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Presto Pesto Chicken and Leek Penne

Presto Pesto Chicken and Leek Penne

with Cheddar and Rocket
4.5(835)
Recipe Development Team
Recipe Development TeamUpdated on February 03, 2026
Get 50% off 1st box + free dessert for 3 months!
Get 50% off 1st box + free dessert for 3 months!
Calories
: 
867 kcal
Protein
: 
50.3g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

180 grams

Penne Pasta

(Contains: Cereals containing gluten)

1 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese

(Contains: Milk)

1 unit(s)

Leek

240 grams

Diced British Chicken Breast

10 grams

Chicken Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

32 grams

Pesto

(Contains: Milk)

20 grams

Wild Rocket

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Energy (kJ)3630 kJ
Energy (kcal)867 kcal
Fat40.4 g
of which saturates20.5 g
Carbohydrate74.8 g
of which sugars9.2 g
Dietary Fibre6.2 g
Protein50.3 g
Salt2 g
Potassium32.6 mg
Calcium21.6 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Kettle
•Colander
•Large Saucepan
•Garlic Press
•Grater
•Pan

Instructions

PDF
Cook the Pasta
1

a) Boil a full kettle.

b) Pour the boiled water into a large saucepan with 1/2 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.

Get Prepping
2

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

b) Grate the cheese.

c) Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Fry the Chicken
3

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

b) Once hot, add the diced chicken and leek 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.

Start the Sauce
4

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 simmer until reduced by half, 3-4 mins.

Combine and Stir
5

a) Stir the creme fraiche into the sauce 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 the sauce is a little too thick.

Finish and Serve
6

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

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

c) Top with a handful of rocket to finish.

Enjoy!

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