Creamy chicken & green bean pesto pasta

Grab some Italian pesto and greens from your storecupboard and rustle up this pot – penne or fusilli work well

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 593
  • fat 28g
  • saturates 10g
  • carbs 56g
  • sugars 5g
  • fibre 3g
  • protein 29g
  • salt 0.7g


  • 400g pasta shapes
  • 250g green beans, trimmed
  • 1 tbsp olive oil
  • 1 bunch spring onions, finely sliced
  • 2 large ready-roasted chicken breasts, shredded
  • 5 tbsp pesto
  • 3 tbsp double cream
  • handful parmesan, grated, to serve


  1. Cook pasta following pack instructions, adding green beans for the final 6 mins of cooking time. Drain and reserve a few tbsps of the cooking water.

  2. Meanwhile, heat olive oil in a large frying pan. Add spring onions and cook for 1-2 mins until soft, then set aside.

  3. Add the shredded chicken in the pan and heat through. Stir through pesto and cream. Pop pasta and beans in with the chicken mix and stir to coat, adding a little of the cooking water. Season and sprinkle with Parmesan.

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