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If you’re craving a delightful, home-cooked meal that’s both fresh and comforting, you have to try this Simple Pesto Pasta With Chicken and Asparagus Recipe. It brings together perfectly cooked pasta tossed in vibrant basil pesto, tender chicken breast, and crisp, bright-green asparagus for a balance of flavors and textures that feels both indulgent and wholesome. This dish is a fantastic way to celebrate seasonal produce while enjoying a fuss-free dinner that feels a little special every time.
Ingredients You’ll Need
Getting the ingredients right is the first step to nailing this recipe. Each item here is straightforward, yet plays a crucial role in making the dish sing with freshness, creaminess, and a hint of savory crunch.
- 8 ounces Pasta (penne or fusilli): Choose your favorite pasta shape, ideally one that holds the pesto well.
- 1 pound Fresh Chicken Breast: Two boneless, skinless chicken breasts work best for juicy, tender bites.
- 1 bunch Fresh Asparagus: Trimmed and sliced into bite-sized pieces to add a crisp, fresh touch.
- 1 cup Homemade or Store-bought Pesto: Homemade pesto will bring the most vibrant flavor, but good-quality store-bought can save time.
- 2 tablespoons Extra Virgin Olive Oil: Perfect for sautéing the chicken and maintaining moisture and flavor.
- 2 cloves Minced Garlic: Adds a robust, aromatic foundation for the asparagus sauté.
- 1/4 cup Fresh Parmesan Cheese: Grated to add a nutty, creamy richness at the finish.
- Salt: To taste, enhances all the flavors.
- Pepper: To taste, for a subtle kick of warmth.
- Fresh Basil (Optional): A lovely garnish to brighten the plate and add fresh herbal notes.
How to Make Simple Pesto Pasta With Chicken and Asparagus Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Add your pasta and cook according to the package instructions until al dente, which means it’s tender but still has a slight bite. This texture is key because it allows the pasta to soak up the pesto without becoming mushy.
Step 2: Prepare the Chicken
While your pasta cooks, heat the olive oil in a spacious skillet over medium-high heat. Season the chicken breasts generously with salt and pepper. Place them in the hot oil and let them cook undisturbed for 5 to 7 minutes on each side. This step ensures a beautiful golden crust and juicy interior. Once cooked through, transfer the chicken to a plate and let it rest so the juices redistribute.
Step 3: Sauté Garlic and Asparagus
In the very same skillet, add the minced garlic and sauté just until it releases its fragrance, about 30 seconds. Then toss in the asparagus pieces. Cook for 3 to 4 minutes or until they turn a vivid green and remain tender-crisp, adding freshness and a slight crunch to the dish.
Step 4: Combine Pasta, Chicken, and Pesto
Before draining your pasta, reserve half a cup of the pasta water — it’s pure gold for adjusting the sauce consistency. Drain the rest and add the pasta directly to the skillet with asparagus. Slice the rested chicken and add it along with the pesto. Toss everything gently but thoroughly to make sure each piece is coated in the vibrant, herbaceous sauce.
Step 5: Adjust and Finish
If the pasta seems dry, gradually stir in some of the reserved pasta water until your ideal, silky texture is achieved. Finally, sprinkle the freshly grated Parmesan cheese over the entire dish and mix it in to melt slightly, creating a luscious, savory finish. Taste and adjust the seasoning as needed.
Step 6: Serve Promptly
Serve your Simple Pesto Pasta With Chicken and Asparagus Recipe right away for the best experience. Garnish with fresh basil leaves for a burst of color and extra flavor. This dish truly shines when served warm and fresh.
How to Serve Simple Pesto Pasta With Chicken and Asparagus Recipe
Garnishes
Aside from the fresh basil, a sprinkle of toasted pine nuts or a drizzle of extra virgin olive oil elevates the plate beautifully. For a touch of brightness, a little lemon zest on top can add a subtle zing that complements the pesto perfectly.
Side Dishes
Keep your sides simple and fresh to balance the richness of the pasta. A crisp green salad with a lemon vinaigrette or some roasted cherry tomatoes pairs wonderfully. Crunchy breadsticks or garlic bread also make delightful companions for mopping up any leftover pesto sauce.
Creative Ways to Present
Serve this dish in wide shallow bowls to showcase the vibrant colors and make it easier to mix in additional garnishes at the table. For a crowd, consider plating the pasta first, then arranging sliced chicken and asparagus artfully on top, finishing with a sprinkle of Parmesan and herbs for an elegant touch.
