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One-pot chicken pesto pasta recipe
One-pot chicken pesto pasta recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Make a quick and comforting one pot chicken and pumpkin pesto pasta in just 30 minutes. Elevate your basic chicken pasta with fresh and herby pesto and earthy sweet pumpkin. Easy 3-step recipe with on-hand ingredients, perfect for last minute dinners. Freezer friendly for up to 3 months, great leftovers.
Ingredients:
  • 350g dried rigatoni pasta
  • 600g butternut pumpkin, peeled, deseeded, cut into 2.5cm pieces
  • 1 barbecue chicken, skin and bones removed, meat shredded
  • 220g tub bocconcini, torn
  • 30g (1⁄2 cup) bought basil pesto, plus extra, to serve (optional)
Instructions:
  • In a large saucepan, bring 1.25L (5 cups) water to a boil over medium-high heat. Stir in the pasta and continue stirring until the water returns to a boil. Cover the saucepan before proceeding.
  • Lower the heat to medium. Continue to cook, stirring every 2 minutes, for 5 minutes. Mix in the pumpkin. Keep cooking, stirring every 2 minutes, for 10 minutes or until the pasta is al dente and the pumpkin is tender. Remove from the heat.
  • Combine the chicken, bocconcini, and pesto, stirring until thoroughly mixed. Season to taste and garnish with extra pesto, if desired. Serve and enjoy!

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