Jamie Oliver Chicken Pesto Pasta Recipe

You know when you’re standing in the kitchen, hungry but so close to giving up and ordering something silly like sushi at 9pm? That was me. I had chicken breasts in the fridge, fresh lasagne sheets (from an impulse buy), and this bushy basil plant on the windowsill that was basically yelling “Use me or lose me.” So I gave it a go.

And wow—this chicken pesto pasta isn’t just another creamy-garlicky thing. It’s fresh but rich, lemony and a bit spicy if you want it, and full of texture from the blanched almonds in the pesto. You sear the chicken with rosemary and garlic, chuck some green beans and spinach in the pot with torn lasagne sheets (don’t worry, we’re not making ravioli here), and finish the whole thing off with a punchy green pesto that takes like, 90 seconds in the blender. The cherry tomatoes get jammy in the same pan as the chicken. It all just works. Didn’t even use a strainer. One pan, one pot, full belly.

Why You’ll Love It

• Homemade pesto tastes 900x better than jar stuff
• Uses up fresh herbs before they go mushy in the crisper
• Lasagne sheets = lazy rustic pasta shapes, zero shame
• The chicken’s super flavourful thanks to the garlic/chilli/oil combo
• It’s done in under 30 minutes if you move quick-ish
• Leftovers? Even better cold. I know. Wild.

Ingredients

For the chicken:

• 2 skinless chicken breasts (about 200g each)
• 1 tsp fennel seeds
• 2 sprigs rosemary, leaves only
• 2 tbsp rapeseed oil
• 4–5 garlic cloves, unpeeled but smashed
• 1–2 red chillies, halved
• 8 cherry tomatoes, halved or quartered

For the pasta & pesto:

• 250g green beans, trimmed
• 1 bunch fresh basil (pick a few leaves for garnish)
• 50g blanched almonds
• 50g Parmesan, grated (plus more for topping)
• 2 tbsp extra virgin olive oil
• Juice of 1 lemon
• 1 clove garlic
• 300g fresh lasagne sheets (cut into random squares)
• 200g baby spinach
• Salt & black pepper

How to Make It

Smash the chicken flat (therapeutic, honestly):

Toss chicken with salt, pepper, fennel, rosemary on some baking paper. Fold the paper over and whack it with a rolling pin until it’s about 1.5cm thick.

Get the chicken cooking:

Heat rapeseed oil in a pan over medium-high. Add chicken, smashed garlic cloves, and chillies. Sear for 3–4 mins a side, until golden and juicy. Toss in cherry tomatoes for the last few minutes.

Beans and pasta, one pot magic:

In a big pan, boil green beans for 6 mins in salted water with the lid on. Add lasagne sheet squares for the last 2 minutes, then chuck in the spinach and give it a stir.

Blitz up that pesto:

In a food processor, blend basil (minus your garnish leaves), almonds, Parmesan, lemon juice, olive oil, and the garlic (through a press is easiest). Add a ladle of pasta water to loosen. Season to taste—make it zingy.

Bring it all together:

Drain the pasta/beans/spinach (save some cooking water). Return to the pot, pour in pesto, and stir until silky. Add pasta water as needed.

Plate up like a pro (or not):

Slice chicken and spoon it over the pasta. Scatter with the roasted tomatoes, chillies, and any crispy garlic bits. Finish with extra Parm and those basil leaves.

Common Mistakes and How to Dodge Them

Chicken turned out dry?
You probably overcooked it. Flattening helps it cook evenly—don’t skip that part. And keep the heat to medium-high, not max blast.

Pesto too thick?
Add more pasta water, a spoonful at a time. It should coat everything like a light blanket, not clump like toothpaste.

Overcooked the pasta?
Remember, those fresh lasagne sheets cook fast. Two minutes is plenty. Just taste and trust your gut.

Garlic burned?
It’s easy to miss—especially if your pan’s too hot. Keep it on medium and don’t walk away for long.

Pasta sticking together?
Stir it when it goes in. And don’t overcrowd the pot—big pan, lots of water.

Storage and Reheating

Fridge:
Good for 2–3 days in an airtight container. Gets garlickier overnight (yes please).

Microwave:
Totally fine, but add a splash of water or olive oil before heating or it’ll dry out.

Stovetop (best method):
Reheat gently with a bit of water and a lid on. Stir halfway through.

Freezer:
The pesto can freeze well, but assembled pasta’s better fresh. Still, leftovers are leftovers—no judgment.

Frequently Asked Questions

Can I skip the almonds?
Sure, use cashews, walnuts, or even sunflower seeds. Or no nuts at all. Still delicious.

No lasagne sheets?
Use penne, fusilli, whatever’s on hand. Just cook it separately.

Too spicy for kids?
Skip the chilli or just use half. You can always add heat later.

What’s with the unpeeled garlic?
It roasts inside the skin and gets sweet and mellow. Just don’t eat the peel.

Nutrition Facts (Per Serving)

• Calories: 620 kcal
• Fat: 30g
• Carbs: 45g
• Protein: 38g
• Sodium: 400mg
• Sugar: 4g