Chicken Pesto Pasta with Veggies Recipe

This vibrant Chicken Pesto Pasta with Veggies is a celebration of fresh flavors that come together in just 25 minutes. Tender chicken, crisp-tender colorful vegetables, and al dente pasta get tossed with rich, herby pesto for a meal that’s as gorgeous as it is delicious. Perfect for those busy weeknights when you want something impressive without spending hours in the kitchen!

Ingredients You’ll Need

• Pasta: Long strands like linguine, tagliatelle, or pappardelle work beautifully here, creating the perfect surface for the pesto to cling to.
• Chicken: Pre-cooked chicken is the secret to this quick-cooking dish—use whatever cooking method you prefer, from simple poached chicken to flavorful grilled leftovers.
• Bell Peppers: Red and yellow peppers bring sweet flavor and vibrant color contrast; feel free to use orange or even green peppers if that’s what you have.
• Yellow Onion: Adds a savory depth when sautéed until slightly caramelized—don’t rush this ingredient as it builds incredible foundation flavor.
• Asparagus: Provides a fresh, slightly earthy flavor and wonderful texture; make sure to trim the woody ends for the best eating experience.
• Sun-dried Tomatoes: These flavor bombs add intense umami and a chewy texture that complements the crisp vegetables perfectly.
• Pesto: The heart of this dish—use traditional basil pesto or mix things up with cilantro or spinach variations for different flavor profiles.
• Parmesan Cheese: Freshly grated is absolutely worth it here, adding salty richness and depth that pre-grated simply can’t match.
• Olive Oil: Use a good quality extra virgin olive oil for sautéing the vegetables—it makes a noticeable difference in the final flavor.

Variations

Want to make this recipe your own? Here are some delicious ways to customize:

• Protein Swap: Replace chicken with grilled shrimp, Italian sausage, or for a vegetarian version, use white beans or cubes of firm tofu.
• Vegetable Mix: Not asparagus season? Substitute with broccoli florets, zucchini coins, or green beans. The recipe is incredibly forgiving.
• Cheese Options: Try crumbled feta or goat cheese instead of Parmesan for a tangy twist.
• Nut-Free Pesto: If allergies are a concern, look for nut-free pesto varieties or make your own using sunflower seeds instead of pine nuts.
• Gluten-Free Version: Simply swap in your favorite gluten-free pasta—corn and rice blends hold up particularly well with this sauce.

How to Make Chicken Pesto Pasta with Veggies

Step 1: Prepare Your Ingredients

Bring a large pot of generously salted water to a boil for the pasta. Meanwhile, prep your vegetables—slice the bell peppers into thin strips and then into 1-inch pieces, and cut the asparagus into 1-inch segments after trimming the woody ends.

Step 2: Sauté the Vegetables

Heat the olive oil in a large skillet until shimmering. Add the peppers, onions, and asparagus, and sauté over medium-high heat for about 10 minutes. You want them softened but still with some bite—vegetables that retain a slight crispness add wonderful texture to the final dish.

Step 3: Combine with Chicken and Pesto

Transfer your beautiful sautéed vegetables to a large mixing bowl. Add the chopped cooked chicken and sun-dried tomatoes. Toss with 1/2 cup of pesto and 2 tablespoons of Parmesan cheese until everything is evenly coated. Season with salt and pepper to taste.

Step 4: Cook the Pasta

Cook your pasta in the boiling water according to package directions until perfectly al dente. Drain well, then return to the pot and immediately toss with the remaining pesto and another 2 tablespoons of Parmesan. This coating of pesto on the hot pasta creates a flavorful base.

Step 5: Assemble and Serve

Mound the dressed pasta on a large serving dish or individual plates, then top generously with the chicken and vegetable mixture. Finish with a sprinkle of the remaining Parmesan cheese. Serve immediately while everything is hot and the flavors are at their peak.

How to Serve

This vibrant pasta dish deserves to be the star of your table. Here are my favorite serving suggestions:

Perfect Pairings

Serve with a simple green salad dressed with lemon vinaigrette to cut through the richness of the pesto, or garlic bread for mopping up any extra sauce.

Wine Suggestion

A crisp Pinot Grigio or light Sauvignon Blanc complements the herbal notes in the pesto beautifully.

Finishing Touches

A drizzle of high-quality extra virgin olive oil, a few torn fresh basil leaves, or a light sprinkle of red pepper flakes can elevate the presentation and flavor.

Make Ahead and Storage

Storing Leftovers

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making for a delicious next-day lunch.

Freezing

This dish isn’t ideal for freezing as the vegetables can become mushy and the pasta texture suffers. Better to enjoy it fresh or as refrigerated leftovers.

Reheating

Gently warm leftovers in a skillet over medium-low heat with a splash of water or broth to revive the sauce. Alternatively, microwave at 70% power with a damp paper towel covering the dish to prevent it from drying out.

FAQs

Final Thoughts

This Chicken Pesto Pasta with Veggies has become my go-to recipe when I want to impress without stress. The combination of tender pasta, flavorful chicken, and crisp vegetables all brought together by aromatic pesto creates something truly greater than the sum of its parts. I love how adaptable it is to whatever I have in the fridge, yet it always turns out looking and tasting like I spent hours in the kitchen. Give it a try next time you’re craving something fresh, fast and absolutely delicious!

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