Make Ahead and Storage
Storing Leftovers
After enjoying your Simple Pesto Pasta With Chicken and Asparagus Recipe, refrigerate any leftovers in an airtight container. It will keep well for up to 3 days, making it a perfect next-day meal that still tastes fresh and vibrant.
Freezing
This pasta dish doesn’t freeze as well due to the pesto and asparagus textures, so it’s best to eat fresh or store in the fridge. If you must freeze, separate the chicken and pasta, but expect some changes in texture upon thawing.
Reheating
When reheating, warm the pasta gently in a skillet over low heat with a splash of water or broth to revive the sauce’s creaminess. Avoid the microwave if possible to keep the chicken juicy and asparagus crisp.
FAQs
Can I use other types of pasta?
Absolutely! Penne and fusilli are perfect because their shapes catch the pesto well, but you can use farfalle, rotini, or even spaghetti depending on your preference.
Is homemade pesto necessary?
Homemade pesto is wonderful for a richer, more vibrant flavor, but a high-quality store-bought pesto works just fine, especially when you’re short on time.
Can I replace chicken with another protein?
Yes, try shrimp, tender pork slices, or even chickpeas for a vegetarian twist. Adjust cooking times accordingly for best results.
What if I don’t have fresh asparagus?
Green beans or broccoli make excellent substitutes and provide that needed crunch and freshness in the dish.
How do I store leftover pesto pasta?
Keep leftovers in an airtight container in the refrigerator for up to three days. Stir in a bit of olive oil before storing to help maintain moisture and flavor.
Final Thoughts
I can’t recommend this Simple Pesto Pasta With Chicken and Asparagus Recipe enough for anyone looking to impress without spending hours in the kitchen. It’s fresh, flavorful, and balanced — a true crowd-pleaser that feels like a special treat any night of the week. Give it a try; I promise it will become one of your go-to dishes in no time!
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Simple Pesto Pasta With Chicken and Asparagus Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A simple and flavorful pesto pasta dish featuring tender chicken breast and fresh asparagus, tossed in a savory homemade or store-bought pesto sauce. Perfect for a quick and satisfying weeknight meal that combines vibrant green vegetables with protein-rich chicken and delicious pasta.
Ingredients
Pasta
- 8 ounces Pasta (penne or fusilli)
Protein
- 1 pound Fresh Chicken Breast (two boneless, skinless breasts)
Vegetables
- 1 bunch Fresh Asparagus, trimmed and cut into bite-sized pieces
- 2 cloves Minced Garlic
Sauce & Seasoning
- 1 cup Homemade or Store-bought Pesto
- 2 tablespoons Extra Virgin Olive Oil
- Salt, to taste
- Pepper, to taste
Toppings & Garnish
- 1/4 cup Fresh Parmesan Cheese, grated
- Fresh Basil (optional, for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- Prepare to Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the skillet.
- Cook Chicken: Sear the chicken breasts for 5-7 minutes on each side until they develop a golden brown crust and are cooked through. Remove the chicken from the skillet and let it rest.
- Sauté Garlic: In the same skillet, add minced garlic and sauté for about 30 seconds until it becomes fragrant, being careful not to burn it.
- Cook Asparagus: Add the trimmed asparagus pieces to the skillet and sauté for 3-4 minutes until they turn bright green and are tender-crisp.
- Drain Pasta: Reserve ½ cup of pasta water and drain the rest. Add the drained pasta to the skillet with the asparagus.
- Add Chicken and Pesto: Slice the cooked chicken into strips and add it to the skillet. Pour in the pesto sauce and toss everything together to coat evenly.
- Adjust Sauce Consistency: If the mixture seems dry, gradually add the reserved pasta water to reach your desired sauciness.
- Finish with Cheese: Sprinkle grated Parmesan cheese over the pasta mixture and mix well. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Plate the pesto pasta immediately and garnish with fresh basil leaves if desired.
Notes
- For best flavor, use homemade pesto if possible.
- You can substitute chicken breasts with chicken thighs for a juicier result.
- If fresh asparagus is not available, you can use frozen asparagus, but adjust cooking time accordingly.
- Reserve pasta water is key to achieving the perfect sauce consistency.
- Freshly grated Parmesan cheese melts better and has superior flavor compared to pre-grated cheese.
- Use gluten-free pasta to make this dish gluten-free if needed.
