HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Chicken And Pesto Penne
Cheesy Chicken and Pesto Penne

Cheesy Chicken and Pesto Penne

with Green Peas

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Tonight chicken teams up with pasta for a tasty Italian-style dinner the whole family will enjoy. Simple but elegant pesto penne with green peas turns this dish into the perfect weeknight comfort food.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

170 g



1 tbsp

Italian Seasoning

¼ cup

Parmesan Cheese, shredded


¼ cup

Basil Pesto


56 g

Green Peas

113 g

Yellow Onion

Not included in your delivery

3 tbsp

Unsalted Butter*


1 tbsp


¼ tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories980 kcal
Fat50 g
Saturated Fat17 g
Carbohydrate76 g
Sugar5 g
Dietary Fiber6 g
Protein56 g
Cholesterol180 mg
Sodium680 mg
Utensilsarrow down iconarrow down icon
Large Pot
Paper Towel
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, peel, then cut onion into 1/4-inch pieces. Pat chicken dry with paper towels. Season all over with Italian Seasoning, salt and pepper.


Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until chicken is golden-brown, 2-3 min per side. Transfer chicken to a parchment-lined baking sheet. Sprinkle with half the Parmesan. Bake in the middle of the oven until chicken is cooked through, 10-12 min.**


Meanwhile, add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain.


Meanwhile, heat the same pan (from step 2) over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then green peas and onions. Cook, stirring occasionally, until tender-crisp, 5-6 min. Season with salt and pepper.


Add pesto, penne and reserved pasta water to the pan with green peas. Cook, stirring often, until penne is coated, 1-2 min. Season with salt and pepper. Remove the pan from the heat. Add 1 tbsp butter (dbl for 4 ppl, then toss until penne is coated, 1 min.


Slice chicken. Divide chicken and penne between plates. Sprinkle remaining Parmesan over top.