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Roasted Chicken Pesto with Sundried Tomatoes Linguine

The fusion of Oven-roasted Chicken and Linguine tossed in Pesto and Sundried Tomatoes.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Preheat the oven to 180 Degrees Celsius or a bread toaster. Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Olive oil | Salt | Black pepper | Chopping board | Knife | Baking dish | Cooking pot | Measuring jug | Strainer | Wooden spoon | Baking tray

Cooking Instructions


Step 5 : Toast the Bread

Spread garlic butter on both sides of the bread slices and toast in a pan over medium-high heat until golden brown on each side.

180 g Rigatoni Pasta
40 g Beef Bacon
140 g White Onion
10 g Garlic
140 g Carrot
80 g Celery
140 g Red Bell Pepper
240 g Minced Beef
7 g Thyme
0 g Bay Leaves
100 ml Pasta's Cooking Water
250 g Home Made Tomato Sauce
80 ml Cooking Cream
80 g Home Made Pesto Sauce
135 g White Bread, Sliced
45 g Garlic Butter
6 g Parmesan Cheese


Nuts, Dairy, Gluten

Step 1 : Roast the Chicken

In a bowl, combine lemon juice, half of the pesto sauce, chili flakes (spicy), and half of the garlic and onion mixture. Marinate the chicken in this mixture for a few minutes, then place it on an oven tray and roast at 200°C/400°F for 15-20 minutes.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Cook the Pasta

Bring a large pot of water to a boil, season with salt, and cook the pasta for 8-10 minutes until al dente. Reserve a cup of pasta water before draining.

Step 2 : Prep the Ingredients

Peel and finely chop garlic and onion. Cut sundried tomatoes into thin slices and chop basil, parsley, and thyme.

Step 4 : Simmer the Sauce

In a pan over medium-high heat, sauté the remaining garlic, onion, sun-dried tomatoes, thyme, parsley, and basil in a drizzle of oil for 2-3 minutes. Add cooking cream and a portion of the reserved pasta water. Let it simmer, then add the pasta, cooking for 4-6 minutes. Turn off the heat and add the remaining pesto sauce.

Step 6 : Serve and Enjoy!

Arrange the pasta and sliced roasted chicken on a plate. Drizzle with any remaining pesto sauce and toasted garlic bread.


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