Pasta with Chicken and Pea Pesto

Weight Watchers® PointsPlus® 

Recipes Content


Pesto, pesto, pesto yum. Using the delicious pea pesto from yesterday (I had made a double batch), I couldn’t wait to incorporate it with some pasta. To make this dish, I used a quick go to pasta recipe I use all the time and just added in the pea pesto instead of the normal cheese and lemon I would add in step 5. A touch of milk adds creaminess and the red pepper adds a little kick.

Prep Time

Pasta with Chicken and Pea Pesto

Prep Time: 
Cook Time: 
Total Time: 


  • 12 oz frozen peas, defrosted
  • 1/3 cup Parmesan cheese
  • 1 tbsp olive oil
  • 2 U garlic cloves
  • 1/4 cup fresh basil, chopped
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tbsp red pepper flakes
  • 8 oz high fiber pasta
  • 1 lb boneless skinless chicken breast, cut into small chunks
  • 2 U garlic cloves, minced
  • 1/2 cup onion, diced
  • 2 cups cauliflower florets
  • 1/3 cup 2% milk
  • 2 1/2 cups low sodium chicken broth
  • 1/2 tsp red pepper flakes

Nutritional Facts

Serving Size: 
about about 1.25 cups
Amount Per Serving
Calories 318
Calories from Fat 87
% Daily Value *
Total Fat 10g
Saturated Fat 2g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 43mg
Sodium 433mg
Total Carbohydrate 41g
Dietary Fiber 7g
Sugars 6g
Protein 28g


  1. Make the pea pesto by adding the peas, Parmesan cheese, olive oil, garlic cloves, basil, chopped, lemon juice, salt, black pepper, and red pepper flakes to a food processor and pulsing until well combined.
  2. Season the chicken with salt and pepper. Heat up the olive oil (and some extra cooking spray if needed) in a large saute pan and cook the chicken until it is lightly browned and just cooked. Set aside in a separate bowl. Be careful not to overcook the chicken, a little underdone is ok, or the chicken will end up rubbery.
  3. In the same saute pan, add the onion and cook for 5-7 minutes until it begins to become translucent. Add the garlic and cook another minute or two until fragrant.
  4. Add in whatever pasta you are using and 2 cups of the chicken broth and red pepper. Bring to a boil and then simmer until the water is almost completely absorbed and pasta is close to cooked about 8 minutes.
  5. Add in the cauliflower and the additional 1/2 cup of chicken broth. Cover and let simmer for about 4 minutes until cauliflower is just tender.
  6. Add in the milk, pea pesto, and any additional salt and pepper. Stir together and simmer for about 5 minutes until the sauce begins to thicken. Turn off and let the pasta sit for 2-3 minutes longer so the sauce can continue to thicken. Serve!
† PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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6 servings about about 1.25 cups 318 cal 41 g 10 g 28 g 7 g 2 g 43 g 433 g 6 g

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