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!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the asparagus pieces to the skillet and sauté for 3-4 minutes, until tender but still crisp.

Step 6

Lower the heat to medium-low. Stir in the basil pesto and heavy cream, mixing until well combined.

Step 7

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.

Step 8

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.

Step 9

Optional: Sprinkle with red pepper flakes for a slight kick.

Step 10

Serve immediately, garnished with additional Parmesan cheese if desired.

Nutrition Facts

Serving size	(1349.5g)

Amount per serving	% Daily Value*
Calories	3055.0

Total Fat 131.4g	0%
Saturated Fat 37.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 424.6mg	0%
Sodium 4101.7mg	0%
Total Carbohydrate 277.1g	0%
Dietary Fiber 21.2g	0%
Total Sugars 13.3g
Protein 189.3g	0%

Vitamin D 3.5IU	0%
Calcium 1025.2mg	0%
Iron 26.4mg	0%
Potassium 2999.9mg	0%

*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.

Source of Calories

Fat: 38.8%

Protein: 24.8%

Carbs: 36.4%