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+ servings
Servings: 6

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.


  • 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.

Nutrition Facts

Calories 604kcal (30%)Carbohydrates 66g (22%)Protein 38g (76%)Fat 19g (29%)Saturated Fat 3g (19%)Cholesterol 75mg (25%)Sodium 525mg (23%)Potassium 798mg (23%)Fiber 5g (21%)Sugar 6g (7%)Vitamin A 1620IU (32%)Vitamin C 15.3mg (19%)Calcium 112mg (11%)Iron 3.6mg (20%)
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