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20-minute dinners

Pesto chicken pasta for two

Chicken, pasta and pesto brought together with a little pasta water rather than a heavy sauce.

Jump to recipePesto chicken pasta for two
Prep5 mins
Cook15 mins
Total20 mins

Ingredients

Measurement system

Method

  1. 1Prepare chicken breast and pesto; bring a medium saucepan of water to the boil.
  2. 2Cook dried pasta until just tender, reserving a small mug of cooking water before draining.
  3. 3Meanwhile, cook chicken breast with spinach in a wide frying pan until the sauce is hot and cohesive.
  4. 4Add the drained pasta and pesto; toss over low heat, adding reserved water a spoonful at a time.
  5. 5Divide between two bowls once the sauce coats the pasta and all perishable ingredients are steaming hot.

Equipment

  • Medium saucepan or 26 cm frying pan
  • Digital kitchen scales
  • Wooden spoon or spatula

Storage, reheating & freezing

Storage: Transfer cooled pesto chicken pasta for two to a shallow airtight container and refrigerate for up to 2 days; cool and chill promptly.

Reheating: Reheat in a covered pan over medium-low heat, adding a small splash of water where needed, until steaming hot throughout. Reheat once only.

Freezing: Freeze cooled portions in airtight containers for up to 1 month. Thaw overnight in the refrigerator before reheating; expect softer vegetables.

Helpful notes

  • Salt, pepper, water and optional cooking spray are treated as pantry seasonings and are listed in the method where needed.
  • Appliance performance varies, so use the visual cues and food-safety checks in the method alongside the stated timing.
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