Chicken & Vegetable Penne with Parsley-Walnut Pesto

There’s something so satisfying about a bowl of pasta that’s packed with bright flavors, tender chicken, and vibrant veggies. Add in a fresh, herby pesto that’s a little nutty and totally addictive, and you’ve got a dish that feels both comforting and light. This Chicken & Vegetable Penne with Parsley-Walnut Pesto is one of those meals that’s just as perfect for a weeknight dinner as it is for impressing guests. Trust me, you’re going to want to put this one on repeat.

Why You’ll Love Chicken & Vegetable Penne with Parsley-Walnut Pesto

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Works with almost any veggie you have on hand, and you can swap out the protein or even go meatless.
Budget-Friendly: Simple pantry ingredients and a homemade pesto that won’t break the bank.
Quick and Easy: Comes together in under 30 minutes. Perfect for busy weeknights.
Customizable: You can easily adjust the flavors or textures to suit your taste.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Chicken & Vegetable Penne with Parsley-Walnut Pesto

Here’s what makes this pasta dish pop—it’s fresh, flavorful, and delightfully simple.

Penne Pasta: The perfect vehicle for catching that herby pesto in every bite.
Chicken Breast: Cooked until golden and juicy, it adds heartiness and protein.
Zucchini & Cherry Tomatoes: Colorful, sweet, and a little bit summery—these bring brightness and texture.
Red Onion: Adds a bit of bite and depth to the veggie mix.
Parsley-Walnut Pesto: This fresh, homemade pesto brings a beautiful herbal kick, balanced with the earthy richness of walnuts.
Parmesan Cheese: Nutty, salty, and melty—just the finishing touch this dish needs.
Olive Oil, Garlic, Lemon Juice: Classic flavor boosters that tie it all together.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment: Start by preheating your pan over medium heat. This gives your chicken a gorgeous sear and helps the veggies cook evenly.

Cook the Pasta: Boil the penne according to package instructions until al dente. Drain and set aside, reserving a little pasta water to loosen the pesto later if needed.

Cook the Chicken: In a hot pan with a bit of olive oil, cook the chicken pieces until browned and fully cooked. Set them aside to rest.

Sauté the Veggies: In the same pan, add a touch more oil and sauté zucchini, cherry tomatoes, and red onion until just tender and a bit caramelized.

Make the Pesto: In a food processor, blend parsley, walnuts, garlic, olive oil, lemon juice, and Parmesan until smooth. Season to taste.

Toss Everything Together: Return the pasta to the pan, add the chicken and sautéed veggies, then stir in the pesto. If needed, add a splash of reserved pasta water to help it all coat beautifully.

Serve and Enjoy: Dish it up warm, sprinkle with extra cheese if you’re feeling fancy, and enjoy the burst of fresh, savory goodness.

Nutrition Facts:
Servings: 4
Calories per serving: 480

(put them as notes)

Preparation Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

How to Serve Chicken & Vegetable Penne with Parsley-Walnut Pesto

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

• Serve it with a crisp green salad tossed in a lemon vinaigrette
• Pair with warm, crusty garlic bread for extra indulgence
• A glass of chilled white wine or sparkling water with lemon makes a refreshing complement
• Sprinkle with extra chopped parsley or toasted walnuts for added texture

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• Use rotisserie chicken to save even more time
• Swap parsley with basil or cilantro if you’re feeling adventurous
• Add red pepper flakes for a bit of heat
• Store leftovers in an airtight container for up to 3 days—it reheats like a dream
• Toast your walnuts before blending for deeper flavor
• If you prefer a creamier sauce, add a splash of heavy cream or a spoonful of Greek yogurt to the pesto
• For a gluten-free version, just switch to GF penne
• Want it dairy-free? Use nutritional yeast instead of Parmesan
• This pesto is freezer-friendly—double the batch and save some for later
• Don’t skip the lemon juice—it brightens everything up

FAQ’s

1. Can I make this recipe ahead of time?
Yes! It reheats really well. Store it in the fridge for up to 3 days.

2. Can I use a different type of pasta?
Absolutely. Fusilli, rotini, or farfalle all work great.

3. What can I use instead of walnuts in the pesto?
Pine nuts, almonds, or even sunflower seeds are great alternatives.

4. Can I use pre-cooked chicken?
Definitely. Just warm it up with the veggies before tossing everything together.

5. Is this dish freezer-friendly?
The pesto freezes beautifully, but for best texture, enjoy the full dish fresh or refrigerated.

6. Can I make this vegetarian?
Sure! Skip the chicken and bulk up with extra veggies or chickpeas.

7. How do I store leftovers?
In an airtight container in the fridge. It stays delicious for 2–3 days.

8. What’s the best way to reheat this pasta?
A quick toss in a pan with a splash of water or a microwave-safe dish with a cover.

9. Can I add more protein?
Go for it—shrimp, tofu, or even grilled steak slices would be tasty additions.

10. What kind of cheese can I substitute for Parmesan?
Asiago, Pecorino Romano, or even a sharp cheddar can work well.

Conclusion

Chicken & Vegetable Penne with Parsley-Walnut Pesto is one of those dishes that just makes you feel good—light but satisfying, wholesome yet indulgent. It’s quick enough for a Wednesday night and delicious enough for guests on a Saturday. The bright herby pesto ties everything together in the most delicious way. Give it a try—your future self (and your taste buds) will thank you.

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