Creamy Chicken Pesto Penne

Adapted from Jenny Fanshaw


375g penne pasta (dry weight)[1]
300ml light cream
120g basil pesto
75g sun-dried tomatoes, drained & thinly sliced
1-2 chicken breasts, cooked & shredded (~540g)
40g spring onions, chopped finely
60ml salt-reduced chicken stock[2]
30g Parmesan cheese, grated (optional)
25g pine nuts, toasted (optional)
Salt and pepper, to taste (optional)

[1] Vetta Smart Pasta was used here – regular is fine, but nutritional information will be different
[2] Alternatively, use 60ml of water retained from cooking the pasta


1. Cook pasta in accordance with package directions
2. Drain pasta and add 60ml of chicken stock (or 60ml of water the pasta was cooked in)
4. Return to low heat and add cream, tomatoes, pesto, onions, chicken, and seasoning (if required)
5. Stir through for 1-2 minutes until the mixture is heated through
6. Top with toasted pine nuts and cheese

Nutritional Information

– Recipe yields 6 servings
– Each serving contains ~526 calories, 36g carbs, 45g protein, and 21g fat

Creamy Chicken Pesto



  1. looks good!:)

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