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Pesto Pasta with Grilled Chicken and Green Peas

Hey everyone! If you're looking for a speedy pasta recipe then you're going to love this pesto pasta with grilled chicken and green peas for dinner tonight!

This recipe was inspired from a cover of an edition of Cooking Light. I saw this gorgeous pea pasta with chicken and lemon and some other goodies such as almonds. That dish looked incredible and I wanted to take my own spin on it!
It first started out with lemon pasta with olive oil, grilled chicken and peas. I posted it on Instagram and someone suggested that pesto sauce would go perfectly with this dish! I took the suggestion and wow were they right! With my homemade pesto sauce, this was brilliant!

What's the best part of this recipe? From start to finish, this should take you only 15-20 minutes to assemble! The marinade is extremely quick and simple, yet makes the chicken so juicy and tender. You can whip up this pesto in no time and the flavours are incredible! The peas add an excellent touch, so be sure to not skimp out on them!

I hope you try this out for a terrific weeknight dinner! Enjoy this delicious Italian pasta dinner!

I would love to hear your feedback

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       Meet Anadi!

Welcome to Cooking With Anadi! I am all about make cooking fun, exciting and finding new ways to bringing classic favourites to you in easy and convenient ways by sharing my personal journey in the world of cooking. Hope you have a great ride!

  • 6 OZ Farfelle
  • 2 x 6 OZ Chicken Breast
  • 1 Cup Green Peas, defrosted if frozen*
  • Grated Parmesan for topping



  1. Heat a large pot of water to a boil to cook the pasta.
  2. Place chicken in a large ziplock and flatten to 1/4 inch thickness using a meat tenderizer. Whisk all the ingredients for the marinade in a large bowl and transfer chicken, coating well.
  3. Marinate for 15 minutes.
  4. In the meanwhile, transfer basil, pine nuts, garlic and salt to a blender and pulse until finely chopped.
  5. Add olive oil and pulse until well combined. Using a spatula, transfer pesto to a bowl and mix in the parmesan cheese. Set aside for later.
  6. When the water has come to a rolling boil, generously season with salt and add farfelle. Cook until al dente, about 7-8 minutes. While the pasta is cooking, heat a grill pan on medium heat.
  7. When the pan is hot, place the marinated chicken on the hot grill using tongs. Cook for 4-5 minutes on each side or until charred and fully cooked.
  8. Once the pasta is cooked, drain and transfer back to the pot or a large bowl. Mix in the fresh pesto and green peas.
  9. Cut the chicken into bite sized pieces.
  10. Serve pasta on a plate and scatter the grilled chicken bites. Top with extra Parmesan. Serve hot and enjoy :)

Serves 2

For the Fresh Pesto

  • 1 Cup Packed Basil Leaves
  • 1.5 T Pine Nuts
  • 2 Garlic Cloves

For the Marinade

  • 1/2 TOlive Oil
  • 1 Garlic Clove, minced
  • 1/2 Lemon, juiced
  • 1/2 t Oregano
  • Chilli flakes to taste
  • salt and pepper to taste

*Note: If using fresh green peas, boil in water for 5-10 mins or until soft

  • 2 T Olive Oil
  • 10 G Parmesan, finely grated
  • salt to taste