Creamy Pesto Chicken Pasta with Spring Vegetables

Name: Creamy Pesto Chicken Pasta with Spring Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 340g Penne pasta or your preferred short pasta; 450g Boneless, skinless chicken breasts, cut into 1-inch cubes; 1 tablespoon Olive oil; 1/2 cup Heavy cream; 1/2 cup Basil pesto (store-bought or homemade); 1 cup Fresh or frozen peas; 1 cup Asparagus spears, tough ends removed and cut into 1-inch pieces; 1/4 cup Grated Parmesan cheese, plus more for serving; 1/4 teaspoon Salt; 1/8 teaspoon Black pepper

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This Creamy Pesto Chicken Pasta is a perfect dish to welcome spring. It combines succulent chicken breast with bright green asparagus and peas, all tossed in a rich, velvety pesto cream sauce. It's a comforting yet fresh meal, ideal for a weeknight dinner or a casual gathering as the weather starts to warm up.

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Creamy Pesto Chicken Pasta with Spring Vegetables

Prep Time15 min

Cook Time25 min

Servings4 servings

DifficultyEasy

Equipment

Large potLarge skillet

Instructions

1
Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Set aside.
2
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken cubes and season with salt and pepper. Cook, stirring occasionally, until chicken is cooked through and lightly golden, about 5-7 minutes. Remove chicken from skillet and set aside.
3
In the same skillet, add asparagus and sauté for 3-4 minutes until tender-crisp. Add peas and cook for another 1-2 minutes. Reduce heat to medium-low.
4
Stir in heavy cream and pesto into the skillet with the vegetables. Bring to a gentle simmer, then add the cooked chicken and drained pasta. Toss to coat everything evenly.
5
Stir in the Parmesan cheese. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency. Taste and adjust seasoning as needed.
6
Serve immediately, garnished with extra Parmesan cheese if desired.

Nutrition

Calories680 kcal

Protein45g

Fat38g

Carbohydrates

Frequently Asked Questions

Can I use different vegetables?

Absolutely! Broccoli florets, spinach, or bell peppers would also work well in this dish. Add spinach in the last minute of cooking to wilt.

Can I make this dairy-free?

Yes, you can substitute the heavy cream with a plant-based cream (like cashew or oat cream) and use a dairy-free Parmesan alternative. Ensure your pesto is also dairy-free.

How can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.