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 whatever’s in season. Use any hearty pasta you have in the pantry. And while I share three unique, homemade pesto recipes for you to choose from, good-quality store-bought pesto works just as well when you’re short on time.
Table of Contents
Note: This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.
Pesto Chicken Pasta
I’ve been making Pesto Chicken with Pasta for years, ever since I first fell in love with the bold, vibrant flavors of pesto. With just a handful of ingredients – pesto, chicken, vegetables, Parmesan cheese, and pasta – you can have a delicious dinner on the table in no time. Over the years, I’ve swapped in or added other ingredients depending on what I have on hand, what’s in season, or what I’m craving at the moment.
Why You’ll Love This Recipe
- Quick and easy – ready in under 25 minutes.
- Versatile and customizable – works with whatever veggies or pasta you have on hand, and you can use your favorite pesto, homemade or store-bought.
- Packed with flavor – fresh, vibrant, and satisfying.
- Great for leftovers – a smart way to use precooked chicken.
- Family-friendly – loved by kids and adults alike.
Ingredients for Pesto Pasta with Chicken and Vegetables
Here’s what you’ll need to create this quick and easy pasta dish (quantities are included in the recipe card below):
- Precooked chicken. Works beautifully with poached, sautéed, roasted, or grilled chicken—whatever you have on hand.
- Pasta. Choose a shape that can stand up to the chunky ingredients. I’ve used linguine, tagliatelle, pappardelle, and penne, all with great results.
- Pesto. You can use store-bought – or any of my homemade versions work well in this dish: Pesto Genovese, Cilantro Pesto, or Spinach Basil Pesto.
- Sun-dried tomatoes. Add rich, tangy depth and a Mediterranean flair.
- Bell peppers. A mix of red and yellow adds sweetness and a beautiful contrast to the green pesto.
- Yellow onion. Adds aromatic flavor and a hint of sweetness.
- Asparagus. Brings fresh, grassy notes and a bit of crunch.
- Parmesan cheese. Stirred into the pesto and noodles, then sprinkled on top, it adds a nutty, salty richness to every bite!
Quick Tip: Best pasta shapes for this dish
Use a pasta that will stand up to the chunky chicken and veggies. I like linguine, tagliatelle, or pappardelle, but short tubes like penne or rigatoni work well too.
Ingredient Variations or Substitutions
Don’t feel limited to my list of ingredients for this dish – lots of other vegetables will work, either in place of or in addition to, those in our recipe. Here are a few ideas:
- Zucchini
- Yellow Squash
- Mushrooms
- Broccoli
- Red Onion
- Shallots
This is definitely one of those recipes you can make your own!
What pesto should I use?
I have three wonderful, bright pesto recipes, all of which work well in this recipe:
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).
How to Make Pesto Chicken and Pasta with Veggies
Here are the 5 easy steps to making and serving this recipe:
- Cook pasta per package instructions.
Bring a large pot of water to a boil. When boiling, add salt and cook pasta until al dente. Drain, return to the pot and toss with1/4 cup pesto and 2 tablespoons of Parmesan cheese. Season with salt and pepper to taste. - Prep vegetables.
While the pasts is cooking, core, seed and slice bell peppers into thin strips and cut into 1-inch pieces. Remove tough ends of asparagus and cut the stems into 1-inch pieces. - Cook vegetables.
In a large skillet, heat olive oil over medium heat until hot. Add peppers, onions and asparagus, cover and cook, stirring every 2 minutes, until beginning to soften, around 5 minutes. Uncover and continue cooking, stirring occasionally, for another 2 – 3 minutes or until vegetables are crisp-tender. - Mix vegetables with other sauce ingredients.
Reduce heat to low and stir in chicken and sun-dried tomatoes; cook just until chicken is heated through, around 2 minutes. Remove from heat and stir in 1/2 cup pesto and 2 tablespoons of Parmesan cheese. Season with salt and pepper to taste. - Plate and serve.
Mound cooked pasta on a large serving dish (or 4 individual serving plates or pasta bowls) and top with chicken and vegetable mixture. Sprinkle with remaining 2 tablespoons Parmesan cheese (or more to taste). Serve immediately.
How to Store, Freeze, and Reheat Chicken Veggie Pasta
I always like to store my cooked pasta and corresponding sauces separately; I find it’s easier to reheat this way.
