Chicken Vegetable Penne with Parsley Walnut Pesto Recipe
If you are craving a vibrant, wholesome meal that’s as comforting as it is full of flavor, you’ve got to try this Chicken Vegetable Penne with Parsley Walnut Pesto Recipe. It brings together tender chicken, crisp-tender veggies, and a uniquely fresh parsley walnut pesto that elevates the entire dish to something truly special. Each bite delivers a perfect balance of savory protein, bright vegetables, and an irresistible herbaceous twist thanks to the homemade pesto. This recipe is a celebration of simple ingredients coming together in a wonderfully satisfying way, perfect for weeknight dinners or casual get-togethers with friends.
Ingredients You’ll Need
These ingredients are straightforward and easy to source, yet they work harmoniously to create a dish with vibrant color, fantastic texture, and layers of flavor. From the earthy walnuts and fresh parsley in the pesto to the bright crunch of red bell pepper and zucchini, every element has a role to play.
- 12 ounces penne pasta: The perfect pasta shape to hold onto the pesto and mix well with the vegetables.
- 2 tablespoons olive oil: Adds richness and helps in sautéing the chicken and vegetables to perfection.
- 1 pound boneless, skinless chicken breasts (bite-sized pieces): Provides lean protein that’s tender when cooked right.
- Salt and pepper to taste: Essential for seasoning and bringing out the natural flavors.
- 2 cups broccoli florets: Adds a lovely crunch and vibrant green color.
- 1 red bell pepper (sliced): Offers sweetness and bright hues.
- 1 zucchini (sliced): Contributes moisture and a mild flavor that complements the dish.
- 1/4 cup grated Parmesan cheese (optional topping): Adds a savory, nutty finish to the meal.
- For the Parsley Walnut Pesto:
- 1 cup fresh parsley leaves (packed): The star green ingredient that makes the pesto lively and fresh.
- 1/3 cup toasted walnuts: Imparts a deep, earthy crunch and richness.
- 1/2 cup grated Parmesan cheese: Gives the pesto its cheesy depth.
- 2 cloves garlic: Provides a punch of aromatic flavor.
- 1/2 cup olive oil: Creates a smooth, luscious texture in the pesto.
- Juice of 1/2 lemon: Acts as a bright acid to balance flavors.
- Salt and black pepper to taste: Perfectly rounds out the pesto seasoning.
How to Make Chicken Vegetable Penne with Parsley Walnut Pesto Recipe
Step 1: Cook the Pasta and Broccoli
Start by boiling the penne pasta in salted water according to the package instructions. To save time and infuse the broccoli with just the right tenderness, add the broccoli florets to the pot during the last two minutes of the pasta cooking time. Then, drain the pasta and broccoli together, setting them aside while you prepare the rest of the dish.
Step 2: Sauté the Chicken and Vegetables
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken pieces generously with salt and pepper, then add them to the hot pan. Cook the chicken until it turns golden and is cooked through, about 6 to 8 minutes. Next, toss in the red bell pepper slices and zucchini. Sauté for another 3 to 4 minutes until they’re just tender but still have that fresh bite and color that will brighten the dish.
Step 3: Prepare the Parsley Walnut Pesto
While the chicken and vegetables cook, combine the fresh parsley, toasted walnuts, grated Parmesan, garlic cloves, lemon juice, salt, and pepper in a food processor. Pulse these ingredients until they’re finely chopped, then slowly drizzle the olive oil in while the processor is running until you get a smooth, vibrant pesto. This homemade pesto is where the magic happens, adding a burst of herbal depth and a creamy richness that’s unforgettable.
Step 4: Combine and Warm Through
Return the cooked penne and broccoli to the skillet with the chicken and sautéed vegetables. Stir in the parsley walnut pesto, tossing everything together over low heat just until the mixture is warmed through and every piece is evenly coated with luscious pesto. This step ensures the flavors meld beautifully and your dish is served perfectly warm.
How to Serve Chicken Vegetable Penne with Parsley Walnut Pesto Recipe
Garnishes
Finishing touches really elevate this dish. Sprinkle a little extra grated Parmesan on top for that salty, nutty finish everyone loves. A few fresh parsley leaves scattered on the plate add a pop of color and highlight the fresh herbal notes of the pesto beautifully.
Side Dishes
This Chicken Vegetable Penne with Parsley Walnut Pesto Recipe pairs wonderfully with a crisp green salad dressed in a bright vinaigrette to contrast the rich pesto. Garlic bread or a warm crusty loaf is also a perfect companion to mop up every last bit of the pesto-coated pasta.
