Why You’ll Love This Recipe
You’ll love this recipe for its simplicity and versatility. The pesto adds a burst of herby freshness that complements the savory chicken and crisp vegetables beautifully. It’s a one-pan-style dish that’s easy to prepare and easy to clean up, and it can be served warm or cold. Plus, it’s a great way to sneak in extra veggies without sacrificing flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Penne or rotini pasta
- Fresh basil pesto
- Cherry tomatoes, halved
- Zucchini, sliced into half-moons
- Bell peppers, thinly sliced
- Spinach or baby kale
- Olive oil
- Garlic, minced
- Parmesan cheese, grated
- Salt and black pepper
- Red pepper flakes (optional, for a little heat)
Directions
- Cook the pasta in salted boiling water according to package directions until al dente. Drain and set aside, reserving a little pasta water.
- Season the chicken with salt and pepper, then sauté in a large skillet with olive oil over medium heat until golden brown and cooked through. Remove and slice.
- In the same skillet, add a little more olive oil and sauté the garlic until fragrant.
- Add zucchini, bell peppers, and cherry tomatoes. Cook for 3–5 minutes until tender but still crisp.
- Return the chicken to the pan and toss in the spinach or baby kale until just wilted.
- Add the cooked pasta and pesto sauce, stirring gently to coat everything evenly. If needed, add a splash of reserved pasta water to loosen the sauce.
- Sprinkle with grated Parmesan cheese and red pepper flakes, if desired. Serve warm.
Servings and timing
Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
- Vegetarian option: Skip the chicken and add extra veggies like mushrooms or roasted eggplant.
- Pasta swaps: Use whole wheat, chickpea, or gluten-free pasta as desired.
- Protein alternatives: Try shrimp, turkey, or tofu for a fun twist.
- Extra flavor: Add sun-dried tomatoes or toasted pine nuts for texture and richness.
- Creamier version: Stir in a spoonful of ricotta or cream cheese for a luscious sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or olive oil to loosen the sauce. You can also enjoy it cold as a pesto pasta salad.
FAQs
How can I make this recipe dairy-free?
Use a dairy-free pesto and skip the Parmesan or substitute it with nutritional yeast.
Can I use store-bought pesto?
Yes, store-bought pesto works perfectly. Just choose a high-quality one for the best flavor.
What kind of pasta works best?
Short pasta shapes like penne, rotini, or fusilli hold the sauce and vegetables well.
Can I grill the chicken instead of sautéing it?
Absolutely. Grilled chicken adds a smoky flavor that pairs beautifully with pesto.
How do I prevent the pasta from getting sticky?
Toss it with a little olive oil after draining or mix it with the sauce right away.
Can I make it ahead of time?
Yes, it reheats well and can also be served cold as a pasta salad.
What other vegetables can I add?
Broccoli, asparagus, or snap peas are great additions for extra crunch and color.
Can I use leftover rotisserie chicken?
Yes, it’s a convenient shortcut—just stir it in at the end to warm through.
How can I make it spicier?
Add red pepper flakes, sliced chili peppers, or a dash of hot sauce.
Is this recipe freezer-friendly?
It’s best enjoyed fresh, but you can freeze it without the pesto and stir in fresh sauce when reheating.
Conclusion
Veggie Pesto Pasta with Chicken is a fresh, flavorful, and satisfying dish that brings together wholesome ingredients with minimal effort. Whether you’re looking for a quick dinner, a healthy lunch, or a meal-prep option for the week, this pasta dish delivers vibrant taste and comfort in every bite.
PrintVeggie Pesto Pasta with Chicken
A colorful and hearty Veggie Pesto Pasta with Chicken featuring tender chicken, fresh vegetables, and al dente pasta tossed in a bright basil pesto sauce. Perfect for a quick, wholesome meal full of vibrant flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Low Fat
Ingredients
- 2 boneless, skinless chicken breasts or thighs
- 12 oz penne or rotini pasta
- 1/2 cup fresh basil pesto
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced into half-moons
- 1 bell pepper, thinly sliced
- 2 cups spinach or baby kale
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- 1/4 tsp red pepper flakes (optional)
Instructions
- Cook the pasta in salted boiling water according to package directions until al dente. Drain and set aside, reserving a little pasta water.
- Season the chicken with salt and pepper, then sauté in a large skillet with olive oil over medium heat until golden brown and cooked through. Remove and slice.
- In the same skillet, add a bit more olive oil and sauté the garlic until fragrant.
- Add zucchini, bell peppers, and cherry tomatoes. Cook for 3–5 minutes until tender but still crisp.
- Return the chicken to the pan and toss in the spinach or baby kale until just wilted.
- Add the cooked pasta and pesto sauce, stirring gently to coat everything evenly. Add a splash of reserved pasta water if needed to loosen the sauce.
- Sprinkle with grated Parmesan cheese and red pepper flakes, if desired. Serve warm.
Notes
- For a vegetarian version, omit the chicken and add extra vegetables like mushrooms or roasted eggplant.
- Use whole wheat or gluten-free pasta for dietary preferences.
- Store leftovers in an airtight container for up to 3 days.
- Enjoy cold as a pesto pasta salad or reheat with a splash of olive oil.
- Add grilled chicken for a smoky twist.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 4g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 65mg
