Print Pin

Pesto Pasta with Chicken, Asparagus, and Peas

This pesto pasta with chicken, asparagus and peas is like spring in a bowl. Make it with homemade pesto or store bought.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 604kcal
Author Alyssa


  • 1 lb penne pasta or pasta of your choice
  • 1 bunch asparagus sliced thin on the diagonal
  • 1 cup frozen peas
  • 1 cup prepared pesto
  • 1.5 lb boneless, skinless chicken breasts
  • parmesan cheese for serving; optional


  • On a grill (preferred), grill pan or skillet, cook chicken breasts until done. Set aside to cool; slice in thin strips.
  • In a large pasta pot, boil water, salting generously. When water boils, add pasta, setting a timer for the pasta cooking time (according to box instructions).
  • During the last two minutes of the cooking time, add the asparagus and frozen peas. When pasta is al dente and peas/asparagus are tender, drain into a strainer. Add to a large bowl and toss with pesto and chicken.
  • If desired, top with freshly shaved parmesan cheese.


Calories: 604kcal | Carbohydrates: 66g | Protein: 38g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 525mg | Potassium: 798mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1620IU | Vitamin C: 15.3mg | Calcium: 112mg | Iron: 3.6mg