Chicken & Vegetable Penne with Parsley-Walnut Pesto Recipe
There’s nothing quite like a vibrant, comforting bowl of Chicken & Vegetable Penne with Parsley-Walnut Pesto to bring joy to any mealtime. This dish is a symphony of textures and flavors—tender chicken, crisp-tender veggies, and glossy penne all tossed in a boldly green, nutty pesto that perks up every bite. With the freshness of parsley and a toasty crunch from walnuts, it’s a lively Italian-inspired creation that transforms simple pantry staples into a dinner you’ll absolutely crave.
Ingredients You’ll Need
What makes Chicken & Vegetable Penne with Parsley-Walnut Pesto shine is how the freshest ingredients, in their simplest form, play together beautifully. Each component brings something special, whether that’s protein, color, creaminess, or that pop of herby brightness from the pesto.
- Penne Pasta (12 ounces): A sturdy pasta with ridges perfect for holding all that luscious pesto and vegetables.
- Boneless Skinless Chicken Breasts (2, cut into bite-sized pieces): Lean, juicy, and quick-cooking—ideal for soaking up the pesto flavor.
- Olive Oil (2 tablespoons, divided): Adds a luscious, fruity base and helps roast those ingredients to golden perfection.
- Zucchini (1, sliced into half-moons): Mild and tender, bringing a hint of sweetness and lovely green color.
- Red Bell Pepper (1, sliced): Bursting with color and crunch, it balances beautifully with the softer veggies.
- Cherry Tomatoes (1 cup, halved): Juicy and bright—they pop with sweetness in every forkful.
- Baby Spinach (2 cups): Wilts quickly for silkiness and adds heaps of nutrients.
- Walnuts (1/2 cup, toasted): Toasting deepens their flavor, giving the pesto rich, earthy notes.
- Fresh Parsley Leaves (1 cup): The star of the pesto—herbaceous, fresh, and bursting with green flavor.
- Parmesan Cheese (1/4 cup, grated): Salty and nutty, the cheese weaves all the flavors together.
- Garlic Cloves (2): Adds a punchy savoriness that enlivens the pesto and the whole dish.
- Lemon Juice (juice of 1/2 lemon): Brightens up the pesto and keeps everything tasting fresh and lively.
- Extra Virgin Olive Oil (1/3 cup): Smooth and peppery—that finishing touch to make your pesto silky.
- Salt and Black Pepper (to taste): The essential finishing duo for seasoning every element just right.
How to Make Chicken & Vegetable Penne with Parsley-Walnut Pesto
Step 1: Cook the Penne Pasta
Start by bringing a large pot of salted water to a robust boil—salty like the sea, as the Italians would say! Cook your penne until it’s perfectly al dente according to the package directions. Just before draining, scoop out half a cup of that glorious starchy pasta water; it will help the pesto hug every noodle later. Drain and set the pasta aside, ready for its saucy debut.
Step 2: Sauté the Chicken
Heat one tablespoon of olive oil in a big, roomy skillet over medium heat. Add your chicken pieces and sauté them, stirring occasionally until golden on the outside and cooked through, which takes about six to eight minutes. The chicken should be tender yet seared for maximum flavor. Once done, transfer to a plate and keep it cozy for later.
Step 3: Cook the Vegetables
Using the same skillet (no need to wash—those tasty chicken bits add flavor!), add your remaining olive oil. Toss in the zucchini, red bell pepper, and cherry tomatoes. Sauté these for four to five minutes, stirring occasionally until just tender but still vibrant. Right at the end, add the baby spinach and cook for an extra minute or two—just until wilted, preserving that beautiful green color.
Step 4: Make the Parsley-Walnut Pesto
Grab your food processor and add toasted walnuts, parsley leaves, Parmesan cheese, garlic, lemon juice, and extra virgin olive oil. Blitz everything until smooth and creamy, scraping down the sides as needed. If the pesto feels a tad thick, splash in a little water (even that reserved pasta water) until you reach a silky consistency. Season generously with salt and black pepper. This verdant pesto will make your kitchen smell heavenly!
Step 5: Combine Everything and Toss
Return the chicken to the skillet with all the lovely vegetables. Add the cooked penne and top with the bright green parsley-walnut pesto. Toss everything gently but thoroughly so every piece glistens with sauce. If things look a little dry, loosen with a splash of the reserved pasta water until it’s just right—creamy yet light. Serve warm, ideally in big bowls, finished with extra Parmesan if you dare.
How to Serve Chicken & Vegetable Penne with Parsley-Walnut Pesto
Garnishes
For a visually stunning plate, sprinkle extra grated Parmesan and a few toasted walnut pieces over each serving. A scatter of freshly chopped parsley brings even more vibrancy. Add a crack of black pepper or a drizzle of good olive oil for a chef’s touch.
