Being a pasta lover, there is rarely any pasta recipe that I have not tried. But today’s classic Jamie Oliver pesto chicken pasta is one of my favorites. It is almost a one-pot pasta dish, which is very close to my heart because it is a spot-on replica of the exact dish that I tried at Jamie Oliver’s restaurant for the first time.
I have made this dish too many times, so I know that you can never go wrong with it. If you have ever heard anyone say that they do not like this recipe, then it is probably because they are having it the wrong way.
With today’s classic, Jamie Oliver pesto chicken pasta, I will share how to make this fresh, earthy, yet cheesy pesto pasta at home in under 15 minutes. Now, isn’t that a quick meal to try out? It’s not only my all-time favorite celebration meal but also perfect for enjoying a quick weeknight dinner.
Moreover, the best part about this recipe is that we make pesto sauce from scratch to extract all the freshness, which you can store in a bottle to serve with any other dish.
Furthermore, I will spill the tea on how to make this in keto-friendly, vegan, vegetarian, and gluten-free style. So, buckle on tight because this ride is going to be a short but delicious one.
Equipment Required
- Measuring Spoon: To make this recipe a hit, I avoid eyeballing the ingredients and add them accurately using measuring spoons.
- Frying Pan: I use a large nonstick pan to mix and toss the mixture well.
- Knife: A knife comes in handy to chop off all the vegetables.
- Chopping Board: We will cut our chicken, lasagna, and other ingredients on this.
- Large Wooden Spatula: I go for a large wooden spatula. You can also go for a rubber spatula.
- Tongs: Even though I am a grown-up, I still get scared when splashes of oil splash on me, so these help me flip the chicken pieces easily.
- Food Processor: I use my food processor to make a smooth mix of pesto for my ingredients.
- Weighing Scale: Another trusted item that will help me to weigh my ingredients accurately is a weighing scale.
Jamie Oliver Pesto Chicken Pasta Ingredients & Substitution
Jamie Oliver Pesto Chicken Pasta Ingredients & SubstitutionNote: The ingredients in this recipe can serve up to 4 people. You can increase or decrease the quantity of ingredients as per your requirement.
- 2 X 200 g Chicken Breast: You can also use thin strips of tenderloins to make this dish.
- 2 Sprigs Rosemary
- 1 Teaspoon Fennel Seeds
- 1-2 Cloves of Garlic
- 1-2 Fresh Red Chilies
- 8 Ripe Cherry Tomato
- 2 Tablespoons Extra Virgin Olive Oil: Rapeseed oil or avocado oil are also some of the best choices for this dish.
- 250 gm Green Beans
- 200 gm Baby Spinach
- 1 Big Bunch of Basil: You can use dried basil if fresh is not available. However, use about one-third the amount of dried basil compared to fresh.
- 50 g Blanched Almonds: If you do not have almonds, then go for walnuts.
- 50 g Parmesan Cheese: Mozzarella or cheddar cheese also works great for this recipe.
- 300 gm Lasagna Sheets: If you don’t have lasagna, then you can use spaghetti or penne for this recipe.
- Salt and Pepper
- Lemon
Preparation & Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 20 Minutes | 15 Minutes | 35 Minutes |
How To Make Pesto Chicken Recipe
Step 1- We start by preparing the pesto dip by placing our basil leaves in the processor.
Step 2- Next, add pine nuts to the processor.
Step 3- To give the sauce an extra cheesy flavor, we will also add parmesan cheese to the food processor. Leave some aside for garnish.
Step 4- Follow it up by adding lemon juice to the processor.
Step 5- Next, add some garlic to this blend.
Step 6- Add salt and pepper to taste.
Step 7- Blend the mixture just until it all comes together.
Step 8- Add some water to the sauce to get the desired consistency.
Step 9- Blend till you get a smooth sauce as shown in the picture.
Step 10- Lay out a chicken breast on top of parchment paper, lay it on top of a chopping board, and season with rosemary and fennel seeds.
Step 11- Sear the chicken breast in a pan with some olive oil, at medium heat.
Step 12- Flip the chicken over once it is a little brown on one side, then add garlic and chopped red chilis.
