Aromatic and fresh, Pesto Chicken and Vegetables with Pasta will soon become another one of your favorite “go-to” recipes. Easy to prepare in under 25 minutes, this pesto chicken pasta recipe is extremely versatile. Switch out the vegetables to what’s in season. Use whatever size and shape pasta is in your pantry. And, I provide three unique, scrumptious pesto recipes for you to choose from!

White platter showing Pesto Chicken and Vegetables with Pasta
(Photo by Laurie Smith)

I’ve been making Pesto Chicken with Pasta for years, ever since I was first introduced to the bold, vibrant flavors of pesto. Just four ingredients and you can have a delicious dinner – pesto, chicken, Parmesan cheese and pasta. Over the years, I’ve added in various other ingredients, depending on what I have on hand, and/or what I’m craving at the time.

Close up showing one recipe of Pesto Chicken and Vegeables with Pasta
(Photo by Laurie Smith)

What ingredients are in Pesto Chicken and Vegetables with Pasta

This recipe starts with pre-cooked chicken. It’s delicious with poached, sautéed, roasted as well as grilled chicken. And, virtually any size and shape pasta will work – basically whatever you have in your pantry. I’ve made it with fettuccine, linguine, spaghetti, penne, and bowtie.

There are many other ingredients that you can add to the chicken and pesto. My favorite flavors to include are:

  • sun-dried tomatoes, for depth and a taste of the Mediterranean,
  • red and yellow bell peppers, which also add color,
  • yellow onion,
  • asparagus, and
  • Parmesan cheese, of course!

But don’t feel limited to this list – lots of other vegetables will work, plus more. Zucchini, yellow squash, mushrooms, fresh tomatoes, and broccoli are delicious in this dish. Red onion and shallots are also good additions. This is definitely one of those recipes you can make your own!

(Photo by Laurie Smith)

What pesto should I use?

I have three wonderful, bright pesto recipes, all of which work well in this recipe:

White bowl filled with Pesto Genovese

Of course, if you’re short on time, use store bought! I would recommend purchasing refrigerated pesto and not the jarred stuff, as the latter has little flavor (in my humble opinion).

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Other Chicken and Pasta Recipes

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white platter showing Pesto Chicken and Vegetables with Pasta

Pesto Chicken and Vegetables with Pasta

  • Author: (From “A Well-Seasoned Kitchen” by Sally Clayton and Lee Clayton Roper)
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: main dish, pasta, poultry
  • Method: sautéing
  • Cuisine: Quick and easy


Easy to prepare in under 25 minutes, this chicken and pasta recipe is perfect for busy night dinner. And it’s super versatile! Use in-season vegetables, and any size or shape pasta. Plus, choose from three unique scrumptious pesto recipes.


  • 1 tablespoon extra virgin olive oil
  • 1 medium red bell pepper
  • 1 medium yellow bell pepper
  • 1 thinly sliced yellow onion
  • 1/2 pound asparagus, trimmed
  • 3 1/2 cups chopped, cooked chicken (can use poached, sautéed, grilled or roasted)
  • 4 teaspoons chopped sun-dried tomatoes (packed in oil), drained
  • 3/4 cup Pesto Genovese, Cilantro Pesto, or Spinach Basil Pesto, divided – see Note
  • 6 tablespoons freshly grated Parmesan cheese, divided
  • 1 pound linguine


  1. Bring a large pot of salted water to a boil for the pasta.
  2. In the mean time, core, seed and slice the bell peppers into thin strips and cut into 1-inch pieces. Cut the asparagus into 1-inch pieces.
  3. In a large skillet, heat the olive oil until hot and sauté the peppers and asparagus over medium-high heat until softened but still crisp, about 10 minutes. Transfer to a large mixing bowl and add the chicken and sun-dried tomatoes. Toss with 1/2 cup of the pesto and 2 tablespoons of the Parmesan cheese. Season with salt and pepper to taste.
  4. Once the water boils, cook the fettuccine in the boiling water until al dente. Drain, return to the pot and toss with the remaining pesto and 2 tablespoons of the Parmesan cheese. Season with salt and pepper to taste.
  5. Mound the fettuccine on a large serving dish (or 4 individual serving plates) and top with the chicken and vegetable mixture. Sprinkle with the remaining 2 tablespoons Parmesan cheese (or more to taste). Serve immediately.


Note on pesto: if you are short on time, use store bought. Just purchase the refrigerated kind if possible; the jarred stuff has little flavor (in my opinion).

Keywords: pesto, pasta, fresh ingredients

Lee Clayton Roper


I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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Access more recipes in Lee's award-winning book, Fresh Tastes!

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