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Chicken and tomato pesto pappardelle

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Chicken and tomato pesto pappardelle

Photography by Ben Dearnley

Pick up a BBQ chicken and enjoy this simple pasta dish. It's quick, easy and brimming with flavour!

Ingredients (serves 4)

  • 375g dried pappardelle pasta
  • 1/2 cup sundried tomato pesto
  • 1/2 cup pitted kalamata olives, halved
  • 1/4 cup finely chopped fresh flat-leaf parsley leaves
  • 3 roma tomatoes, deseeded, finely chopped
  • 1/2 large barbecued chicken, skin removed, thinly sliced (see note) finely grated parmesan, to serve


  1. Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain, reserving 1/3 cup cooking liquid. Return pasta to pan.

  2. Add reserved cooking liquid, pesto, olives, parsley, tomato and chicken to pasta. Toss to combine. Divide pasta mixture between bowls. Top with parmesan. Serve.


  • You'll need 2 cups sliced chicken.

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