Step 13- After the chicken is a little more brown, add cherry tomato halves to the pan, let them soften, then remove the pan from the heat, making sure the chicken is cooked through.
Step 14- Boil water in a large pot with some salt.
Step 15- Add stringed green beans to the water, then remove in a few minutes.
Step 16- Add lasagna sheets to the boiling water, remove once cooked.
Step 17- Blanch spinach in the same boiling water.
Step 18- In a pot, add the boiled lasagna sheets, pesto sauce, French beans, and blanched spinach, then toss it all together.
Step 19- Your Jamie Oliver Chicken Pesto Pasta is ready.
Expert Tips That I Recommend
Expert Tips That I Recommend- I prefer using blanched almonds instead of raw almonds for a smoother texture in the pesto sauce.
- I taste and adjust the seasoning at each cooking stage to ensure balanced flavors throughout the dish.
- I always use high-quality olive oil for the pesto sauce to enhance its flavor profile.
- Another hero ingredient is creamy cheese, which melts in your mouth. That’s why I add it generously to achieve that creamy, gooey cheese taste.
- I also avoid overcooking the pasta, chicken, or vegetables, as their distinct textures provide an excellent mouthfeel. The overcooked chicken will taste dry, while overcooked lasagna will turn soggy. Therefore, I recommend taking extra caution while sautéing the vegetables and cooking the chicken and pasta.
FAQs About Jamie Oliver Pesto Chicken Pasta
Nutritional Information
Jamie Oliver pesto chicken pasta is not healthy for daily consumption because it contains a lot of cheese. However, it also includes veggies like spinach, tomatoes, basil, and chicken, which are good for protein and vitamins.
Therefore, it makes for a great dish to enjoy once in a while. But does that balance everything out? To know more, let’s take a look at the nutritional values of this recipe:
| Calories | 581 Kcal |
| Fat | 27.3 g |
| Saturates | 5.4 g |
| Sugars | 5.4 g |
| Salt | 1.1 g |
| Protein | 48.6 g |
| Carbs | 30.9 g |
| Fiber | 7.1 g |
This pasta dish is high in protein and low in sodium, making it suitable for people following both diets.
Recipe Variations For Different Diets
- Gluten-Free: I use gluten-free pasta and cheese to keep this recipe completely gluten-free.
- Keto Diet Friendly: When making this dish for my keto-diet friends, I opt for keto-friendly pasta variants.
- Vegetarian: The pesto chicken pasta dish is quite versatile, and I skip adding chicken to make it vegetarian-friendly. Instead, I add fresh produce like broccoli, zucchini, and bell peppers.
- Vegan Friendly: I love this pesto chicken pasta recipe, but I have many vegan friends who cannot enjoy it. But that doesn’t stop me from making it in a vegan-friendly style. I skip adding chicken and cheese and instead use tofu or soy chunks. As for cheese, I go for my trusted vegan cheese, which adds a fresh flavor to this recipe.
- Dairy-Free: To make this dish dairy-free, I skip adding cheese and replace it with dairy-free cheese available in the supermarket. Also, avoid using regular butter and go for plant-based butter. Check if your pasta is dairy-free; if not, go for dairy-free pasta available easily in the markets.
Storing And Reheating This Recipe
Storing
- Countertop: This pesto chicken pasta tastes best when served hot. But while prepping my other dishes, I leave it on the chicken counter for about 2-3 hours, after which it goes straight into the fridge.
- Refrigeration: I store my pasta in the fridge in zip-lock bags and airtight containers, which keeps it fresh for up to two days.
- Freezing: I also use the freezing method to store my pesto sauce. Then, I quickly use it whenever I feel like having this pasta. You can easily freeze the pesto sauce for up to 1 month to keep it fresh.
Reheating
- Microwave: The microwave is my best friend when it comes to heating my pasta. I throw it into the microwave at the highest heat for less than a minute, and it comes out hot and fresh.
- Pan: If you do not have access to a microwave, you can simply add some hot water to the pan and then add your pasta to reheat. Stir the pasta occasionally to prevent it from sticking to the pan. After it is hot enough, you can serve it with some cheese and fresh parsley on top.
