Amazing 30-min chicken asparagus pesto pasta

If you’re staring down a weeknight and thinking, “I need dinner now,” then this chicken asparagus pesto pasta is about to become your new best friend. I’m Anna, and I’m obsessed with making sure your kitchen time is filled with joy, not stress. I truly believe the best meals are the ones that taste gourmet but only take a minute to pull together. That’s why I specialize in simple, flavorful chicken recipes that are thoroughly tested so you can trust them immediately.

Forget complicated sauces! This recipe proves you can get bright, fresh flavors—thanks to the lemon and basil—in one easy skillet. It’s the kind of delicious, satisfying meal that makes you look like a genius chef without any of the fuss.

Quick Prep for Your chicken asparagus pesto pasta

Seriously, you can have this on the table in just 30 minutes flat. That’s the beauty of the skillet method! This recipe is perfectly scaled to feed four hungry people, making it ideal for a speedy family dinner or meal prepping lunches.

Essential Ingredients for chicken asparagus pesto pasta

Getting this speedy skillet dinner right starts with making sure you have everything prepped before the heat goes on. Because we’re moving fast, having your chicken cut and your veggies chopped makes all the difference. We’re relying on good pantry staples here, especially that bright basil pesto, to do most of the heavy lifting for flavor. Trust me, this short ingredient list packs a huge punch!

Here’s exactly what you need for four servings of this amazing dish:

• 8 ounces penne or rotini pasta (whatever shape holds that sauce best for you!)
• 1 pound boneless skinless chicken breast cut into bite-size pieces
• \u00bd teaspoon salt (plus extra for the pasta water)
• \u00bc teaspoon black pepper
• 1 tablespoon olive oil
• 1 shallot finely chopped
• 2 cups chopped asparagus
• \u2153 cup sun-dried tomatoes sliced
• \u00bd cup low-sodium chicken broth
• \u00bc cup prepared basil pesto
• 1 tablespoon fresh lemon juice
• \u00bc cup grated Parmesan cheese (optional, for garnish)

Ingredient Preparation Clarity

The texture of this dish really depends on how you handle the veg. Make sure you chop your asparagus into nice, manageable 2-inch pieces. We want them tender but still with a little snap when we bite into them! Also, your sun-dried tomatoes should be sliced; if you’re using oil-packed ones, drain them well before adding them in with the pasta.

For the chicken, aim for consistent bite-size pieces so they cook evenly in that hot skillet. This prevents those sad, dry bits you sometimes get when you rush dinner. Everything else—the broth, pesto, and lemon—just needs to be measured out and ready to pour!

Equipment Needed for this One-Pan pasta

Since this is a quick dinner, we want to keep our dishes minimal! You really only need two main pieces of cookware here. Make sure you have a large pot ready for boiling your pasta and vegetables simultaneously. Then, you’ll need a large, heavy-bottomed skillet—this is where all the magic happens.

Also, make sure you have your measuring cups and spoons handy, and a good colander for draining everything quickly!

Step-by-Step Instructions for chicken asparagus pesto pasta

Okay, this is where we put it all together! The secret to keeping this under 30 minutes is multitasking. We’re going to get the pasta going first, then jump right into cooking the chicken while the pasta is finishing up. Don’t worry if it feels like a lot of moving parts; just stay focused on the heat levels and you’ll be fine!

First things first, get that big pot of water boiling. You need to salt it well—it should taste like the sea, remember? Add your penne or rotini and let it cook for exactly three minutes less than what the package directions tell you. This is crucial because we’re going to finish cooking it right in the sauce later.

Cooking the Pasta and Vegetables

When you hit that three-minute mark, don’t drain yet! Now is the time to toss in your chopped asparagus and those lovely sliced sun-dried tomatoes right into the boiling water with the pasta. Let them all hang out together for the remaining three minutes. This gentle cooking ensures the asparagus is tender-crisp, not mushy. Once they are done—the pasta should be perfectly al dente—drain everything well and set it aside in a bowl. We’ll need that hot skillet ready immediately!

Sautéing Aromatics and Chicken

Grab your large skillet and set the heat to medium-high. Pour in that tablespoon of olive oil. Once it shimmers a bit, toss in your finely chopped shallot. You only want this to sauté for about a minute until it smells fragrant—don’t let it brown, or it’ll taste bitter! Next, introduce your bite-size chicken pieces. Sprinkle them with your salt and pepper. Cook this for about five to seven minutes, stirring every so often, until every piece looks golden brown and is cooked all the way through. Seriously, use that thermometer here: chicken must hit 165°F (74°C) internal temp for safety. No shortcuts on that!

