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If you’re craving a dish that feels both comforting and fresh, the Chicken & Vegetable Penne with Parsley-Walnut Pesto Recipe is here to brighten your dinner table. This vibrant pasta features tender roasted vegetables, juicy chicken, and a lively homemade parsley-walnut pesto that brings an unbeatable depth of flavor and a hint of zest. Every forkful balances textures and colors beautifully, making it a perfect weeknight meal that feels special enough to share with friends or family.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity: just a handful of fresh, wholesome ingredients that come together to create a symphony of flavors and textures. Each component plays a vital role, from the subtle crunch of the walnuts to the brightness of parsley, ensuring your dish is as delicious as it looks.
- 12 oz penne pasta: This tubular pasta holds the pesto perfectly, delivering flavor in every bite.
- 2 cups cooked chicken: Shredded or diced, it adds hearty protein without overpowering the fresh vegetables.
- 1 cup cherry tomatoes: Their juicy sweetness contrasts beautifully with the savory pesto.
- 1 cup zucchini: Roasting this imparts a tender texture and mild sweetness.
- 1 cup bell pepper: Adds vibrant color and a slight crunch after roasting.
- 2 tablespoons olive oil: Used for roasting veggies and blending into the pesto for smoothness.
- Salt and pepper to taste: Essential for seasoning and bringing out all the flavors.
- 2 cups fresh parsley leaves: The bright herbaceous base of our parsley-walnut pesto.
- ½ cup walnuts, toasted: Provides a rich, nutty depth to the pesto that’s simply addictive.
- 1 clove garlic, minced: Adds a subtle pungency that wakes up the pesto.
- â…“ cup olive oil: Helps create a luscious, smooth texture in the pesto.
- 2 tablespoons lemon juice: Gives the pesto a fresh, zesty kick.
- ½ teaspoon salt: Balances the flavors within the pesto.
- ¼ teaspoon black pepper: Adds a gentle spice to round out the taste.
- ¼ cup grated Parmesan cheese (optional): For that classic savory umami layer in the pesto.
How to Make Chicken & Vegetable Penne with Parsley-Walnut Pesto Recipe
Step 1: Roast the Vegetables
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper to prevent sticking and make clean-up a breeze. Arrange the zucchini and bell pepper evenly on the sheet, drizzle with olive oil, and season with salt and pepper. Roasting for 15 to 20 minutes softens the veggies while caramelizing their edges, lending a delightful, slightly sweet flavor that’s essential to the dish.
Step 2: Cook the Penne Pasta
While the vegetables roast, boil your penne according to the package directions until just al dente. This ensures the pasta retains a pleasant bite and won’t become mushy when combined with the rich pesto and tender chicken. Once cooked, drain it well and set aside so it’s ready to mingle with the other ingredients.
Step 3: Make the Parsley-Walnut Pesto
In a food processor, add fresh parsley leaves, toasted walnuts, minced garlic, olive oil, lemon juice, salt, and black pepper. Pulse everything until you achieve a smooth yet slightly textured pesto—this will coat the pasta gorgeously. If you love that savory Parmesan punch, toss in the grated cheese and give it one last quick pulse for a creamy finish that ties all the elements together.
Step 4: Combine Pasta, Chicken, Vegetables, and Pesto
In a large mixing bowl, gently toss your cooked penne, shredded chicken, roasted zucchini and bell pepper, and the juicy halved cherry tomatoes. Pour over the parsley-walnut pesto and mix everything together until every strand of pasta and pieces of chicken and vegetable are beautifully coated. This step is the heart of the Chicken & Vegetable Penne with Parsley-Walnut Pesto Recipe—where all the flavors collide in the most delicious way.
Step 5: Serve Warm
Once combined, serve this vibrant dish warm. The pesto shines brightest when freshly tossed, making every bite fresh, herbaceous, and comforting all at once. Feel free to add a sprinkle of extra Parmesan on top if you want to elevate that cheesy, nutty flavor even further.
How to Serve Chicken & Vegetable Penne with Parsley-Walnut Pesto Recipe
Garnishes
A few finishing touches can make your Chicken & Vegetable Penne with Parsley-Walnut Pesto Recipe truly stand out. Try a light sprinkle of toasted walnut pieces for crunch, a handful of fresh parsley leaves for brightness, or an extra dusting of Parmesan cheese to deepen the savory notes. A few lemon zest curls can also add an unexpected zing that wakes up your palate beautifully.
Side Dishes
This pasta is a fantastic main course with plenty of substance, but pairing it with crisp, fresh sides can elevate your meal. A simple arugula salad tossed with lemon vinaigrette complements the richness of the pesto perfectly. Garlic bread or a warm focaccia would also be smashing choices, offering a crunchy contrast and that irresistible garlicky aroma.
