If you’re craving a colorful pasta dish that’s bursting with fresh flavors, Chicken & Vegetable Penne with Parsley-Walnut Pesto is sure to win your heart (and your taste buds). This lively recipe features juicy chicken, sautéed vegetables, and penne pasta all tossed in a vibrant, nutty pesto sauce made with parsley and toasted walnuts. It’s not only weeknight-friendly but also special enough for a dinner with friends. The combination of textures, colors, and bold, herby flavor makes this a go-to meal you’ll turn to again and again.
Ingredients You’ll Need
This soul-satisfying pasta is built on a foundation of simple, wholesome ingredients. Each one brings something unique—crisp veggies, tender chicken, and that luxurious homemade pesto. Gather everything before you start, and you’ll breeze right through dinner prep!
- Penne Pasta (12 ounces): Provides just the right shape and texture to cling to the flavorful pesto and hearty mix-ins.
- Boneless Skinless Chicken Breasts (2, cut into bite-sized pieces): Adds lean protein and hearty bite, making the dish filling and satisfying.
- Olive Oil (2 tablespoons, divided): Used for both sautéing and enriching the pesto; choose a good quality extra-virgin olive oil if possible.
- Zucchini (1, sliced into half-moons): Lends a touch of sweetness and a tender, juicy texture to every forkful.
- Red Bell Pepper (1, sliced): Brings sweet, crisp flavor and a beautiful pop of color.
- Cherry Tomatoes (1 cup, halved): Add juicy bursts of acidity and vibrant red hues.
- Grated Parmesan Cheese (1/2 cup): Provides irresistible savory depth in the pesto and as a final finishing touch.
- Salt and Black Pepper (to taste): Essential for seasoning every component just right.
- Fresh Parsley (2 cups, packed): The backbone of the pesto, giving it a brilliant green color and fresh, grassy flavor.
- Walnuts (1/2 cup, toasted): Infuses the pesto with richness and a warm, nutty undertone.
- Garlic Cloves (2, peeled): Sings through the pesto with delicious aromatic zing.
- Olive Oil (1/2 cup, for pesto): Blends the pesto into a silky, luscious sauce.
- Lemon Juice (from 1/2 lemon): Adds brightness and helps balance out the richness.
- Red Pepper Flakes (1/4 teaspoon): Offers a gentle backdrop of heat in the pesto—adjust to taste.
- Salt (1/2 teaspoon, for pesto): Brings all the pesto flavors together in perfect harmony.
How to Make Chicken & Vegetable Penne with Parsley-Walnut Pesto
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil and add the penne pasta. Cook according to package directions until just al dente, which ensures the pasta holds its shape and texture when mixed with the other ingredients. Before draining, reserve about half a cup of pasta water—this starchy liquid is your secret weapon for transforming the pesto into a silky sauce later.
Step 2: Sauté the Chicken
While the pasta cooks, season your chicken pieces with salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, then add the chicken and cook, stirring occasionally. You’ll want the pieces golden brown and cooked through, which should take about 6–7 minutes. Once ready, transfer the chicken to a plate and keep it warm so it stays juicy and tender.
Step 3: Cook the Vegetables
Keep the same skillet on the stove to capture all those tasty chicken drippings. Add the remaining tablespoon of olive oil, followed by the zucchini and sliced red bell pepper. Sauté for five minutes until they begin to soften and caramelize, then sprinkle in the cherry tomatoes and cook for two minutes more. By now, your kitchen should smell fantastic and your veggies should be vibrantly tender.
Step 4: Make the Parsley-Walnut Pesto
Time for the star of this Chicken & Vegetable Penne with Parsley-Walnut Pesto! In a food processor, combine the fresh parsley, toasted walnuts, garlic, grated Parmesan, 1/2 cup olive oil, lemon juice, red pepper flakes, and salt. Blend until smooth, pausing to scrape down the sides as needed. If the mixture’s too thick, drizzle in a splash of reserved pasta water until you have a creamy pesto that’s easily scoopable but not runny.
Step 5: Bring It All Together
Return the drained pasta and cooked chicken to your largest pot or a spacious bowl. Toss in the sautéed vegetables, then pour over the parsley-walnut pesto. Add the reserved pasta water a little at a time, stirring well so every bite is coated in that glorious green sauce. Serve immediately, finished with an extra sprinkle of Parmesan cheese for good measure!
How to Serve Chicken & Vegetable Penne with Parsley-Walnut Pesto
Garnishes
Nothing completes Chicken & Vegetable Penne with Parsley-Walnut Pesto quite like a shower of freshly grated Parmesan and perhaps a few extra parsley leaves. For a finishing touch, try a pinch of lemon zest or a scattering of chopped toasted walnuts for added crunch and visual flair. A crack of black pepper right before serving brings everything together beautifully.
