Creamy Chicken and Pesto Linguine

Updated at: Thu, 17 Aug 2023 10:01:32 GMT

Step 1

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp of salt for the linguine. Pop the chicken into a large bowl and season with the dried rosemary, salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Step 2

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay the chicken into the pan, skin-side down. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side.

Step 3

Transfer the chicken to a baking tray, skin-side up, then roast on the top shelf of your oven until cooked through, 18-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Meanwhile, wipe out the (now empty) frying pan. Halve any large broccoli stems lengthways, then cut into thirds widthways.

Step 4

When your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins. For the last 4 mins, add the broccoli to the same pan and cook for the remaining time until tender. Once cooked, drain everything in a colander and pop back in the pan. Drizzle with oil and stir through to stop the pasta sticking together.

Step 5

When everything's almost ready, pop the frying pan on medium-high heat with the creme fraiche, chicken stock paste, pesto and water for the sauce (see pantry for amount). Stir together until combined, then add the cooked pasta, broccoli and half the Parmigiano Reggiano. Continue to stir until piping hot, add a splash of water if it's a little too thick.

Step 6

When the chicken is cooked, cut widthways into 6 slices. Share your ultimate creamy pesto linguine between your bowls. Top with the chicken and a sprinkle of the remaining Parmigiano Reggiano. Enjoy!

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