Pesto Chicken Pasta

If there is a how-to dish to make it’s definitely making your own homemade basil pesto. Imagine chunks of chicken breast, fresh-cooked fettuccine topped with some parmesan cheese. Yum! This is a tasty, filling and satisfying dish that you can eat anytime!

Pesto Chicken Pasta

1-2 Serving

30 Minutes

43 Calories


  • 400 g free-range chicken breast fillet (cut into pieces)
  • 450 g fettuccine
  • 2 x fresh basil
  • 1/3 cup pine nuts
  • 1 clove of garlic (chopped)
  • 1/2 cup parmesan cheese (finely grated) or romano (for an extra-strong flavour)
  • 1/2 cup extra virgin olive oil
  • Salt and Pepper (to taste)
  • 2 tbs extra virgin olive oil


  • Step 1: Place the basil leaves, pine nuts, garlic, and cheese in a food processor or blender and pulse until it's mixed.
  • Step 2: Add the oil and pulse until combined and chunky but not smooth. Stir in your salt and pepper to taste and set this aside.
  • Step 3: Grab a skillet at set it on medium heat and add the oil. Cook your chicken pieces until golden on all sides, and set aside.
  • Step 4: Bring a large salted pot of water to a rolling boil and cook your fettuccine and then drain the water.
  • Step 5: Toss your chicken through the pesto and pasta and serve immediately.