Chicken Pesto Pasta
Juicy chicken, fusilli and blistered baby marrows meet basil pesto in a fresh, quick sauce.
South African01High heat colours vegetables without making them soggy.
02Pasta water spreads pesto evenly.
03Mixing off heat protects fresh basil flavour.
Cook it calmly.
- 01
Sear the chicken
Cook seasoned chicken in a hot wide pan until golden. Remove before it dries out.
- 02
Blister the vegetables
Add baby marrows and tomatoes to the pan. Cook over high heat until coloured but still firm.
- 03
Loosen the pesto
Mix pesto with 100 ml warm pasta water and a squeeze of lemon in a large bowl.
- 04
Combine off heat
Fold hot fusilli, chicken and vegetables through the pesto. Finish with Parmesan.
Common mistakes
- Frying the pesto.
- Overcooking thin chicken strips.
- Adding vegetables to a cool crowded pan.
The detail that changes the dish.
Pesto is a dressing, not a frying sauce. Keep it away from fierce heat so the basil remains green and fragrant.
A quick pesto dinner that stays fresh
Chicken pesto pasta works when the hot ingredients are cooked first and the pesto joins off heat. That protects the basil and keeps the sauce bright.
Baby marrow and cherry tomato provide colour and acidity without turning the dish into a heavy cream pasta.
Pesto is the final dressing
Choose pesto with a clear basil flavour. Chicken breast and small vegetables cook quickly, making timing more important than a long method.
Pesto is a dressing, not a frying sauce. Keep it away from fierce heat so the basil remains green and fragrant.
At the table
Serve warm with lemon. It also travels well for lunch.
Later, if needed
Refrigerate for up to 3 days. Serve leftovers at room temperature or warm very gently.
Be realistic
Do not freeze the finished dish; pesto darkens and vegetables soften.
Frequently asked questions
Can I use jarred pesto?+
Yes. Choose one with basil high on the ingredient list and loosen it with pasta water.
Can I add cream?+
You can, but it mutes the basil. Pasta water is enough for a lighter sauce.
