Jamie Oliver Chicken Pesto Pasta

This easy and delicious Chicken Pesto Pasta by Jamie Oliver is a quick and nutritious meal packed with vibrant flavors. With tender chicken, creamy pesto, and fresh spinach, it’s a simple, satisfying dish you can customize using your favorite ingredients. Perfect for busy nights or a cozy dinner!

Ingredients Needed

Chicken:

• 2 x 200g (7 oz) skinless free-range chicken breasts
• 1 teaspoon fennel seeds
• 2 sprigs of fresh rosemary
• 2 tablespoons rapeseed oil (or canola oil)
• 4–5 cloves of garlic, bashed
• 1–2 fresh red chillies, halved
• 8 ripe cherry tomatoes, halved or quartered

Pasta & Pesto:

• 250g (9 oz) green beans, trimmed
• 1 big bunch of fresh basil, leaves picked
• 50g (1.75 oz) blanched almonds
• 50g (1.75 oz) Parmesan cheese, plus extra to serve
• 2 tablespoons extra virgin olive oil
• 1 lemon, juiced
• 1 clove of garlic, unpeeled
• 300g (10.5 oz) fresh lasagne sheets, sliced into handkerchief shapes
• 200g (7 oz) baby spinach

How To Make Chicken Pesto Pasta

1. Prepare the Chicken: On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper, fennel seeds, and rosemary leaves. Fold the paper over and flatten the chicken to 1.5 cm (0.6 inch) thick using a rolling pin. Heat the rapeseed oil in a frying pan, add the chicken, bashed garlic, and halved chillies. Cook for 3–4 minutes on each side until golden and cooked through.
2. Cook the Green Beans: Trim the green beans and place them in a casserole pan. Cover with boiling salted water and cook for 6 minutes with the lid on.
3. Make the Pesto: Put the basil (except a few leaves for garnish), almonds, Parmesan, olive oil, lemon juice, and unpeeled garlic clove into a food processor. Blitz until smooth, adding a little cooking water from the beans to loosen the mixture. Season with salt and pepper to taste.
4. Prepare the Pasta: Slice the lasagne sheets into random handkerchief shapes. Add them to the pan with the beans and cook for about 2 minutes. Add the tomatoes to the chicken pan and shake it gently.
5. Combine Everything: Stir the spinach into the pasta pan, then drain, reserving a cupful of cooking water. Return the pasta, beans, and spinach to the pan, pour in the pesto, and stir together. Loosen the mixture with splashes of reserved cooking water until silky.
6. Serve: Slice the chicken breasts and place on top of the pasta. Spoon over the tomatoes and chilli, then finely grate extra Parmesan over the dish. Garnish with basil leaves and serve.

Recipe Tips

• Flatten the Chicken: Use a rolling pin to flatten the chicken breasts to an even thickness. This helps them cook faster and more evenly, giving you a juicy, golden result.
• Don’t Overcook the Beans: Cook the green beans for exactly 6 minutes. They should stay crisp and bright green, adding a fresh crunch to the dish.
• Reserve Pasta Water: Always save a cup of cooking water for the pasta before draining. The starchy water helps to make the pesto sauce silky and smooth.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover Chicken Pesto Pasta cool to room temperature. Store it in an airtight container in the fridge for up to 3 days.
• Freeze: If freezing, allow the pasta to cool completely. Place it in an airtight container or freezer bag and store it for up to 1 month. To thaw, transfer it to the fridge overnight before reheating.
• Reheat: Heat a pan over medium heat and add a splash of water or broth. Stir the pasta occasionally for 5-7 minutes until heated through.

Nutrition Facts

Serving Size: 1 serving (approximately 1 cup)

• Calories: 819
• Total Fat: 44g
• Saturated Fat: 5g
• Cholesterol: 75mg
• Sodium: 630mg
• Potassium: 763mg
• Total Carbohydrate: 52g
• Dietary Fiber: 5g
• Sugars: 5g
• Protein: 42g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Mince Burgers
• Jamie Oliver Chicken Chasseur Slow Cooker
• Jamie Oliver Chicken And Aubergine
• Jamie Oliver Moroccan Chicken