Pasta time!! Pasta with chicken and pesto, perfect for the cold weather. Further, if you do not eat any meat, you can easily leave out the chicken. enjoy!

Fresh pasta with chicken, mozzarella and tomato
25 minutes
Easy
0 – 5 euro pp

Ingredients for 4 pers.:

  • 300 gr chicken filet
  • 200 gr cherry tomatoes
  • 4 ts pesto
  • 125 gr crème fraiche
  • 150 gr mozzarella
  • 200 gr pasta flour
  • olive oil
  • 2 eggs
  • sea salt
  • salt and pepper
  • fresh basil

How to prepare it:

As with all my pasta recipes, I’m making the pasta myself but I’ll also note down in the recipe when you can start cooking the pasta.

If you are making fresh pasta start with prepping the pasta dough. Take 200 gr of pasta flour and mix this (in you food processor) with 2 eggs and a dash of salt. Once the dough is becoming a nice boll, you put the dough in a bowl in the fridge. You can already put a pan with water on the stove, do the same when you are using dried pasta.

Cut the chicken into small slices, add some salt and pepper to them. Peel the onion. Trim and fine slice the onion. Cut the cherry tomatoes in quarters and the mozzarella into small blocks.

Of course you can make the pesto yourself (see my pesto recipe) but after a long working day it’s also nice and easy to use pesto that’s already ready to use. Stir the pesto through the crème fraiche.

If you are using dried pasta, you can add that to the boiling water now.

Put a frying pan on the stove with a bit of butter. Once the butter is melted, add the onion. Fry the onion for 2 minutes and add the chicken. Fry the chicken for about 10 minutes until they turn a bit brown. Finally add the tomatoes and let it simmer on a small fire.

Now that all ingredients are ready to be used, it’s time to start prepping the pasta.

Make sure your counter top is clean and dry so to roll out the pasta dough. Cover your countertop with some flour and roll out the pasta dough until you can cut it into pieces that fit into the pasta machine.

Pull the pasta sleeves approx.. 3 times through the pasta machine. For this dish I’ve used tagliatelle. So once the sleeves are thin enough you can take them through the tagliatelle shaper. After this, hang them on your drying rack.

Add sea salt and olive oil to the boiling water. Put the fresh pasta in the pan. It needs to boil for 5 minutes.

Add the mozzarella blocks and the pesto-crème fraiche mixture to the chicken. Stir well and heat it all up. Rinse down the pasta and add the pasta to the sauce. Stir again so that the pasta is completely covered with the sauce.

Put everything on a plate and garnish with some fresh basil.

Fresh pasta with chicken, mozzarella and tomato
Fresh pasta with chicken, mozzarella and tomato
Fresh pasta with chicken, mozzarella and tomato