If you’re searching for a vibrant, flavor-packed dinner that checks all the boxes, look no further than Chicken & Vegetable Penne with Parsley-Walnut Pesto. This dish is a fresh, high-protein spin on your classic pasta night, featuring perfectly tender bites of chicken, a colorful parade of vegetables, and a homemade parsley-walnut pesto that’s so bright and nutty, you might just want to eat it by the spoonful. It’s the kind of meal that brings everyone to the table, hungry and happy, but is simple enough to pull together on any weeknight.

Chicken & Vegetable Penne with Parsley-Walnut Pesto Recipe - Recipe Image

Ingredients You’ll Need

What’s extra wonderful about this recipe is that each ingredient brings something vital—whether it’s flavor, texture, or color—and together they create a bowlful of pure joy. You’ll find most items are pantry staples or easy grocery grabs, but every single one plays a special role in this Chicken & Vegetable Penne with Parsley-Walnut Pesto.

Penne Pasta (12 oz): Holds the sauce and veggies beautifully, offering classic bite and heartiness.
Boneless, Skinless Chicken Breasts (1 lb, bite-sized): Brings lean, satisfying protein that soaks up all those fresh flavors.
Olive Oil (1 tablespoon, plus more for pesto): Adds silkiness to the sautéed chicken and vegetables, while giving richness to the pesto.
Broccoli Florets (2 cups): Add a pop of green and crunch, perfectly balanced in every forkful.
Red Bell Pepper (1, sliced): Offers sweet juiciness and a gorgeous burst of color.
Zucchini (1, halved and sliced): Lends gentle flavor and tender texture for extra veggie goodness.
Salt and Pepper (to taste): Essential for bringing all the flavors to life.
Fresh Parsley Leaves (1 cup, for pesto): Fresh and herby, this forms the backbone of the vibrant pesto.
Toasted Walnuts (1/2 cup, for pesto): Contribute a mellow nuttiness that makes the pesto special.
Parmesan Cheese (1/3 cup grated, for pesto): Savory and cheesy, it melts right into the sauce and delivers bold umami.
Garlic (1 clove, for pesto): Adds a subtle yet irresistible aromatic punch to the pesto.
Olive Oil (1/2 cup, for pesto): Creates a creamy texture that binds everything together in the pesto.
Lemon Juice (juice of 1 lemon, for pesto): Brightens up flavors and balances the richness of nuts and cheese.
Salt and Pepper (to taste, for pesto): Final seasoning for depth and zing in your pesto.

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

Step 1: Cook the Pasta and Broccoli

Start by bringing a large pot of salted water to a rolling boil. Add your penne pasta and cook according to the package directions for that perfect al dente texture. Here’s a little trick: toss your broccoli florets into the boiling water for the last two minutes of the pasta’s cooking time. This not only simplifies prep, but also keeps your broccoli bright green and just-tender. Once both are ready, simply drain together and set aside. This one-pot method keeps things tidy and quick.

Step 2: Sauté the Chicken & Veggies

While the pasta mingles with the broccoli, heat a tablespoon of olive oil in a large skillet over medium heat. Introduce your chicken pieces, seasoning them generously with salt and pepper, and sauté until they’re golden and cooked through—usually about six to eight minutes. Now, invite the sliced red bell pepper and zucchini to the pan, letting them soften and soak up the delicious chicken juices for another three to four minutes. You want them cooked but still a touch crisp for the freshest bite.

Step 3: Make the Parsley-Walnut Pesto

For that vivid, herbaceous magic, grab your food processor. Combine parsley leaves, toasted walnuts, Parmesan, garlic, lemon juice, salt, and pepper. Pulse everything until finely chopped—it’ll smell amazing! Then, with the motor running, slowly pour in the olive oil, blending until you have a smooth, creamy, and deeply flavorful pesto. Taste and tweak seasoning if needed; this pesto is the heartbeat of your Chicken & Vegetable Penne with Parsley-Walnut Pesto.

Step 4: Toss It All Together

In a large bowl or right in your skillet if space allows, add the drained pasta and broccoli, the golden chicken, cooked vegetables, and a generous scoop of your freshly made pesto. Toss energetically until everything is well coated in that addictively green sauce. The aroma alone will have everyone circling the kitchen!

Step 5: Finish and Serve

Spoon your Chicken & Vegetable Penne with Parsley-Walnut Pesto into bowls while still warm, and top each serving with extra Parmesan if desired. Dig in while the flavors are at their most vibrant, and enjoy every forkful.

