15-Minute Pesto & Chicken Pasta Recipe

15-Minute Pesto & Chicken Pasta Recipe
In a hurry? Bottled pesto sauce, ricotta cheese, and chicken from the poached chicken module can be quickly combined and tossed with pasta as soon as it is finished cooking. When they are mixed together in this 15-Minute Pesto & Chicken Pasta, the result is a delicious main dish in less time than it takes to make boxed macaroni and cheese. If it’s hot outside, this dish is perfect, since it’s cooked on top of the stove and won’t heat up the kitchen. The ricotta gives the dish a light and creamy quality, and the grape tomatoes make it taste fresh. This is a dish that will be requested over and over.


Bottled pesto sauce is readily available; it’s a good idea to have it on hand in the refrigerator so it can be quickly added to pasta, dips, bruschetta, etc.

Because summertime is so busy, consider preparing several Modules for the freezer; that way dozens of meals can be put together at a moment’s notice. This pasta dish can also be made with the Slow Cooker Turkey Breast Module or rotisserie chicken.

4 Servings

8 ounces penne pasta
Boiling salted water

2 poached chicken breasts from the poached chicken module (about 2 cups shredded chicken)

2 cups grape tomatoes, halved
1/2 cup ricotta cheese
1 cup pesto
Freshly ground black pepper
1/4 cup pine nuts
  1. Cook the pasta al dente in the boiling salted water.

  2. Meanwhile, thaw the poached chicken breasts in the microwave, shred, and place in a serving bowl.

  3. Add the remaining ingredients, stir well.

  4. When the pasta is done, drain it and toss it in the serving bowl with the remaining ingredients.

  5. Serve immediately.

Amount Per Serving
Calories 362 Calories from Fat 121
Percent Total Calories From: Fat 33% Protein 25% Carb. 42%

Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 4 g
Cholesterol 87 mg
Sodium 88 mg
Total Carbohydrate 38 g
Dietary Fiber 1 g
Sugars 0 g
Protein 22 g

Vitamin A 16% Vitamin C 39% Calcium 0% Iron 17%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.