This Asparagus Pesto Chicken Pasta is an easy and delicious one-pot weeknight dinner recipe that the entire family will enjoy. It comes together in less than 30 minutes and made with a few simple ingredients.
An easy Italian chicken pasta recipe that’s packed with juicy chicken slices and tender asparagus tossed in a pesto base sauce. Have dinner on your table in less than 30 minutes with simple ingredients you may already have in your fridge or pantry. Super easy to make, yet so delicious and filling. To make this gluten-free, you may use gluten-free pasta instead of whole grain.
How to make Chicken Asparagus Pasta
- Cook pasta: Bring a pot of salted water to a boil, and cook pasta according to the package directions. Drain the pasta, reserving 1 cup of the cooking water.
- Prep Chicken: While the pasta is cooking, season the chicken on both sides with half of the salt and pepper.
- Cook Chicken: Heat 2 tablespoons of the olive oil in a large, deep skillet over medium heat. When the oil is shimmering, add the chicken in a single layer and sear for 3 minutes per side, or until cooked through. You may have to cook the chicken in batches. Transfer the chicken to a cutting board, and allow it to rest for 5 minutes, before slicing it into strips.
- Sautee veggies: While the chicken is cooling, heat the remaining tablespoon of olive oil in the skillet, and add the asparagus and cherry tomatoes. Sauté, stirring often, for 2-3 minutes, or until the asparagus is tender-crisp.
- Combine pasta with veggies: Add 1 cup of the reserved pasta cooking water to the skillet, pesto, and the sliced chicken, and bring the liquid to a simmer. As soon as it starts bubbling, add the cooked pasta, and toss with tongs to coat the noodles in the sauce. Remove from the heat and serve immediately.
How long is chicken pasta good for
Store leftover Asparagus chicken pasta in container and store in the fridge for 3-4 days. To reheat simply microwave in a microwave-safe bowl.
How to cook chicken for pasts dish
There are several ways to cook your chicken if adding to your pasta dish. It is wise to cook the chicken first before adding into your pasta. Here are a few ways to cook the chicken first:
- Sear/sautee: You may sear or sautee the chicken in a skillet on your stovetop. Cook for about 3-4 minutes on each side.
- Bake: Chicken can be baked in the oven at 350-400 F for 15-20 minutes until cooked through or a food thermometer reads 1
- 65F when inserted in the thickest part of your chicken.
- Grilled: Have access to an outdoor grill? Try grilling the chicken for about 3 minutes on each side. Or you may also check doneness using a food thermometer.
What to serve with Chicken Pasta
This one-pot chicken pasta dish is a complete dish and doesn’t require a side dish. But, it can be served with more roasted veggies, a side of veggie soup, or a cold salad.
What herbs go with chicken
Some people like their chicken with simply salt and pepper whereas some like adding some herbs to give it some flavor. Depending on the dish you are making, some herbs that can be used on chicken can be :
- Rosemary
- Thyme
- OreganoS
- Italian Seasoning
- Cajun and paprika
- Garlic powder
- Sage
- Tarragon
- Cilantro
Love pasta? We do too! leave us a comment below if you tried this asparagus chicken pasta recipe. We always love hearing from you! Also, don’t forget to share it with friends and family if you love this or any other recipe from our site.
Check out these easy dinner recipes:
- Spicy Chicken Stir Fry
- Mexican Street Corn Pasta Salad
- Healthy Broccoli Shrimp Alfredo
- Chicken Meatballs In Cranberry Sauce
- Vegan Spinach Avocado Pasta Recipe
- Butternut Squash Mushroom Risotto
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Asparagus Chicken Pasta
Ingredients
- 1 lb Boneless, Skinless Chicken Breast sliced in half lengthwise
- 1 Tsp Kosher Salt divided
- ½ Tsp Freshly Ground Black Pepper divided
- 1 lb Asparagus ends trimmed, cut into 2-inch pieces
- 2 Cups Cherry or Grape Tomatoes
- ¼ Cup Basil Pesto
- 3 Garlic Cloves minced
- 3 Tbsp Olive Oil divided
- 12 oz Dry Whole Grain Fettuccine or linguine
Instructions
- Bring a pot of salted water to a boil, and cook pasta according to the package directions. Drain the pasta, reserving 1 cup of the cooking water.
- While the pasta is cooking, season the chicken on both sides with half of the salt and pepper.
- Heat 2 tablespoons of the olive oil in a large, deep skillet over medium heat. When the oil is shimmering, add the chicken in a single layer and sear for 3 minutes per side, or until cooked through.
- You may have to cook the chicken in batches. Transfer the chicken to a cutting board, and allow it to rest for 5 minutes, before slicing it into strips.
- While the chicken is cooling, heat the remaining tablespoon of olive oil in the skillet, and add the asparagus and cherry tomatoes. Add in the garlic and sauté. Stirring often, for 2-3 minutes, or until the asparagus is tender-crisp.
- Add 1 cup of the reserved pasta cooking water to the skillet, pesto, and the sliced chicken, and bring the liquid to a simmer.
- As soon as it starts bubbling, add the cooked pasta, and toss with tongs to coat the noodles in the sauce. Remove from the heat and serve immediately.
Video
Notes
- Any pasta of choice
- If you don't like asparagus, use broccoli or zucchini
- Any other meat like shrimp will work well.
Nutrition
Wanda says
Rena, you knocked it out of the ball park with this one…was getting ready to make as I had ingredients, then realized I didn’t have any tomatoes!!! Had everything else ready, so jumped in car to Fresh Market and got some wonderful organic cherry tomatoes (they’re the bomb). So since its only me, I halved this recipe (easy peasey) and used gluten free pasta (a must for hypo people). I was going to post a pic for you as it was so divine, but guess we can’t post pics on comments anymore. Anyways followed easy directions, and only different thing I did was add a little feta cheese on my plate 🙂 Thanks for a great recipe and now I’ll even have leftovers for a few days 🙂 So refreshing
Rena Awada says
Thanks, Wanda. Send me a pic on Instagram. So glad you loved it
FRANCES OLINGER says
Delicious! Quick and Easy!
Rena says
Thank you!
Micky King says
Can I half this recipe?
Judy says
How do you make the pesto?
Rena says
Hi Judy. I have a post on how to make homemade pesto. https://healthyfitnessmeals.com/homemade-pesto-sauce/ Check it out
Sara says
Loved this recipe! One of my favorites!
Rena says
Thanks!
Lissa says
This was SO delicious! I used my homemade pesto that I found in the freezer from last fall. A good pesto is essential for this dish. I also added a cup of fresh green peas, and I used whole wheat fusilli for the pasta. I ate two big servings it was so good!
Rena says
Wow. Great susbtitutions. Sounds amazing.
Savita says
The pasta looks scrumptious , pinning !!
Rena says
Thank you!
Siti Azlin Bt Akmal says
Salam, Thank you for sharing the delicious recipes. Awesome taste!