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10-Min Creamy Red Pesto Chicken Pasta

10-Min Creamy Red Pesto Chicken Pasta

4.5rating out of 5

(1368 reviews from our customers)

Prep Time

10 min



For this speedy supper, you'll sauté sweet Romano pepper with diced British chicken, crème fraîche and ready-to-eat red pesto. Garnish with fresh basil and grated cheddar and hey pesto, dinner is ready!

Prep Time

10 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
basil 3.18
10g basil
British diced chicken 2
250g British diced chicken breast
40g cheddar cheese †
Romano Pepper
1 Romano pepper
Sundried tomato nut pesto pot
1 sun-dried tomato nut pesto pot (45g) †
chicken stock cube (new 5/18)
1 Knorr chicken stock cube †
1 tomato paste sachet (16g)
1 pot of crème fraîche (100g) †
120g quick cook amorini
120g quick cook amorini †
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 10g basil
  • 250g British diced chicken breast
  • 40g cheddar cheese<span class="strong">†</span>
  • 1 Romano pepper
  • 45g sun-dried tomato nut pesto<span class="strong">†</span>
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 1 tomato paste sachet (16g)
  • 1 pot of crème fraîche (100g)<span class="strong">†</span>
  • 120g quick cook amorini<span class="strong">†</span>
Typical Values per 100g per serving
Energy 766 kJ
182 kcal
2649 kJ
631 kcal
of which saturates
7.9 g
4.1 g
27.3 g
14.1 g
of which sugars
16.2 g
2.3 g
55.9 g
8.1 g
Fibre 1.2 g 4.3 g
Protein 12.5 g 43.1 g
Salt 0.89 g 3.09 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
10g basil
basil (100%)
250g British diced chicken breast
chicken breast fillet (100%)
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
1 Romano pepper
red romano pepper
45g sun-dried tomato nut pesto
tomato purée, sunflower seed oil, basil (10%), sun-dried tomatoes (4%), Red Peppers (sulphites), cashew nut, Grana Padano PDO cheese (milk, egg), Pecorino Romano PDO cheese (milk), carrots, pine kernels, acidity regulator: lactic acid; extra virgin olive oil, garlic, salt, antioxidants: rosemary extract. May contain peanut & nuts
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
1 tomato paste sachet (16g)
1 pot of crème fraîche (100g)
pasteurised milk (56%), cream (milk) (43%), stabiliser potato starch, lactic starter culture
120g quick cook amorini
Durum wheat semolina
  • Allergens highlighted by † (milk, sulphites, egg, nut, celery, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)


Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of olive oil over a medium-high heat

Meanwhile, deseed the Romano pepper[s] (scrape the seeds and pith out with a teaspoon) and slice into rings, discarding the stalks


Once hot, add the diced chicken breast and sliced Romano pepper to the pan with a pinch of salt and cook for 3-4 min or until the chicken has browned slightly

Dissolve the Knorr chicken stock cube[s] in 150ml [200ml] boiled water and set aside


Meanwhile, add the quick cook amorini pasta to a pot with plenty of boiled water and a large pinch of salt, then bring to the boil over a high heat

Cook the amorini for 3-4 min or until cooked with a slight bite

Once done, drain the amorini, reserving a cup of the starchy pasta water, and return it to the pot with a drizzle of olive oil


Once the chicken has browned slightly, add the chicken stocksun-dried tomato nut pestotomato paste and crème fraîche

Season with a pinch of salt and pepper and cook for 3-4 min further or until the chicken is cooked through (no pink meat!) and the sauce has thickened

Note: Please make sure you cook your chicken thoroughly (until piping hot!) as cooking equipment varies


Meanwhile, strip the basil leaves from their stems and chop them roughly, discard the stems

Grate the cheddar cheese


Add the drained amorini to the pan and give everything a good mix up until it's fully coated in the sauce – this is your creamy red pesto chicken pasta

Tip: Add a splash of starchy pasta water if your sauce is looking a little dry


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Serve the creamy red pesto chicken pasta and garnish with the chopped basil leaves and grated cheddar cheese


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