Pesto pasta with chicken
Tender cooked chicken breast tossed with penne pasta, cherry tomatoes and spinach in green basil pesto.
Allergens: contains cereals containing gluten, milk, tree nuts. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 70g carbs · 5g sugars · 6g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Chicken breast filletsnot compared | £2.75 | – |
| Penneuse 350g | 2 × £1.50300g · £0.50 per 100g | £1.381kg · £0.14 per 100g |
| Green pestopack 190g · use 190g | £0.89£0.47 per 100g | £0.89£0.47 per 100g |
| Cherry tomatoesuse 200g | £1.00300g · £0.33 per 100g | £0.89200g |
| Spinachuse 100g | £1.77500g · £0.35 per 100g | £1.35250g · £0.52 per 100g |
| Basket total (full packs) | £6.66 | £4.51 |
| Cost of what this recipe uses | £3.65 | £2.79 |
| Per serving | £0.91 | £0.70 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Chicken breast fillets.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Weigh 500g chicken breast fillets, 350g penne, 190g green pesto, 200g cherry tomatoes and 100g spinach. Pat the chicken dry and slice into 2cm strips. Halve the 200g cherry tomatoes and set aside. Rinse the spinach and shake dry. This prep takes about 5 minutes.
- Bring a large saucepan of salted water to a rolling boil on high heat. Add 350g penne and cook 10-11 minutes until al dente and tender with a slight bite. Reserve 100ml of the starchy cooking water then drain the pasta well. The penne should be glossy and not sticking together.
- Heat 1 tbsp vegetable oil in a large frying pan on medium-high heat until shimmering. Add the chicken strips in a single layer, season with salt and black pepper. Cook 5-6 minutes, turning occasionally, until golden brown outside and no pink remains inside. Transfer chicken to a plate and keep warm.
- Reduce the hob to medium heat and add the halved cherry tomatoes to the same pan. Cook 2 minutes until they start to soften and release juices. Add 100g spinach and toss continuously until wilted, bright green and just starting to collapse. The pan should look glossy with tomato juices.
- Spoon 190g green pesto into the pan with tomatoes and spinach. Add 2-3 tbsp of reserved pasta water and stir on low heat for 1 minute until the sauce is smooth and fragrant. It should coat the back of a spoon and look glossy, not clumpy. Keep the heat low to avoid splitting the pesto.
- Add the drained penne and cooked chicken back into the frying pan on low heat. Toss everything together for 1-2 minutes until the pasta is evenly coated in pesto and the chicken is heated through. Add more pasta water a little at a time if the sauce looks dry. The dish should look vibrant green with pink tomato flecks.
- Taste a piece of pasta and chicken, then season with extra salt and black pepper if needed. The pesto should taste bright and herby, not bland, and the chicken should be juicy. Adjust the sauce consistency with a final splash of water until silky. This is your final seasoning check before serving.
- Divide the pesto pasta with chicken between 4 warm bowls, spooning sauce over the top. Serve immediately while hot and glossy. Finish with a little extra pesto on top if you like. The chicken should be golden, pasta al dente, and spinach just wilted.
Tips
- Swap 500g chicken breast for cheaper chicken thighs or use tinned tuna for a budget version, and use frozen spinach instead of fresh.
- For batch cooking, cool the pasta within 1-2 hours then portion into 4 containers. Eat fridge leftovers within 48 hours, or freeze as soon as possible and defrost in the fridge for 24 hours.
- Reheat only once until steaming hot throughout. Microwave or reheat on the hob with a splash of water, and never reheat rice dishes leftovers beyond 1 day.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Chicken breast fillets · about 150g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Salmon with New Potatoes, Fish Finger Sandwiches, Salmon Fish Pie. - Penne · about 150g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, One-Pot Creamy Tomato & Lentil Pasta, Cheesy Chicken and Broccoli Pasta. - Spinach · about 900g left
Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Creamy Lentil & Spinach, Shakshuka, Tuna Nicoise Salad.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).