Pesto Chicken Pasta

Be the first to review
READY IN: 25mins
Recipe by Chef shapeweaver

I found the original recipe in the July/August 2004 issue of "TOH" Quick Cooking magazine. It was sent in by Linda sweet of Newark, Delaware. if you want to make this even quicker, just use leftover mixed veggies. This recipe called for ziti, but I changed it to garden rotini (tri colored pasta). I left off the walnuts, but you can add them if you like. This is really a good way to use up that last bit of leftover chicken. Posted on October 30th, 2005.

Ingredients Nutrition

  • 8 ounces uncooked garden rotini pasta (or what ever pasta you want to use)
  • 1 12 cups leftover mixed vegetables (we like peas,corn,carrots)
  • 1 (14 g) envelope pesto sauce mix
  • 1 tablespoon cornstarch
  • 1 12 cups milk
  • 1 cup cubed cooked chicken (you could even use shredded if you like)
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 14 cup chopped walnuts (optional)
  • parmesan cheese, if desired


  1. Cook pasta according to package directions; add veggies during the last 2 to 3 minutes of cooking.
  2. In a small saucepan, whisk the pesto mix, cornstarch, and milk until smooth.
  3. Bring to a boil; cook and stir for 2 minutes, or until thickened.
  4. Stir in chicken, salt, and pepper.
  5. Drain pasta and veggies.
  6. Place in a large serving bowl.
  7. Add chicken mixture and toss to coat.
  8. Sprinkle with walnuts if desired.
  9. Sprinkle with parmesan cheese if desired.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a