Chicken Pesto Pasta Recipe

This post may contain affiliate links. See my disclosure policy for more details.

As often as possible I cook meals from scratch but even as a stay at home mom I (Ashley) run out of time to do that EVERY night, for times when I (& you) need a bit of help getting dinner on the table there are dozens of wonderful starter products out there. Experiment with them, its not cheating and its still much less expensive then dining out when there are hungry mouths to feed.

Chicken Pesto Pasta Recipe
Recipe type: Main Dish
  • 10 oz. container Philadelphia Cooing Cream, Creamy Pesto
  • 12 oz. box Rainbow Salad Twirls (substitute any variety of preferred pasta)
  • 1 lb. chicken, cooked (cubed or shredded--I cut up both breasts from a grilled whole chicken)
  • 16 oz. bag of frozen mixed vegetables, thawed (I used Sugar Snap Stir Fry variety)
  • Parmesan cheese, shredded (garnish-optional)
  • Fresh basil leaves (garnish-optional)
  1. Cook pasta according to package instructions & steam or cook vegetables according to package instructions.
  2. Once pasta, vegetables & chicken are prepared combine in a large skillet with cover; stir in creamy pesto cooking cream, cover and cook over medium heat until heated through (approximately 10 minutes).
  3. Sprinkle with Parmesan cheese & garnish with basil leaves. Serve & enjoy!


Make sure you check out my other easy recipes!

This recipe may be linked at I Should Be Mopping the Floor, Two Maids Milking, The Saturday Evening Pot, Permanent Posies, 33 Shades of Green, Blackberry Vine , Polka Dots on Parade, Southern Lovely, Crystal & Comp, Tatertots & Jello

The following two tabs change content below.
Renae is a married working mom of two handsome boys. She works as a registered dental hygienist by day and blogs here at How to Have it All by night. She enjoys cooking from scratch, working in her vegetable garden and functional training.

Latest posts by Renae Chiovaro (see all)