There’s just something magical about bringing a bright, homemade pesto, tender chicken, and a medley of vibrant vegetables together in one bowl, and that’s exactly what you get with this Chicken & Vegetable Penne with Parsley-Walnut Pesto. The penne acts as the perfect canvas for all those fresh flavors, soaking up every bit of that zesty, aromatic green sauce, while the chicken and veggies turn it into a truly satisfying meal. Whether it’s a hectic weeknight or you want to impress dinner guests without a fuss, this is a dish that feels both wholesome and just a little bit special.

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

Ingredients You’ll Need

You’ll be amazed at how just a handful of simple, fresh ingredients come together to make the Chicken & Vegetable Penne with Parsley-Walnut Pesto downright irresistible. Every element has a purpose — from the peppery parsley in the pesto to the juicy cherry tomatoes — giving the dish color, body, balance, and that unmistakable Italian comfort.

12 oz penne pasta: Choose penne for its ability to trap pesto in every tube; whole wheat or gluten-free work, too.
2 boneless skinless chicken breasts (cut into bite-sized pieces): Lean, quick-cooking protein that soaks up every bit of flavor.
2 tablespoons olive oil (divided): For sautéing, bringing richness and fruitiness to both the chicken and veggies.
1 zucchini (sliced): This tender green veggie adds color, freshness, and a subtle sweetness.
1 red bell pepper (sliced): Expect brilliant color and a mild, natural sweetness in every bite.
1 cup cherry tomatoes (halved): These juicy bursts bring a pop of tartness and lively color to the dish.
Salt and black pepper to taste: The classic duo that brings all the flavors into balance.
1/2 teaspoon Italian seasoning: A blend that adds gentle herbal warmth to the chicken.
1/4 cup grated Parmesan cheese: Salty, nutty, and rich, it finishes the pasta with classic Italian flair.
Lemon wedges for serving: A squeeze at the end brightens all the flavors and makes everything pop.

1 cup fresh parsley leaves (packed): The star of the pesto, giving it a gorgeous color and peppery kick.
1/3 cup walnuts: For a creamy, rich texture and a hint of natural sweetness.
1/3 cup grated Parmesan cheese: This adds depth and that signature savory flavor to the pesto.
1 clove garlic: Just a little for background warmth and aroma.
1/2 cup olive oil: For that unmistakable Mediterranean silkiness in your pesto.
Juice of 1/2 lemon: Brings freshness and balance, keeping the pesto vibrant.
Salt and pepper to taste: Lets you dial in the seasoning just right.

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

Step 1: Cook the Penne

Get your pasta water boiling! Generously salt it for flavor, then cook the penne according to package directions until perfectly al dente. When ready, drain the pasta and set aside — don’t rinse, as you want all that natural starch to help the pesto cling.

Step 2: Make the Parsley-Walnut Pesto

While the pasta cooks, pull out your food processor. Add parsley, walnuts, Parmesan, garlic, lemon juice, salt, and pepper, then pulse until everything is finely chopped. With the processor running, slowly drizzle in the olive oil until you have a lush, creamy pesto that begs to be tasted right off the spoon.

Step 3: Sauté the Chicken

Warm one tablespoon of olive oil in a large skillet over medium-high heat. Season your chicken pieces with salt, black pepper, and Italian seasoning — they should be beautifully speckled. Sauté until the pieces turn golden brown and are cooked through, about 6 to 8 minutes. Transfer the chicken to a plate to rest.

Step 4: Cook the Vegetables

In the same pan, pour in the leftover tablespoon of olive oil. Toss in the zucchini and red bell pepper, sautéing just until they’re tender but still a little crisp. At the very end, add those halved cherry tomatoes, cooking for about a minute so they burst but hold their shape.

Step 5: Bring It All Together

Return the chicken to the skillet with the vegetables, then add the drained penne. Give everything a good toss so the heat distributes and the flavors meld. Off the heat, spoon in all that gorgeous parsley-walnut pesto, stirring gently so every piece of pasta and veggie is coated in green goodness.

Step 6: Finish and Serve

With the skillet off the heat, shower your finished dish with freshly grated Parmesan and another grind of black pepper. Pile it into bowls and serve immediately with lemon wedges, letting each person add a spritz of bright citrus as they like.

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

Garnishes

A heavy-handed sprinkle of extra Parmesan is always welcome, and a light dusting of chopped fresh parsley will make the green in the pesto pop beautifully. Don’t forget those lemon wedges on the side — just a squeeze can lift the entire bowl to new heights.