Side Dishes
This pasta is deeply satisfying on its own, but if you’re aiming for a true Italian-inspired feast, pair it with a simple arugula salad dressed in lemon vinaigrette or some warm, crusty bread to soak up any extra pesto. Steamed asparagus or roasted broccolini complement the fresh flavors and can easily round out the meal.
Creative Ways to Present
If you want to make a statement, pile the Chicken & Vegetable Penne with Parsley-Walnut Pesto high on a platter and finish with a vibrant drizzle of leftover pesto. Or, portion it into individual bowls and serve with colorful microgreens for that restaurant-worthy touch. For parties, you can even present it chilled as a flavorful pasta salad—just add a sprinkle of extra walnuts and a wedge of lemon to each serving.
Make Ahead and Storage
Storing Leftovers
Leftovers of Chicken & Vegetable Penne with Parsley-Walnut Pesto taste wonderful and store nicely in an airtight container in the refrigerator for up to three days. The flavors actually meld and deepen as they sit, making this meal just as satisfying the next day for lunch or a quick dinner.
Freezing
If you want to freeze portions, consider storing the chicken, vegetables, and penne separately from the pesto sauce. This keeps the textures fresh and prevents the pasta from absorbing all the pesto’s moisture. Store everything in freezer-safe bags or containers for up to two months, and thaw in the fridge overnight before reheating.
Reheating
To reheat, warm leftovers gently on the stovetop in a skillet over low heat, adding a splash of water or olive oil as needed to restore the sauce’s creaminess. If you’re in a hurry, individual portions microwave well—just be sure to stir halfway through so everything heats evenly. For chilled pasta salad, simply serve cold without reheating.
FAQs
Can I use store-bought pesto instead of making my own?
Absolutely! While homemade parsley-walnut pesto gives Chicken & Vegetable Penne with Parsley-Walnut Pesto its unique character, a good-quality store-bought pesto works in a pinch—just look for one with fresh, simple ingredients.
What can I use instead of chicken?
Great question! For a vegetarian version, simply skip the chicken and add extra sautéed veggies or toss in white beans or chickpeas for extra protein. Grilled shrimp or salmon would also make delicious variations.
Is this recipe gluten-free?
The original Chicken & Vegetable Penne with Parsley-Walnut Pesto is not gluten-free, but you can easily make it so by substituting your favorite gluten-free penne pasta. Keep an eye on the cooking time, as gluten-free pasta can overcook quickly.
Can I prep anything in advance?
Definitely! The pesto can be made a day in advance and stored in the fridge, and the chicken and vegetables can be prepped and cut ahead of time. This makes assembly a breeze when you’re ready for dinner.
How spicy is the pesto?
The red pepper flakes just provide a gentle background warmth; it’s not a spicy dish. Feel free to add more or less to suit your preference, or leave them out for a no-heat version—Chicken & Vegetable Penne with Parsley-Walnut Pesto is super flexible!
Final Thoughts
If you’re looking for a pasta dish that’s both nourishing and packed with lively, fresh flavors, Chicken & Vegetable Penne with Parsley-Walnut Pesto is a must-try. It’s easy enough for busy weeknights but guaranteed to impress anyone lucky enough to snag a plate. Let this recipe bring color and joy to your dinner table—you’re going to love every bite!
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Chicken & Vegetable Penne with Parsley-Walnut Pesto Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course, Pasta
- Method: Boiling, Sautéing, Blending
- Cuisine: Italian-Inspired
- Diet: Non-Vegetarian
Description
This Chicken & Vegetable Penne with Parsley-Walnut Pesto is a delicious and satisfying pasta dish that combines tender chicken, colorful vegetables, and a vibrant homemade pesto sauce. Perfect for a family dinner or a gathering with friends, this recipe is sure to impress with its flavors and textures.
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
Parmesan Cheese:
- 1/2 cup grated Parmesan cheese
Seasoning:
- Salt and black pepper to taste
Parsley-Walnut Pesto:
- 2 cups fresh parsley, packed
- 1/2 cup walnuts, toasted
- 2 garlic cloves, peeled
- 1/2 cup olive oil
- Juice of 1/2 lemon
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
Instructions
- Cook the Penne Pasta: Boil penne pasta until al dente, then drain and set aside.
- Sauté Chicken: Cook seasoned chicken pieces until golden brown and cooked through.
- Sauté Vegetables: Sauté zucchini, bell pepper, and cherry tomatoes until tender.
- Make Pesto: Blend parsley, walnuts, garlic, Parmesan, olive oil, lemon juice, red pepper flakes, and salt to make the pesto.
- Combine: Toss pasta with chicken, vegetables, and pesto, adding reserved pasta water to coat evenly.
- Serve: Garnish with extra Parmesan and serve warm.
Notes
- You can substitute basil for parsley or pine nuts for walnuts.
- For a lighter option, use whole wheat or gluten-free pasta.
- Leftovers can be refrigerated for up to 3 days and enjoyed cold as a pasta salad.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 65 mg
