Spicy pesto chicken and pasta

    25 mins

    A spicy chicken and pesto pasta dish that's easy to make more or less spicy depending on who is eating it. It is one of my favourites. Serve with additional grated Parmesan, if desired.

    412 people made this

    Serves: 8 

    • 500g uncooked farfalle (bowtie) - or any small pasta
    • 3 tablespoons (45ml) olive oil
    • 1 tablespoon hot chilli paste
    • 500g skinless, boneless chicken breast halves - cut into 2cm pieces
    • 6 tablespoons pre-made Italian basil pesto
    • 1/2 cup grated Parmesan cheese
    • 1/2 cup chopped coriander

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente and drain.
    2. Meanwhile, heat the olive oil in a large frypan over medium heat. Mix in the chilli paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
    3. Toss the cooked farfalle, pesto, Parmesan cheese, and coriander into the frypan and continue cooking just until heated through.

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    Reviews in English (328)


    Wow, LAGIRL, you have really outdone yourself! This dish is incredible! The only changes are I used spiral pasta, and romano cheese instead of parmesan. By the way, for those of you who substitute chili powder, it's not quite the same as the paste (though if you don't have/can't find the paste, it should work). It's thick and spicy, and really enhances the flavor for the chicken. I found mine in the produce section of Ultra Foods (I would assume it'd be in the same place as other major grocery stores. I had never heard of chili paste before until I accidentally stumbled upon it and realized what it was.) They are in squeeze tubes, near the fresh herbs. Look for it, because the paste makes all the difference! Wonderful, wonderful recipe! Hands down, a keeper!  -  25 Sep 2007  (Review from Allrecipes US | Canada)


    I love anything with pesto and cheese so this was already a winner but adding vegetables (zucchini, mushrooms, red pepper, green pepper, onions), a bit of garlic and white wine was a huge plus to making it more nutritionally balanced and full flavoured...  -  19 Feb 2006  (Review from Allrecipes US | Canada)


    I make this all the time! It's easy and tastes excellent. Couldn't find chili paste but chili powder works just as well!  -  26 Mar 2007  (Review from Allrecipes US | Canada)