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Red pesto chicken pasta

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Made with a homemade red pesto, this speedy chicken pesto pasata recipe is a fresh twist on a classic dish. Give this recipe a go, it makes for an easy midweek option.

  • Serves4
  • Cook time15 minutes


  • 375g pkt fresh fettuccine
  • 1 tbs olive oil
  • 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, sliced
  • 250g vine-ripened cherry tomatoes
  • 290g jar Coles Italia Piccante Tomato And Chilli Pesto or Coles Tomato Pesto
  • 60g pkt Coles Australian Baby Rocket

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 following packet directions or until al dente. Drain, reserving ½ cup (125ml) of cooking liquid.
  2. Step 2

    Meanwhile, heat oil in a large, deep non-stick frying pan over medium-high heat. Cook half the chicken, stirring, for 3 mins or until golden brown and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with the remaining chicken.
  3. Step 3

    Add the tomatoes to the pan and cook for 3 mins or until the tomatoes begin to collapse. Remove from heat. Transfer tomatoes to a separate plate.
  4. Step 4

    Return chicken to pan with the pasta, pesto and reserved cooking liquid. Season. Toss to combine. Stir in the rocket. Top with the tomatoes.

    Tip: Serve with finely grated parmesan