Side Dishes

To round out the meal, serve your Chicken & Vegetable Penne with Parsley-Walnut Pesto with a crisp green salad drizzled in a simple vinaigrette, or some warm, crusty bread for soaking up extra sauce. You could also add a bowl of roasted or steamed seasonal vegetables if you’re aiming for an even more veggie-packed dinner.

Creative Ways to Present

Serve the pasta family-style in a big, shallow platter for a burst of color at the center of your table — let everyone help themselves. Or, for a touch of elegance, twirl individual portions into nests on plates and top with extra pesto and a Parmesan shaving.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors will develop even more, so the Chicken & Vegetable Penne with Parsley-Walnut Pesto is delicious the next day! Make sure to let everything cool before sealing up.

Freezing

While you can freeze this dish, keep in mind that the texture of the zucchini and pasta can change slightly when thawed. For best results, freeze the pesto separately in an airtight jar and add it after reheating the chicken, veggies, and pasta portion.

Reheating

Warm your leftovers gently in a skillet over medium-low heat, adding a splash of water or chicken broth to loosen things up if needed. Give it a gentle toss until heated through, then add an extra drizzle of olive oil or pesto to freshen up the flavors.

FAQs

Can I use another type Main Course

Absolutely! While penne is perfect for trapping pesto and veggies, shapes like fusilli, rigatoni, or even spaghetti work just as well. Choose your family’s favorite and enjoy the classic Chicken & Vegetable Penne with Parsley-Walnut Pesto twist.

Is there a good dairy-free substitute for Parmesan in the pesto?

Yes! A spoonful of nutritional yeast and a bit of extra walnuts can give that cheesy flavor without the dairy. The pesto will still be rich and vibrant — perfect for your next batch of Chicken & Vegetable Penne with Parsley-Walnut Pesto.

Can I add more vegetables to this recipe?

Definitely! Toss in mushrooms, baby spinach, or even some broccoli florets for more color and nutrition. The Chicken & Vegetable Penne with Parsley-Walnut Pesto is a flexible recipe that welcomes your favorites.

Can I prepare the parsley-walnut pesto in advance?

Yes, you can make the pesto a day or two ahead. Just store it in the fridge with a thin layer of olive oil on top to keep it fresh and green — it’ll be ready to toss with your hot pasta, chicken, and veggies when you’re ready.

What wine pairs well with this dish?

Try a crisp Sauvignon Blanc or a lightly chilled Pinot Grigio. Both have enough acidity to complement the fresh herbal notes and the savory, bright flavors in Chicken & Vegetable Penne with Parsley-Walnut Pesto.

Final Thoughts

If you love the idea of a comforting yet bright and herby pasta, gather your ingredients and treat yourself to Chicken & Vegetable Penne with Parsley-Walnut Pesto soon. This is a recipe that turns an ordinary night into something extra delicious, and I can’t wait for you to taste and share it!

Chicken & Vegetable Penne with Parsley-Walnut Pesto Recipe

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4.9 from 27 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a flavorful and nutritious meal with this Chicken & Vegetable Penne with Parsley-Walnut Pesto recipe. Tender penne pasta, succulent chicken, and vibrant vegetables are tossed in a creamy homemade pesto for a satisfying dish that’s perfect for any day of the week.

Ingredients

Scale

Main Ingredients:

12 oz penne pasta
2 boneless skinless chicken breasts (cut into bite-sized pieces)
2 tablespoons olive oil (divided)
1 zucchini (sliced)
1 red bell pepper (sliced)
1 cup cherry tomatoes (halved)
Salt and black pepper to taste
1/2 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
Lemon wedges for serving

For the Parsley-Walnut Pesto:

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

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Instructions

Cook the Penne: Cook penne according to package instructions until al dente. Drain and set aside.
Make the Parsley-Walnut Pesto: In a food processor, combine parsley, walnuts, Parmesan, garlic, lemon juice, salt, and pepper. Stream in olive oil until smooth and creamy. Set aside.
Sauté Chicken: Season chicken and sauté in olive oil until golden brown and cooked through. Transfer to a plate.
Sauté Vegetables: In the same skillet, sauté zucchini, red bell pepper, and cherry tomatoes until tender-crisp.
Combine Ingredients: Return chicken to the skillet, add penne, and toss together. Stir in the parsley-walnut pesto.
Serve: Sprinkle with Parmesan and serve warm with lemon wedges.

Notes

You can substitute parsley with basil or arugula for a different pesto flavor.
For a vegetarian version, omit the chicken and add more vegetables like mushrooms or spinach.

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