Italian inspired cuisine
Pasta pesto with chicken
Pasta pesto with chicken cooks quickly and is still aromatic enough not to seem random. Pesto, chicken and pasta together make an uncomplicated main dish that is very suitable for everyday use.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 770 kcal
- Protein
- ≈ 45.9 g
- Carbohydrates
- ≈ 62.4 g
- Fat
- ≈ 36.4 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 tbsp olive oil · ≈ 27.3 g
- 80g green pesto · ≈ 80 g · Assumed quantity / reference product
- 1 handful of cherry tomatoes · ≈ 100 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 350 g pasta of your choice
- 500 g chicken breast fillet
- 2 tbsp olive oil
- 80g green pesto
- 150 ml cream
- 40g Parmesan
- 1 handful of cherry tomatoes
- Salt
- pepper
Instructions
- Cook the pasta in salted water until al dente.
- Cut the chicken into strips and season with salt and pepper.
- Heat olive oil in a pan and fry the chicken until golden brown.
- Halve the cherry tomatoes and briefly add them to the pan.
- Stir in the pesto and cream and heat briefly, do not boil heavily.
- Add parmesan and season the sauce to taste.
- Drain the pasta, mix with the sauce and serve immediately.
