Simple Pesto Pasta With Chicken and Fresh Asparagus
A vibrant and flavorful dish combining tender chicken, al dente pasta, and fresh asparagus, all tossed in a luscious basil pesto sauce.
Servings: 4 servings
Equipment
- Large Pot
- Skillet
- Cutting Board
- Knife
Ingredients
Pasta
- 8 ounces Pasta (penne or fusilli) Choose your favorite pasta shape.
Chicken
- 1 pound Fresh Chicken Breast Use two boneless, skinless chicken breasts.
Asparagus
- 1 bunch Fresh Asparagus Trimmed and cut into bite-sized pieces.
Pesto
- 1 cup Homemade or Store-bought Pesto Consider using homemade for best taste.
Olive Oil
- 2 tablespoons Extra Virgin Olive Oil For cooking the chicken.
Garlic
- 2 cloves Minced Garlic To elevate the dish with robust flavor.
Parmesan Cheese
- 1/4 cup Fresh Parmesan Cheese Grated for topping before serving.
Salt and Pepper
- Salt To taste.
- Pepper To taste.
Basil
- Fresh Basil Optional, for garnish.
Instructions
- 1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- 2. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then add to the skillet.
- 3. Cook chicken for 5-7 minutes on each side until golden brown and cooked through. Remove and let rest.
- 4. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- 5. Add asparagus to the skillet and sauté for 3-4 minutes until bright green and tender-crisp.
- 6. Reserve ½ cup of pasta water, then drain the rest. Add drained pasta to the skillet with asparagus.
- 7. Slice cooked chicken and add to the skillet. Pour in pesto and toss to coat.
- 8. If dry, add reserved pasta water gradually to achieve desired consistency.
- 9. Sprinkle grated Parmesan cheese over the dish and mix well. Adjust seasoning if needed.
- 10. Serve immediately, garnished with fresh basil leaves.
Notes
Consider adding cherry tomatoes or spinach for extra flavor and nutrition.