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 I always crave this, no matter what time of the year - I do love other comforting, warming foods during autumn/winter but this seems to hit the spot every single time, it’s also a really quick and easy lunch or dinner recipe - loved by all #winning. 

I don’t always buy cream so the (milk + cheese) is a super trick to creating creaminess to the pasta! 


Makes 4 servings


- 400g Penne pasta 

- 2 tbsp green pesto (or red pesto)

- 2 handfuls of spinach (chopped if preferred)

- 1 handful fresh basil (chopped if preferred) 

- 2 chicken breasts - cooked and diced/shredded 

- 1 cup grated cheddar 

- 100ml milk 



Cook pasta, drain and on low heat add ingredients as above. You can cook the chicken in the pan beforehand and add the pasta + ingredients to it.


⏰ 20mins

👶🏼 6m+ (shred chicken) 

❌ Allergens - wheat, nuts, dairy

❄️ refrigerate for 2 days or freeze into smaller portions for upto 3 months, defrost overnight or in microwave 

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