Creating the Pesto Sauce Base

Once the chicken looks perfect, turn the heat down just a touch to medium. Now we build the sauce! Pour in the low-sodium chicken broth and follow that immediately with your gorgeous basil pesto. Whisk it around a little bit and let it simmer gently for about two minutes. You’ll notice it thickens up just slightly as it heats. This step lets the flavors really marry before we add the carbs!

Bringing the chicken asparagus pesto pasta Together

Time for the grand finale! Dump your drained pasta, asparagus, and tomatoes right into that skillet with the pesto sauce. Toss everything together really well so every piece of pasta gets coated in that vibrant green goodness. Let it cook together for another minute or two so the pasta soaks up the sauce. Finally, stir in that tablespoon of fresh lemon juice right at the end. Turn off the heat and give it one last gentle toss. Serve it up right away, topped with that Parmesan if you’re feeling fancy!

Tips for a Perfect chicken asparagus pesto pasta

This recipe is fast, but fast doesn’t mean sloppy! A few tiny adjustments can take this from a good weeknight meal to something you’ll want to make every week. The biggest mistake people make is letting the delicate ingredients get scorched by high heat, especially that beautiful pesto.

My first big tip: Get your pasta slightly underdone—that three minutes shy of al dente is essential. Since it finishes cooking in the sauce, if you cook it fully in the water, it turns to mush when you toss it later. Secondly, watch those asparagus pieces! They only need those last three minutes in the boiling water. If you cook them longer, they lose their bright green color and that satisfying little crunch we love.

Lastly, always reduce the heat before adding the pesto. Pesto is mostly fresh herbs and oil, and if you boil it too hard, the basil turns dark and loses its fresh flavor fast. A gentle simmer is all it needs to thicken slightly with the broth.

Selecting Quality Pesto

Since the pesto is the star flavor here, don’t skimp on quality if you’re buying it pre-made. Look for jars that list basil as the first ingredient, and ideally ones made with pine nuts and good olive oil. If you see too many fillers or soybean oil, grab a different jar.

If you have 10 extra minutes, making your own is a breeze! Toss fresh basil, a little garlic, Parmesan, pine nuts, olive oil, and a pinch of salt into a food processor. It tastes a million times brighter than anything jarred, and it’s so easy to adjust the salt and garlic level just how you like it! You can find more inspiration for quick meals like this on our Pinterest page.

Storage and Reheating Instructions for Leftover chicken asparagus pesto pasta

I always make a double batch of this because leftovers are fantastic, but you have to treat pesto pasta gently when cooling it down. The biggest issue is that the pasta keeps absorbing the sauce, which makes it dry or gummy later. To avoid this, when you store your leftovers, toss them with just a tiny splash of olive oil or a teaspoon of water before sealing the container. This keeps the pasta from sticking together in a solid block overnight.

When you reheat this, skip the microwave if you can manage it. The microwave tends to seize up the chicken and turn the asparagus soft. Instead, put the leftovers in a small skillet over medium-low heat. Add another small splash of chicken broth or water—maybe a tablespoon—and stir constantly until it’s heated through. This steams the pasta slightly and brings that sauce back to life beautifully.

Storage Method	Duration
Airtight Container in Fridge	3 to 4 days
Freezing (Not Recommended)	Best eaten fresh

Frequently Asked Questions about Quick Chicken Pasta

I always get asked about switching things up in this recipe because, let’s be honest, we all have different pastas sitting in the pantry! This chicken asparagus pesto pasta is super adaptable, but you need to keep the cooking time in mind since we multitask the pasta and veggies.

Here are a few things I hear often from fellow busy cooks:

Can I use a different type of pasta in this chicken asparagus pesto pasta recipe?

Absolutely! Penne and rotini are my go-to shapes because they hold that thick pesto sauce really well in their ridges and tubes. If you use spaghetti or linguine, it works, but you might need to stir a little more gently to prevent breakage. If you use a shape that takes much longer to cook—like farfalle or shells—you’ll need to adjust the initial boiling time. Remember the rule: pull it out three minutes early so it finishes cooking in the skillet!

How do I make this a healthier quick dinner option?

That’s a great question for a weeknight meal! If you want to lighten this up, there are two easy switches. First, use whole wheat penne; it adds fiber and gives the dish a slightly nuttier flavor that pairs nicely with the basil. Second, be mindful of the cheese. The Parmesan is mostly for garnish, so feel free to cut that quantity in half or skip it entirely. Also, using low-sodium broth really helps keep the overall sodium down for a better quick dinner!

Nutritional Estimates for Your Meal

I always try to keep track of what we’re eating, even when dinner is super fast! Keep in mind these numbers are just estimates based on my ingredient choices (like using lean chicken and low-sodium broth). They can change depending on how much pesto you drizzle on top!

Nutrient	Amount (Per Serving)
Calories	450
Protein	38g
Fat	14g
Carbohydrates	40g

This is a great balance of protein and carbs to keep you full without weighing you down!

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