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Chicken and kale pesto linguine

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Whip up this Chicken and kale pesto linguine for dinner tonight. Infused with herbs, garlic and chilli, this tasty dish will be added to your weeknight rotation in no time.

  • Serves4
  • Cook time20 minutes
  • Prep time15 minutes


  • 375g linguine
  • 90g kale, chopped
  • ⅓ cup basil leaves
  • 2 garlic cloves, thinly sliced
  • ⅓ cup (25g) flaked almonds
  • ½ cup (40g) finely grated parmesan
  • 1 long red chilli, finely chopped
  • ½ cup (125ml) olive oil
  • 250g cherry tomatoes
  • 220g cherry bocconcini, drained, torn
  • 2 cups shredded Coles RSPCA Approved Hot Roast Chicken (about ½ chicken)
  • Basil leaves, extra, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the pasta in a large saucepan of boiling water for 10 mins or until al dente. Drain, reserving ½ cup (125ml) cooking liquid.
  2. Step 2

    Meanwhile, place the kale, basil, garlic, almonds, parmesan and chilli in a blender or food processor and blend or process until well combined. With the motor running, gradually add the oil in a thin, steady stream. Blend or process until well combined.

  3. Step 3

    Heat a large saucepan over medium heat. Add the tomatoes and cook for 5 mins or until starting to split. Add the pasta, reserved cooking liquid, bocconcini, chicken and half the kale pesto to the pan. Cook, tossing, for 3-4 mins or until mixture is well combined and heated through. Season.

  4. Step 4

    Top the pasta with remaining pesto and extra basil leaves to serve.