Chicken Pesto Pasta


Chicken Pesto Pasta

Fresh, quick and easy! Loaded with chicken, asparagus, tomatoes and whole wheat pasta. Use homemade or store-bought pesto!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 People


  • 1 pound asparagus trimmed
  • 3 tablespoons olive oil divided
  • Kosher salt and freshly ground black pepper to taste
  • 1 pound whole wheat penne pasta
  • 1 pound boneless skinless chicken breasts cut into 1-inch chunks
  • 1/2 cup cherry tomatoes
  • 1/2 cup basil pesto homemade or store-bought
  • 2 tablespoons chopped fresh parsley leaves


  • Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • Place asparagus in a single layer onto the prepared baking sheet. Drizzle with 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine. Place into oven and roast for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1-inch pieces.
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Season chicken with salt and pepper, to taste. Add to skillet and cook until golden, about 3-4 minutes; set aside.
  • In a large bowl, combine asparagus, pasta, chicken, tomatoes and pesto.
  • Place into meal prep containers, garnished with parsley, if desired.

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