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Chicken, Pea and Pesto Pasta

Course Main Course
Cuisine American
Keyword budget friendly dinner, chicken pea and pesto, easy weeknight dinner, pantry dinner, weeknight dinner
Prep Time 5 minutes
Cook Time 25 minutes


  • 2 1/3 C Penne Noodles
  • 4 Chicken Thighs or two cups cooked chicken, diced or shredded
  • 1 C Fresh mushrooms, sliced
  • 3/4 C Frozen Peas
  • 2 C Fresh spinach
  • 3 Slices bacon
  • 1/2 Jar Pesto
  • 1/4 C Parmesan Cheese


  • Cook Chicken whichever way you prefer, and start boiling salted water for noodles in a separate pot
  • Slice and cook bacon over medium-high heat. Add cooked chicken to skillet. Add frozen peas.
  • Add in mushrooms. Stir, allow to cook.
  • Turn heat down to medium on bacon, chicken and peas. Allow penne to boil for five minutes then drain, reserving one cup of salted pasta water.
  • Add penne to chicken, bacon, and pea skillet, add half a cup of water, spinach and pesto. Allow water to cook down, adding more if needed. Stir occasionally.
  • Immediately before serving, add parmesan cheese.