Can I use store-bought rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is perfect for this dish. Simply remove the skin and shred or chop the meat to get your 3 1/2 cups. It's a fantastic time-saver that doesn't compromise on flavor.

What's the best type of pesto to use?

Traditional basil pesto (Pesto Genovese) offers classic flavor, but don't be afraid to experiment. Cilantro pesto adds a fresh, slightly citrusy note, while spinach-basil creates a milder, more veggie-forward profile. Homemade is wonderful, but high-quality store-bought works beautifully too.

Can I make this dish vegetarian?

Definitely! Skip the chicken and double up on vegetables—roasted mushrooms make a particularly satisfying substitute with their meaty texture. You could also add white beans or chickpeas for protein.

My family doesn't like asparagus. What can I substitute?

Broccoli florets, green beans, or zucchini all work wonderfully in this versatile recipe. You could even use frozen peas—just add them in the last minute of cooking the other vegetables so they stay bright and sweet.

Chicken Pesto Pasta with Veggies Recipe

Description

This quick and flavorful Chicken Pesto Pasta with Veggies recipe combines tender chicken, sautéed vegetables, and pasta coated in a savory pesto sauce for a wholesome meal that comes together in under 30 minutes.

Ingredients

Units Scale

Produce

1 medium red bell pepper
1 medium yellow bell pepper
1 thinly sliced yellow onion
1/2 pound asparagus, trimmed

Meat

3 1/2 cups chopped, cooked chicken (can use poached, sautéed, grilled or roasted)

Condiments and Oils

1 tablespoon extra virgin olive oil
4 teaspoons chopped sun-dried tomatoes (packed in oil), drained
3/4 cup Pesto Genovese, Cilantro Pesto, or Spinach Basil Pesto, divided

Dairy

6 tablespoons freshly grated Parmesan cheese, divided

Pasta

1 pound linguine, tagliatelle or pappardelle

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Instructions

Prep Ingredients: Bring a large pot of salted water to a boil for the pasta. While waiting, core, seed and slice the bell peppers into thin strips and cut into 1-inch pieces. Trim and cut the asparagus into 1-inch segments.
Cook Vegetables: Heat olive oil in a large skillet over medium-high heat. Sauté the bell peppers, onions, and asparagus until softened but still crisp, approximately 10 minutes.
Combine Vegetables and Chicken: Once cooked, transfer the vegetables to a large mixing bowl. Add the cooked chicken, sun-dried tomatoes, 1/2 cup of the pesto, and 2 tablespoons of grated Parmesan cheese. Mix well and season with salt and pepper to taste.
Cook Pasta: Once the water is boiling, cook the pasta according to the package instructions until al dente. Drain and return the pasta to the pot. Toss with the remaining pesto (1/4 cup) and 2 tablespoons of grated Parmesan cheese. Adjust seasoning with salt and pepper.
Assemble and Serve: Plate the pasta on a large serving dish or individual plates. Top with the chicken and vegetable mixture, then sprinkle with the remaining 2 tablespoons Parmesan cheese (or more to taste). Serve immediately while warm.

Notes

You can use store-bought or homemade pesto according to your preference.
Substitute chicken with shrimp or tofu for a different take on the recipe.
Add extra Parmesan cheese for a richer flavor.
This recipe works with gluten-free pasta for a gluten-free option.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 7g
Sodium: 420mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 6g
Protein: 32g
Cholesterol: 65mg