Side Dishes
This pasta is hearty enough to stand alone, but it pairs delightfully with a crisp green salad dressed simply with lemon and olive oil. Alternatively, try garlicky roasted broccoli or a slice of warm, crusty bread to scoop up every last bit of that pesto—trust me, you won’t want any to go to waste.
Creative Ways to Present
To really wow the crowd, serve Chicken & Vegetable Penne with Parsley-Walnut Pesto in a wide shallow bowl, nestling the chicken and vegetables on top for a colorful display. Or make individual servings in ramekins for a dinner party—just a sprinkle of microgreens is a gorgeous finishing touch!
Make Ahead and Storage
Storing Leftovers
Let any leftovers of Chicken & Vegetable Penne with Parsley-Walnut Pesto cool to room temperature, then scoop them into an airtight container. Pop it in the fridge, where it’ll keep well for up to three days. The flavors actually meld and deepen overnight, making tomorrow’s lunch even more delicious!
Freezing
If you’re planning ahead, you can freeze this pasta. Transfer completely cooled portions to freezer-safe containers or bags. For best texture, freeze the pasta and pesto separately, if possible, for up to two months. Just thaw in the fridge before reheating.
Reheating
To reheat, gently warm the pasta in a skillet over medium heat, adding a splash of water or a drizzle of olive oil to restore its sauciness. Stir gently until hot, and if you have extra fresh parsley or Parmesan, sprinkle some on top to revive that just-made aroma.
FAQs
Can I make Chicken & Vegetable Penne with Parsley-Walnut Pesto vegetarian?
Absolutely! Simply skip the chicken and add more vegetables—think mushrooms, broccoli, or even roasted eggplant. You’ll still get all the creamy, herby, and comforting flavors without missing a beat.
What’s the best way to toast walnuts for the pesto?
Spread the walnuts on a dry skillet or baking sheet and toast over medium-low heat or in a 350°F oven for 5 to 8 minutes, shaking occasionally, until fragrant and golden. This little extra step adds major flavor!
Can I use another type Main Course
Definitely! Penne’s ridges are perfect for holding pesto, but fusilli, rotini, or rigatoni are also fantastic choices. Even whole wheat or gluten-free pasta works deliciously with the Chicken & Vegetable Penne with Parsley-Walnut Pesto concept.
Is there a good substitute for parsley in the pesto?
Yes! If you’re out of parsley or want to experiment, try basil, arugula, or even a mix of tender greens. Each option will add its own unique spin, keeping the pesto base exciting.
What’s the secret to ultra-creamy pesto?
The trick is to blend just long enough for a smooth texture, and add enough extra virgin olive oil or pasta water to achieve that luscious, spoonable consistency. Taste as you go and adjust with more salt or lemon to brighten everything up.
Final Thoughts
If you’re craving something both nourishing and totally crave-worthy, you can’t go wrong with Chicken & Vegetable Penne with Parsley-Walnut Pesto. This dish is a weeknight hero and a crowd-pleaser all in one, loaded with color and flavor that everyone will love. Give it a try—you might just find it becomes a new favorite at your table!
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Chicken & Vegetable Penne with Parsley-Walnut Pesto Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a delightful meal with this Chicken & Vegetable Penne topped with a flavorful Parsley-Walnut Pesto. It’s a perfect blend of protein-packed chicken, nutritious veggies, and a zesty pesto sauce that will leave your taste buds wanting more.
Ingredients
Penne Pasta:
- 12 ounces penne pasta
Chicken:
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
Vegetables:
- 2 tablespoons olive oil, divided
- 1 zucchini, sliced into half-moons
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
Parsley-Walnut Pesto:
- 1/2 cup walnuts, toasted
- 1 cup fresh parsley leaves
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves
- juice of 1/2 lemon
- 1/3 cup extra virgin olive oil
- salt and black pepper to taste
Instructions
- Cook Pasta: Boil salted water and cook penne until al dente. Reserve 1/2 cup pasta water.
- Cook Chicken: Sauté chicken in olive oil until cooked, then set aside.
- Sauté Vegetables: In the same skillet, sauté zucchini, bell pepper, and tomatoes; add spinach.
- Make Pesto: Blend walnuts, parsley, Parmesan, garlic, lemon juice, and olive oil until smooth.
- Combine: Toss chicken, vegetables, cooked pasta, and pesto together. Add reserved pasta water if needed. Serve garnished with Parmesan.
Notes
- You can use basil instead of parsley.
- For a vegetarian option, omit chicken and add more veggies like mushrooms or broccoli.
- Whole wheat penne can be used for added fiber.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 5g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 55mg
