Fresh Chicken and Veggie Pesto Pasta
Elevate your dinner table with this vibrant and wholesome Fresh Chicken and Veggie Pesto Pasta recipe! Featuring tender slices of seasoned chicken breast, garden-fresh vegetables like zucchini, bell peppers, and cherry tomatoes, and a creamy homemade basil pesto, this dish offers a symphony of flavors and textures. The pesto, made from aromatic fresh basil, Parmesan cheese, pine nuts, and a splash of lemon juice, infuses the pasta with a rich, herbaceous taste. Perfectly cooked pasta acts as the base, tying together all the savory and zesty notes into a comforting yet elegant meal. Ready in under 45 minutes, this one-pan wonder is ideal for busy weeknights but fancy enough for entertaining. Plus, it’s easily customizable—swap veggies or pasta types to suit your taste. Garnish with extra Parmesan and fresh basil for a restaurant-quality finish!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 cup Cherry tomatoes, halved
- 1 medium Zucchini, thinly sliced
- 1 large Bell pepper, thinly sliced
- 12 ounces Pasta (e.g., penne or fettuccine)
- 2 cups Fresh basil
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Pine nuts
- 2 tablespoons Lemon juice
- 0.5 cup Extra virgin olive oil (for pesto)
- 0.5 cup Water (reserved pasta water)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining and set the pasta aside.
Season the chicken breasts with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through. Remove the chicken from the skillet, let it rest for a few minutes, and then slice into thin strips.
In the same skillet, heat another tablespoon of olive oil. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the cherry tomatoes, zucchini, and bell pepper to the skillet. Cook, stirring occasionally, for 5-6 minutes until the vegetables are tender but still slightly crisp. Remove from heat and set aside.
Prepare the homemade pesto. In a food processor, combine fresh basil, grated Parmesan cheese, pine nuts, lemon juice, a pinch of salt, and 1/2 cup of extra virgin olive oil. Blend until smooth. Taste and adjust seasoning if needed.
Return the cooked pasta to the pot. Add the pesto sauce, sliced chicken, cooked vegetables, and reserved pasta water. Toss everything together over low heat until well coated and warmed through.
Serve immediately, garnished with additional Parmesan cheese and fresh basil if desired.
Nutrition Facts
Calories |
2840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.3 g | 256% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 3352 mg | 146% | |
| Total Carbohydrate | 115.9 g | 42% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 18.3 g | ||
| Protein | 151.9 g | 304% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 604 mg | 46% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2425 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
