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Veggie Pesto Pasta with Chicken

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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.

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

  1. Cook the pasta in salted boiling water according to package directions until al dente. Drain and set aside, reserving a little pasta water.
  2. 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.
  3. In the same skillet, add a bit more olive oil and sauté the garlic until fragrant.
  4. Add zucchini, bell peppers, and cherry tomatoes. Cook for 3–5 minutes until tender but still crisp.
  5. Return the chicken to the pan and toss in the spinach or baby kale until just wilted.
  6. 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.
  7. 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

Find it online: https://thefamilycooking.com/veggie-pesto-pasta-with-chicken/