Pesto Chicken Pasta with Asparagus
Elevate your weeknight dinner routine with this vibrant Pesto Chicken Pasta with Asparagus! This one-pan meal features tender slices of seasoned chicken, al dente penne pasta, and crisp asparagus, all bathed in a luxurious basil pesto and creamy Parmesan sauce. Bursting with fresh, herbaceous flavors and balanced by a hint of indulgent creaminess, this recipe is a crowd-pleaser that feels gourmet but comes together in just 40 minutes. Perfect for busy families or anyone craving a quick yet satisfying meal, this dish offers a harmonious combination of protein, vegetables, and pasta in every bite. Customize it with a sprinkle of red pepper flakes for a spicy kick, and savor the ease of preparing a restaurant-quality dinner in your own kitchen!
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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
- 2 cloves Garlic cloves, minced
- 12 ounces Penne pasta
- 1 bunch Fresh asparagus, trimmed and cut into 2-inch pieces
- 0.5 cup Basil pesto
- 0.25 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the chicken breasts and cook for 5-6 minutes per side, or until fully cooked and juices run clear. Remove from the skillet, let rest for 5 minutes, then slice into thin strips.
While the chicken cooks, bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In the same skillet used for the chicken, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté for 30 seconds, until fragrant.
Add the asparagus pieces to the skillet and sauté for 3-4 minutes, until tender but still crisp.
Lower the heat to medium-low. Stir in the basil pesto and heavy cream, mixing until well combined.
Add the cooked pasta to the skillet, tossing to coat evenly in the sauce. Gradually add the reserved pasta water, a few tablespoons at a time, until the sauce reaches your desired consistency.
Stir in the grated Parmesan cheese and sliced chicken. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste.
Optional: Sprinkle with red pepper flakes for a slight kick.
Serve immediately, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 921 mg | 40% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.2 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 656 mg | 14% | |
*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.
