to again and again, and pesto chicken spaghetti is a perfect example.
With just a handful of everyday ingredients, you can create a comforting dinner without complicated cooking techniques or hours spent in the kitchen.
It's also incredibly flexible.
Add vegetables, use leftover chicken, swap the pasta, or leave out the cream depending on what you have available.
Whether you're cooking for the family, trying to save money, or simply need a quick dinner after a busy day, this creamy pesto chicken spaghetti is an easy recipe worth keeping in your collection.
Cheers for reading X
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