PizzaExpress Homemade Pollo Pesto Pasta Recipe

Pollo Pesto Pasta

Prep time: 40 mins | Cooking time: 20-25 mins | Makes: 1 generous portion


For the béchamel sauce

  • 250ml whole milk
  • 1/2 white onion
  • 25gms butter
  • 25gms plain flour

For the pasta

  • 50gms basil & pine kernel pesto
  • 10gms Parmesan cheese (grated - or any hard cheese)
  • 40gms cup mushrooms (sliced)
  • 28gms red onion (sliced)
  • 70gms cooked chicken (torn)
  • 150gms penne pasta (any pasta will do)
  • 40gms mozzarella
  • A basil leaf


  1. Heat the milk with the onion until very hot, but not
  2. boiling. Turn off the heat and leave to infuse for 20 mins
  3. In another saucepan cook the pasta according to the package directions then drain well
  4. Melt the butter in another saucepan, then add the flour. Stir continuously until a paste forms (you now have a roux)
  5. Remove the onion from the milk and discard. Add the infused milk to the roux gradually, stirring as you go,
  6. until you get a smooth sauce. Cook for 5-10 mins, whisking continuously, until the sauce has thickened.
  7. Preheat your oven to 180°C
  8. Mix together the béchamel, pesto, mushrooms, onion, torn cooked chicken and pasta and place in an
  9. oven-proof dish.
  10. Top with torn or grated mozzarella and 1/2 the grated parmesan cheese
  11. Bake for 20-25 minutes or until the pasta is hot all the way through and the cheese has melted
  12. Spoon into a bowl and top with the remaining Parmesan cheese and a basil leaf

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