What To Serve With This Recipe
This creamy pasta has everything I love, but one of the classic combinations is having it with garlic bread on the side. Whenever I am tired of every other food out there, I go for this combo, which cheers me up every time. Another heavenly combination with which you can never go wrong is iced coffee or frosty.
I have also tried pesto pasta chicken with fruit wine. They turn ordinary days into lovely evenings. I also love sipping my iced coffee with this whipped, rich, and cheesy recipe.
To make this dish complete and more filling, you can also have it with Caesar salad and French onion soup, which is a great deal for me.
Printable Version
Jamie Oliver Chicken Pesto Pasta Recipe
Ingredients
For Chicken Breast
- 2 nos. Chicken Breast
- 1 teaspoon Fennel Seeds
- 2 sprig Rosemary
- 1-2 cloves Garlic
- 2 nos. Red Chilis
- 2 tablespoons Oil
- 8 Cherry Tomatoes
For Pasta And Pesto Sauce
- 250 gms Green Beans
- 200 gm Baby Spinach
- 1 bunch Basil
- 50 gms Blanched Almonds
- 1 tablespoon Garlic
- 50 gms Parmesan Cheese
- 300 gms Lasagna Sheets
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 no. Lemon
Equipment
- Measuring Spoons
- Weighing Scale
- Frying Pan
- Pot
- Large Knife
- Cutting Board
- Large Spoon
- Tongs
- Food Processor
Instructions
- In a food processor, add the basil leaves.
- Add pine nuts to the food processor after adding basil leaves.
- Add most of the parmesan cheese to the food processor, leaving some aside for garnish.
- Add the lemon juice to the food processor.
- Top the ingredients with the garlic kept aside for the pesto sauce.
- Add salt and pepper to taste.
- Blend the mixture just until it all comes together.
- Add some water to the sauce to improve the consistency.
- Blend till you get a smooth sauce as shown in the picture.
- Lay out a chicken breast on top of parchment paper, lay it on top of a chopping board, and season with rosemary and fennel seeds.
- Sear the chicken breast in a pan with some olive oil, at medium heat.
- Flip the chicken over once it is a little brown on one side, then add garlic and chopped red chilis.
- After the chicken is a little more brown, add cherry tomato halves to the pan, let them soften, then remove the pan from the heat, making sure the chicken is cooked through.
- Boil water in a large pot with some salt.
- Add stringed green beans to the water, then remove in a few minutes.
- Add lasagna sheets to the boiling water, remove once cooked.
- Blanch spinach in the same boiling water.
- In a pot, add the boiled lasagna sheets, pesto sauce, French beans, and blanched spinach, then toss it all together.
- Your Jamie Oliver Chicken Pesto Pasta is ready.
Notes
- I prefer using blanched almonds instead of raw almonds for a smoother texture in the pesto sauce.
- I taste and adjust the seasoning at each cooking stage to ensure balanced flavors throughout the dish.
- I always use high-quality olive oil for the pesto sauce to enhance its flavor profile.
- Another hero ingredient is creamy cheese, which melts in your mouth. That’s why I add it generously to achieve that creamy, gooey cheese taste.
- I also avoid overcooking the pasta, chicken, or vegetables, as their distinct textures provide an excellent mouthfeel. The overcooked chicken will taste dry, while overcooked lasagna will turn soggy. Therefore, I recommend taking extra caution while sautéing the vegetables and cooking the chicken and pasta.
Nutrition
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Conclusion
Don’t splurge any more money on restaurant takeouts—try this easy-peasy chicken pesto pasta at home. The famous Jamie Oliver pesto chicken pasta spell is revealed, and now is the perfect time to try it. I have tried this so many times, and it goes well as a side dish or main dish for lunch and dinner and pretty much everything.
I love this recipe, and I can’t wait for you to try it. Once you do, let me know in the comments below how it turned out.
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Hi there,
That should be grapeseed oil, not rapeseed. 🙂
Hey There,
It is basically rapeseed oil also known as olive oil in layman language. The recipe has been updated with the clarification, thank you for noticing! Keep coming back…
Rapeseed oil is the name given to oil produced from the seeds of the rape plant—a yellow flowering plant that’s a member of the Brassica (or cruciferous) family, which also includes broccoli and cabbage.