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
Scale
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.