Creative Ways to Present
For an inviting presentation, serve the pasta in wide shallow bowls to showcase the colorful vegetables and pesto. Adding a lemon wedge on the side invites guests to add a splash of citrus, enhancing the freshness. For a fun family-style dinner, serve everything in a large divided platter, encouraging everyone to pile their plates just the way they like it.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers in an airtight container in the fridge for up to three days. The flavors of the parsley walnut pesto actually deepen overnight, making the dish taste even better the next day.
Freezing
If you want to freeze the dish, it’s best to keep the pesto separate from the pasta and chicken mixture to maintain the freshest flavor and texture. Freeze the cooked pasta and chicken with vegetables in a sealed container for up to one month. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a skillet over low heat or in the microwave until just warmed through, adding a splash of water or olive oil if it seems dry. Stir in some freshly grated Parmesan after reheating for an extra creamy touch.
FAQs
Can I use other types of pasta for this Chicken Vegetable Penne with Parsley Walnut Pesto Recipe?
Absolutely! While penne is ideal for holding the pesto, feel free to use other short pastas like rigatoni, fusilli, or even whole wheat or gluten-free pasta depending on your preference or dietary needs.
Is it possible to make this dish vegetarian?
Yes! Simply omit the chicken and consider adding additional vegetables like mushrooms or chickpeas for protein. The parsley walnut pesto still shines beautifully as the flavor centerpiece.
Can I prepare the walnut parsley pesto in advance?
Yes, you can make the pesto ahead and store it in an airtight container in the fridge for up to 4 days. Make sure to cover the surface with a thin layer of olive oil to prevent browning.
What can I substitute if I don’t have walnuts?
Pine nuts, almonds, or even pecans make excellent alternatives in the pesto. They will each bring their unique flavor and texture but keep that nutty richness intact.
How do I keep the vegetables crisp-tender and vibrant?
Adding the broccoli to the pasta water during the last two minutes of cooking is key, and sautéing the bell pepper and zucchini just until tender helps them retain their color and fresh bite. Avoid overcooking to keep that perfect texture.
Final Thoughts
This Chicken Vegetable Penne with Parsley Walnut Pesto Recipe has quickly become one of my go-to meals when I want something colorful, nourishing, and so full of flavor. The homemade pesto is like a secret weapon, brightening every forkful with fresh herbs and toasted walnuts. I can’t recommend it enough—once you try it, it’s sure to find a permanent place in your recipe rotation. So grab these ingredients, get cooking, and enjoy every delicious moment!
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Chicken Vegetable Penne with Parsley Walnut Pesto Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A wholesome and flavorful Chicken Vegetable Penne with Parsley Walnut Pesto, featuring tender chicken, vibrant vegetables, and a fresh herbaceous pesto made from parsley and toasted walnuts. This Italian-inspired dish is perfect for a healthy and satisfying weeknight dinner.
Ingredients
Pasta and Vegetables
- 12 ounces penne pasta
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
Chicken
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and pepper to taste
Parsley Walnut Pesto
- 1 cup fresh parsley leaves, packed
- 1/3 cup walnuts, toasted
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- Juice of 1/2 lemon
- Salt and black pepper to taste
Topping (Optional)
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the pasta and broccoli: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions. During the last 2 minutes of cooking, add the broccoli florets to the boiling pasta water. Drain pasta and broccoli together and set aside.
- Sauté the chicken and vegetables: While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Cook the chicken in the skillet for 6 to 8 minutes until golden brown and fully cooked through. Add the sliced red bell pepper and zucchini, then sauté for an additional 3 to 4 minutes until the vegetables are just tender.
- Make the parsley walnut pesto: In a food processor, combine the fresh parsley leaves, toasted walnuts, grated Parmesan cheese, garlic cloves, lemon juice, salt, and black pepper. Pulse a few times until the ingredients are finely chopped. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well-combined.
- Combine and serve: Add the cooked pasta and broccoli to the skillet with the chicken and vegetables. Stir in the parsley walnut pesto, tossing everything together over low heat until the dish is warmed through and evenly coated. Serve immediately, topped with extra grated Parmesan cheese if desired.
Notes
- Pesto can be made ahead and stored in the fridge for up to 4 days.
- This recipe is delicious with whole wheat or gluten-free pasta if preferred.
- Adjust seasoning with salt and pepper according to taste.
- For a nut-free version, substitute walnuts with pumpkin seeds or omit.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
