Pesto-Parm Baked Chicken Thigh Fusilli
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Pesto-Parm Baked Chicken Thigh Fusilli

Pesto-Parm Baked Chicken Thigh Fusilli

with Zucchini in Rose Sauce

Sun-dried tomato pesto and Parmesan topped chicken thighs are baked to juicy perfection and served with fusilli in rose sauce.

Family Friendly

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

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

280 g

Chicken Thighs

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk May contain Soy, Sulphites)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

170 g


(Contains Wheat)

2 tbsp

Tomato Sauce Base

(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

1 unit(s)

Cream Cheese

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

1 unit(s)


Not included in your delivery

¼ tsp


0.13 tsp


1.5 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories760 kcal
Fat31 g
Saturated Fat12 g
Carbohydrate76 g
Sugar7 g
Dietary Fiber6 g
Protein45 g
Cholesterol170 mg
Sodium1160 mg
Trans Fat1 g
Potassium1000 mg
Calcium200 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Rolling Pin
Plastic Wrap
Parchment Paper
Baking Sheet


Cook pasta
  • Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min.
  • Reserve 1 1/4 cups (2 cups) pasta water, then drain and return fusilli to the same pot, off heat.
Prep zucchini and chicken
  • Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
  • Pat chicken dry with paper towels.
  • Cover chicken with plastic wrap.
  • Using a rolling pin or heavy-bottomed pot, carefully pound each chicken thigh until 1/2-inch thick. Season with salt and pepper.
  • Heat a large non-stick pan over medium-high heat.
Cook chicken
  • When the pan is hot, add 1/2 tbsp butter, then swirl the pan to melt. (NOTE: Don't overcrowd the pan! Cook chicken in 2 batches, using 1/2 tbsp butter per batch, if needed.)
  • Add chicken, and sear until golden-brown, 2 min per side.
  • Transfer chicken to a parchment-lined baking sheet. Spread half the pesto over tops of chicken, then sprinkle Parmesan over top.
  • Roast in the top of the oven until chicken is cooked through, 8-10 min.**
Cook zucchini
  • When fusilli is done, return the same pan to medium-high.
  • When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
  • Add zucchini. Cook, stirring occasionally, until slightly softened, 1-2 min. Season with pepper.
  • Sprinkle Cream Sauce Spice Blend over the pan, then add tomato sauce base. Cook, stirring often, until fragrant and zucchini is coated, 30 sec.
Finish fusilli
  • Add cream cheese, fusilli and 1 cup (1 1/2 cups) reserved pasta water to the pan. Bring to a simmer, stirring often, to combine cream cheese.
  • Simmer, stirring often, until sauce thickens slightly and zucchini is tender-crisp, 2-3 min. (TIP: Add reserved pasta water, 1 tbsp at a time, if sauce reduces too fast.)
  • Remove the pan from heat, then stir in remaining pesto. Season with salt and pepper, to taste.
Finish and serve
  • Stir in any juices from the baking sheet into the pan with fusilli.
  • Divide fusilli between plates.
  • Top with chicken.

If you've opted to get chicken thighs, prep and cook them in the same way the recipe instructs you to prep and cook the chicken breasts.

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