Tired of having the same old pasta dishes week in, week out? It’s time to try this delicious Italian-inspired Tomato Pesto Chicken Pasta recipe that's sure to become a household favourite! The combination of tomato, pesto, chicken, pasta, and rocket leaves perfectly complement each other – giving you the perfect balance of flavour and textures. Plus, the vibrant colours of the dish ensure that it's as pleasing to the eyes as it is to the taste buds. If that sounds like music to your ears, then let’s get cooking!


Here are the ingredients you need:

1. 375g a pkt of fresh fettuccine
2. A tbsp of olive oil
3. 500g of chicken thigh fillets, sliced
4. 250g of vine-ripened cherry tomatoes
5. A 290g jar of any tomato pesto sauce.
6. 60g a pkt of baby rocket salad


First, cook the pasta in a large saucepan filled with boiling water. Follow the packet directions or cook it until al dente. Then, drain and reserve half a cup of the cooking liquid.

Meanwhile, heat some oil in a large, non-stick frying pan over medium-high heat. Cook half of the chicken for 3 minutes or until they turn golden brown and are cooked through. Transfer them to a plate once they are perfectly cooked before covering them with a sheet of foil to keep them warm. Repeat with the remaining chicken.

Add the tomatoes to the pan and cook for 3 minutes, or they start to collapse. Remove them from heat and transfer to a separate plate.

Return the chicken to the pan and combine with the cooked pasta, pesto, and reserved cooking liquid. Season with salt and pepper before gently tossing the ingredients together to combine. Add the baby rocket leaves and top it all off with the tomatoes.

And there you have it, members! A flavoursome, quick, and easy weeknight meal to end a long day with. Enjoy!