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Chicken Pesto Pasta

Valerie Kukahiko
Crust Club Founder. Food Lover. Recipe Creator.

Simple, yummy and fresh recipes are my thing. I like to make dinners that don't require hours to make or a lot of specialty ingredients. I got this recipe from my sister-in-law years ago and I have loved it ever since! It's so quick and easy to make and my family loves it. It's perfect as "one dish" dinner for your family or makes a great main dish or side for a big group. 

Chicken Pesto Pasta

INGREDIENTS:

  • 1.5 lb chicken breasts OR 1 large rotisserie chicken
  • 1 lb farfalle (bowtie) pasta
  • 2 cups frozen peas, cooked
  • 7 oz pesto (I like Buitoni)
  • 1/2 cup ranch dressing
  • salt and pepper to taste
  • few handfuls baby spinach

DIRECTIONS:

  1. 1. Salt and pepper raw chicken. Bake at 400 degrees for 20-40 minutes, depending on the size of the chicken breasts. Dice baked chicken. OR dice up rotisserie chicken.
  2. 2. Meanwhile, cook pasta and peas according to package directions. 
  3. 3. Combine cooked pasta, chicken and peas into a large bowl.
  4. 4. Pour pesto and ranch over the pasta mixture and stir with a large spoon until all ingredients are combined.
  5. 5. Salt and pepper pasta to taste if needed.
  6. 6. Add a few handfuls of baby spinach to the pasta. Stir just until combined.