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

Garnishes

The crowning glory for this dish is a shower of freshly grated Parmesan cheese—its nutty, salty flavor melds perfectly with the pesto. For a little extra flair, you can sprinkle some chopped toasted walnuts or a scattering of chopped fresh parsley over the top. A few twists of cracked black pepper never go amiss, either!

Side Dishes

Chicken & Vegetable Penne with Parsley-Walnut Pesto plays beautifully with a light, crisp green salad tossed with lemon vinaigrette, or simple roasted vegetables like asparagus or cherry tomatoes. If you’re feeling indulgent, a slice of garlic bread is the perfect vehicle for scooping up every last bit of pesto goodness.

Creative Ways to Present

For a fresh twist, consider serving this pasta family-style on a big platter with extra pesto drizzled on top, or pack it into individual bowls for meal prepping lunches throughout the week. It’s also stunning served at room temperature as a pasta salad for potlucks or picnics—just add a splash of olive oil before serving to keep it glossy.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover Chicken & Vegetable Penne with Parsley-Walnut Pesto into airtight containers and refrigerate. The pasta holds up beautifully for up to three days, making it an ideal make-ahead meal for busy schedules or next-day lunches.

Freezing

For longer storage, you can freeze the pasta and chicken-veggie mixture (without the pesto) for up to two months. Place in freezer-safe containers or zip-top bags. The pesto freezes best on its own in small jars or even ice cube trays, so you can thaw just what you need to freshen up each serving later.

Reheating

When ready to enjoy again, gently warm the pasta and vegetables in a skillet over low heat, adding a splash of water or olive oil to loosen things up if needed. Stir in the pesto at the end, just before serving, to preserve its bright, fresh flavor and color.

FAQs

Can I use a different protein instead of chicken?

Absolutely! Grilled shrimp, seared tofu, or even chickpeas can stand in beautifully for a vegetarian or pescatarian variation on Chicken & Vegetable Penne with Parsley-Walnut Pesto. Just adjust cooking times as needed for your protein of choice.

What other vegetables work well in this recipe?

Feel free to get creative—snap peas, baby spinach, or cherry tomatoes make great additions or substitutions. The beauty of Chicken & Vegetable Penne with Parsley-Walnut Pesto lies in its adaptability to whatever’s fresh and colorful in your fridge.

Is there a gluten-free option?

Yes, just swap regular penne pasta for your favorite gluten-free variety. The rest of the ingredients are naturally gluten-free, so everyone can enjoy this flavorful meal without worry.

Can I make the pesto without a food processor?

Definitely. A blender works in a pinch, or try a mortar and pestle for a rustic, chunky pesto. Just be sure to finely chop the walnuts and parsley before combining, and drizzle the olive oil slowly for the best texture.

How do I keep the pesto green and vibrant?

For a pesto that stays bright, use fresh parsley and process it quickly. The lemon juice in the recipe helps preserve color, but storing the pesto with a thin layer of olive oil on top in an airtight container will also keep it looking and tasting great.

Final Thoughts

If you crave a pasta recipe that’s both nourishing and bursting with flavor, Chicken & Vegetable Penne with Parsley-Walnut Pesto absolutely deserves a spot in your dinner rotation. The simple prep and brilliant flavors mean you’re just one meal away from becoming the hero of your own weeknight. Now, grab your ingredients and let this new favorite shine at your kitchen table!

Chicken & Vegetable Penne with Parsley-Walnut Pesto Recipe

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4.8 from 27 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A delicious and wholesome chicken and vegetable penne dish tossed in a flavorful parsley-walnut pesto. This easy-to-make recipe is perfect for a quick weeknight dinner.

Ingredients

Scale

Main Ingredients:

12 oz penne pasta
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
2 cups broccoli florets
1 red bell pepper, sliced
1 zucchini, halved and sliced
Salt and pepper to taste

Parsley-Walnut Pesto:

1 cup fresh parsley leaves
1/2 cup toasted walnuts
1/3 cup grated Parmesan cheese
1 clove garlic
1/2 cup olive oil
Juice of 1 lemon
Salt and pepper to taste

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Instructions

Cook the Pasta: Boil the penne pasta with salted water. Add broccoli in the last 2 minutes, drain, and set aside.
Cook the Chicken and Vegetables: Sauté chicken in olive oil until cooked. Add bell pepper and zucchini.
Prepare the Pesto: Blend parsley, walnuts, Parmesan, garlic, lemon juice, salt, and pepper. Drizzle in olive oil.
Combine and Serve: Toss pasta, chicken, vegetables, and pesto. Serve warm with extra Parmesan.

Notes

You can substitute parsley and walnuts with basil, arugula, pine nuts, or almonds.
This dish is ideal for meal prep and can be served warm or at room temperature.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American