Tasteful Chicken, pesto and parmesan pan pasta Recipe

This one-pan wonder is a quick and easy midweek dinner.
Chicken, pesto and parmesan pan pasta
Prep Time : 0:07 | Cook Time : 0:10 | Total Time : 0:17 | Serving : 4 person.


  • 300g dried fusilli pasta

  • 1 tablespoon extra virgin olive oil

  • 3 garlic cloves, crushed

  • 75g baby spinach

  • 2 smoked Lilydale Free Range Chicken Breasts, thinly sliced

  • 1/2 cup semi-dried tomato strips

  • 150g basil pesto, cashew and pecorino dip

  • 250g smooth ricotta

  • 1/2 cup small fresh basil leaves

  • 1/2 cup finely grated parmesan


  • Step 1

    Cook pasta following packet directions, until tender. Drain, reserving 1/2 cup cooking water.

  • Step 2

    Preheat grill on medium-high.

  • Step 3

    Meanwhile, heat oil in a large, ovenproof frying pan over medium-high heat. Add garlic and spinach. Cook, stirring, for 1 minute or until spinach is just wilted.

  • Step 4

    Add pasta, reserved cooking water, chicken, tomato, dip, ricotta and 1/2 the basil. Toss gently to combine. Sprinkle parmesan over pasta mixture. Place frying pan under grill for 2 minutes or until browned. Serve pasta sprinkled with remaining basil.

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