So, to store the cooked pasta, place it in a zip top baggie and refrigerate for up to 3 days. The sauce can also be placed in a zip top baggie or other sealed container and refrigerated for up to 3 days. Once chilled, the noodles and sauce can also be frozen for up to 1 month.
To reheat the pasta, place in a microwave safe bowl, add a splash of water or olive oil, cover, and reheat in the microwave in 20-30 second increments, stirring in between, until just warmed through.
Pesto Chicken Pasta Recipe FAQ
Pesto should be served cold, so always add it after the pasta is cooked.
If pesto is the only sauce ingredient – no chicken or vegetables – then I recommend using a more delicate pasta than recommended for this recipe. You’ll also want one that will grab onto the oil in the pesto. I would use angel hair or spaghetti.
As listed in this recipe, 3/4 cup of pesto with 1 pound of pasta (uncooked) is the perfect ratio.
I love chicken with pesto, as you can see in this recipe. However, it’s actually good on virtually all meat – steaks, pork, lamb. I even like it on fish!
What goes well with Pesto Pasta with Veggies?
The good news with this pasta is that it’s a complete dinner – protein, carb and a variety of vegetables all in one dish! If you like, serve it with our favorite rolls or Nama’s Cornbread on the side.
Other Chicken and Pasta Recipes
- Angel Hair with Chicken and Artichoke-Caper Sauce
- Sun-dried Tomato Chicken Pasta
- Robert’s Easy Chicken Parmesan
- Chicken and Orzo Salad with Peanut Dressing
- Curried Chicken with Pasta Salad
- Grilled Chicken with Pasta, Pecans and Spring Greens
- Cheesy Chicken Sausage, Mushroom and Spinach Pasta (One Pot)
More Favorites from A Well-Seasoned Kitchen
Chicken Pesto Pasta with Veggies
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.
Note: This recipe was originally posted in September 2020 and updated in May 2025. These days, I prefer it with less pasta – around 2 ounces per person instead of 4. I’ve also found that “sweating” the vegetables (cooking them covered first), then finishing with a quick sauté, gives the best texture and flavor.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 minutes
Yield: 4 to 5 servings 1x
Ingredients
Scale
- 10 ounces linguine, tagliatelle or pappardelle
- 3/4 cup Pesto Genovese, Cilantro Pesto, or Spinach Basil Pesto, divided use – see Note
- 6 tablespoons freshly grated Parmesan cheese, divided use
- 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
Instructions
- Cook pasta per package instructions.
Bring a large pot of water to a boil. When boiling, add salt and cook pasta until al dente. Drain, return to the pot and toss with1/4 cup pesto and 2 tablespoons of Parmesan cheese. Season with salt and pepper to taste. - Prep vegetables.
While the pasts is cooking, core, seed and slice bell peppers into thin strips and cut into 1-inch pieces. Remove tough ends of asparagus and cut the stems into 1-inch pieces. - Cook vegetables.
In a large skillet, heat olive oil over medium heat until hot. Add peppers, onions and asparagus, cover and cook, stirring every 2 minutes, until beginning to soften, around 5 minutes. Uncover and continue cooking, stirring occasionally, for another 2 – 3 minutes, or until vegetables are crisp-tender. - Mix vegetables with other sauce ingredients.
Reduce heat to low and stir in chicken and sun-dried tomatoes; cook just until chicken is heated through, around 2 minutes. Remove from heat and stir in 1/2 cup pesto and 2 tablespoons of Parmesan cheese. Season with salt and pepper to taste. - Plate and serve.
Mound cooked pasta on a large serving dish (or 4 individual serving plates or pasta bowls) and top with chicken and vegetable mixture. Sprinkle with remaining 2 tablespoons Parmesan cheese (or more to taste). Serve immediately.
Notes
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).
- Category: main dish, pasta, poultry
- Method: sautéing
- Cuisine: Quick and easy
Nutrition
- Serving Size: 1 bowl or plateful
- Calories: 613
- Sugar: 6.5 g
- Sodium: 531.4 mg
- Fat: 25.5 g
- Saturated Fat: 5.5 g
- Carbohydrates: 53.1 g
- Fiber: 5 g
- Protein: 41.1 g
- Cholesterol: 80.8 mg
The above Instructions do not address what to do with the “1 thinly sliced yellow onion” listed in the Ingredients. . .
You are correct – my apologies! The onions should be sautéed along with the peppers and asparagus. Updating the recipe now . . . thanks for letting me know.