To make the pesto combine all the pesto ingredients in a food processor and blitz until a slightly chunky paste forms. Set aside.
In a small saucepan over medium/low heat add the diced chicken breast along with the stock. Bring to a boil and cook for around 5 minutes or until the chicken turns completely white. Drain and set aside to keep warm.
Add 1 litre of water to a large saucepan and place over high heat. Bring the water to a boil and add the salt. Add the pasta, and cook as per the packet instructions – minus 2 minutes. Remove from the heat and drain the pasta, saving ⅓ cup of the pasta water.
Add to a pan along with the homemade pesto, cream, sun-dried tomatoes, and herbs. Cook for a minute and add the pasta water if needed (different brands of penne soak up different amounts of the sauce so only add if the sauce looks too thick), the spinach and mozzarella (if using). Cook for a further minute and serve up.
Top with black pepper, parmesan cheese and the remaining sun-dried tomatoes. Enjoy!
His video has since been viewed more than 600,000 times, with hundreds of foodies saying they couldn’t wait to give his recipe a go.
‘If I could, I’d eat this for the rest of my life,’ one woman wrote.
Another said: ‘That’s definitely one to try,’ while one added: ‘Yes! Absolutely delicious! Pesto chicken is a favourite in our house.’
Those who made the dish said they couldn’t get enough of it, with one home cook saying: ‘It was so yummy’.
Many suggested roasting the pine nuts first before blending it into pesto.
‘Next time, roast the pine nuts. The more flavour you get out of it. It’s a tip but still love what you’re doing,’ one fan wrote, while another added: ‘You should toast your pine nuts until fragrant first.’