Creamy Chicken Pesto Penne
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Creamy Chicken Pesto Penne

Creamy Chicken Pesto Penne

with Cheddar and Rocket

Family Friendly
Chef's Choice
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

180 grams

Penne Pasta

(Contains Cereals containing gluten)

1 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese

(Contains Milk)

240 grams

Diced Chicken Breast

10 grams

Chicken Stock Paste

150 grams

Creme Fraiche

(Contains Milk)

32 grams

Fresh Pesto

(Contains Milk)

20 grams

Wild Rocket

Not included in your delivery

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3578 kJ
Energy (kcal)855 kcal
Fat39.8 g
of which saturates20.6 g
Carbohydrate71.3 g
of which sugars6.1 g
Protein50.1 g
Salt1.82 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan



a) Boil a full kettle.

b) Pour the boiled water into a large saucepan with 0.5 tsp salt on high heat.

c) Add the penne and bring back to the boil. Cook until tender, 12 mins.

d) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.


a) While the pasta cooks, peel and grate the garlic (or use a garlic press).

b) Grate the cheese.


a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken to the pan and season with salt and pepper.

c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.


a) Add the garlic to the cooked chicken and cook for 1 min.

b) Stir in the water for the sauce (see pantry for amount) and chicken stock paste.

c) Bring to a boil, then turn the heat down and simmer until reduced by half, 3-4 mins.


a) Stir the creme fraiche into the pan and simmer for 3-4 mins, then remove from the heat.

b) Mix in the cooked penne, half the cheese and three quarters of the pesto.

c) Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.


a) Share the creamy chicken pesto pasta between your bowls.

b) Drizzle over the remaining pesto and scatter with the remaining cheese.

c) Top with a handful of rocket to finish.