Vibrant Chicken Pesto Pasta with Veggies Recipe

This Vibrant Chicken Pesto Pasta with Veggies is a weeknight dinner game-changer! Tender pasta tossed with colorful bell peppers, crisp asparagus, and hearty chicken, all brought together with rich, herbaceous pesto. Ready in just 25 minutes, this dish delivers restaurant-quality flavors with minimal effort – perfect for those busy evenings when you want something satisfying but don’t have hours to spend in the kitchen.

Ingredients You’ll Need

• Pasta: Long pasta like linguine, tagliatelle, or pappardelle works best here, catching all that gorgeous pesto sauce in their strands.
• Chicken: Pre-cooked chicken is a time-saver – use any cooking method you prefer or even rotisserie chicken from the store.
• Bell Peppers: Red and yellow peppers add sweetness and a gorgeous pop of color to the dish.
• Onion: Yellow onion provides a savory foundation that mellows beautifully when sautéed.
• Asparagus: Adds a fresh, slightly earthy element and pleasing texture contrast.
• Sun-dried Tomatoes: These little flavor bombs contribute intense umami notes that elevate the entire dish.
• Pesto: The heart of the recipe – freshly made is incredible but refrigerated store-bought works in a pinch.
• Parmesan Cheese: Adds that perfect salty, nutty finish that brings everything together.
• Olive Oil: Use a good quality extra virgin olive oil for sautéing the vegetables.

Variations

Change Up Your Protein

• Seafood Swap: Replace chicken with sautéed shrimp or salmon chunks for a seafood version.
• Vegetarian Option: Skip the meat entirely and add cannellini beans or chickpeas for protein.
• Italian Sausage: Brown some sliced Italian sausage for a more robust flavor profile.

Vegetable Variations

• Summer Version: Swap asparagus for zucchini and yellow squash during summer months.
• Mushroom Lover’s: Add sautéed mushrooms for an earthy dimension.
• Green Machine: Toss in some baby spinach at the final step to wilt into the hot pasta.

Pesto Possibilities

• Arugula Pesto: Use peppery arugula pesto for a sophisticated twist.
• Sun-dried Tomato Pesto: For an extra dimension of tomato flavor.
• Kale Pesto: A heartier, more nutritious option that works beautifully with the vegetables.

How to Make Chicken Pesto Pasta with Veggies

Step 1: Prepare Your Ingredients

Begin by bringing a large pot of generously salted water to a boil for the pasta. Meanwhile, core and seed your bell peppers, slicing them into thin strips and then cutting into 1-inch pieces. Trim your asparagus and cut into 1-inch segments. Having everything prepped makes the cooking process smooth and efficient.

Step 2: Sauté the Vegetables

Heat olive oil in a large skillet until it shimmers. Add your colorful peppers, sliced onions, and asparagus pieces, cooking over medium-high heat. You want them to soften while maintaining some crispness – about 10 minutes is perfect. The vegetables should have bright colors and a tender-crisp texture.

Step 3: Combine with Chicken and Pesto

Transfer your beautiful sautéed vegetables to a large mixing bowl. Add the pre-cooked chicken and those flavor-packed sun-dried tomatoes. Now for the magic – toss everything with a generous 1/2 cup of pesto and a sprinkle of Parmesan cheese. Season with salt and pepper to taste. This mixture should look vibrant and smell absolutely incredible.

Step 4: Cook and Dress the Pasta

Cook your pasta in the boiling water until perfectly al dente, following package instructions. Once drained, return it to the pot and immediately toss with the remaining pesto and another hit of Parmesan. The warm pasta will absorb the pesto flavors beautifully.

Step 5: Assemble and Serve

Arrange your pesto-coated pasta on a serving platter or individual plates. Top with the chicken-vegetable mixture, creating a gorgeous presentation of colors and textures. Finish with a final sprinkle of Parmesan cheese. Serve immediately while everything is hot and the aromas are at their peak.

How to Serve

Perfect Pairings

This pasta stands beautifully on its own as a complete meal, but for a special dinner, serve it with crusty garlic bread to soak up every bit of the flavorful sauce.

Wine Suggestion

A crisp Pinot Grigio or light Sauvignon Blanc complements the herbaceous pesto perfectly.

Finishing Touches

For an extra special presentation, top with a few fresh basil leaves, a drizzle of your best olive oil, or a light sprinkle of red pepper flakes for those who enjoy a bit of heat.

Make Ahead and Storage

Storing Leftovers

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and meld beautifully overnight.

Freezing

This dish isn’t ideal for freezing as the pasta texture suffers and vegetables can become mushy when thawed.

Reheating

The best way to reheat this pasta is gently in a skillet with a splash of water or chicken broth to refresh the sauce. You can also microwave at 70% power, stirring halfway through, to prevent the pasta from becoming tough.

FAQs

Final Thoughts

This Chicken Pesto Pasta with Veggies brings together the best of Italian-inspired flavors in a dish that’s refreshingly simple yet impressive enough for company. What I love most about this recipe is how it transforms everyday ingredients into something that feels special without hours of effort. The vibrant colors, varied textures, and rich flavors create a truly satisfying meal that’s bound to become a regular in your dinner rotation. Give it a try tonight – your taste buds will thank you!

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