Creative Ways to Present
If you’re serving this dish to guests, consider plating the pasta in shallow bowls topped with a small parsley sprig or a lemon wedge on the side. Layering roasted vegetable halves on top adds visual appeal and invites everyone to savor the individual components before mixing. For a family-style meal, serve it in a large beautiful dish so everyone can help themselves to the colorful bounty.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken & Vegetable Penne with Parsley-Walnut Pesto Recipe keeps beautifully in an airtight container in the fridge for up to three days. Make sure to add a drizzle of olive oil when storing to help prevent the pasta from sticking together and keep the pesto’s vibrant flavor intact.
Freezing
This dish can be frozen, but to maintain the best texture, it’s ideal to freeze without the pesto. Store the cooked pasta with chicken and roasted vegetables in a freezer-safe container for up to two months. When ready to enjoy, thaw in the fridge overnight and stir in freshly made pesto or pesto from the fridge before serving.
Reheating
For reheating, gently warm the pasta mixture in a skillet over medium-low heat, adding a splash of water or extra olive oil to prevent it from drying out. Once heated through, toss with fresh or stored pesto. Microwave reheating is possible but take care to do it in short intervals to avoid overheating and drying out the pasta.
FAQs
Can I use other nuts instead of walnuts for the pesto?
Absolutely! While walnuts provide a lovely rich flavor, you can substitute with pine nuts, almonds, or even pecans depending on your taste preferences or pantry availability. Each offers a unique nuttiness that complements the parsley beautifully.
Is this recipe suitable for meal prepping?
Definitely! The Chicken & Vegetable Penne with Parsley-Walnut Pesto Recipe works well for meal prep since you can cook everything ahead and refrigerate. Just keep the pesto separate if you want it fresh on the day you eat it, or toss it all together if you prefer convenience.
Can I make the pesto without Parmesan cheese?
Yes, the Parmesan is optional and can easily be left out if you’re aiming for a dairy-free option. The nuts and herbs alone create a flavorful pesto that’s still deliciously vibrant.
What type of chicken works best for this dish?
Cooked shredded or diced chicken breast, rotisserie chicken, or even leftover grilled chicken all work wonderfully. The key is to use tender chicken that will mix well without overpowering the fresh vegetables and pesto.
How can I make this recipe vegetarian?
To make it vegetarian, simply omit the chicken and consider adding chickpeas or extra roasted vegetables for protein and heartiness. The parsley-walnut pesto remains the star, providing robust flavor that keeps the dish satisfying.
Final Thoughts
If you’re searching for a dish that’s easy enough for a weeknight but flavorful enough to impress, I can’t recommend the Chicken & Vegetable Penne with Parsley-Walnut Pesto Recipe enough. It’s fresh, colorful, and full of texture with a pesto that truly steals the spotlight. Give it a try, and I promise it will become a beloved favorite in your kitchen too!
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Chicken & Vegetable Penne with Parsley-Walnut Pesto Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Gluten Free
Description
A vibrant and healthy Chicken & Vegetable Penne pasta tossed with a fresh homemade parsley-walnut pesto. This dish combines tender roasted vegetables, juicy cooked chicken, and perfectly cooked penne pasta for a flavorful and satisfying meal that’s ready in just 40 minutes.
Ingredients
Pasta and Chicken
- 12 oz penne pasta, cooked according to package directions
- 2 cups cooked chicken, shredded or diced
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, sliced
- 1 cup bell pepper, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
Parsley-Walnut Pesto
- 2 cups fresh parsley leaves
- ½ cup walnuts, toasted
- 1 clove garlic, minced
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Preheat and Prepare Vegetables. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Place the sliced zucchini and diced bell pepper on the baking sheet, drizzle them with olive oil, and season with salt and pepper to taste.
- Roast Vegetables. Roast the vegetables for 15 to 20 minutes until they are tender and have a light brown color. This enhances their flavor and texture.
- Cook Pasta. While the vegetables are roasting, cook the penne pasta according to the package instructions until al dente. Drain the pasta and set it aside.
- Make Parsley-Walnut Pesto. In a food processor, combine the fresh parsley leaves, toasted walnuts, minced garlic, olive oil, lemon juice, salt, and black pepper. Pulse until the mixture becomes smooth. If desired, add the grated Parmesan cheese and pulse again until well incorporated.
- Toss Pasta and Ingredients. In a large mixing bowl, combine the cooked pasta, shredded or diced chicken, roasted vegetables, and halved cherry tomatoes. Add the parsley-walnut pesto and toss well until everything is evenly coated.
- Serve. Serve the pasta warm and garnish with additional Parmesan cheese if you like. Enjoy fresh and flavorful pasta packed with protein and veggies.
Notes
- To toast walnuts, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned.
- You can substitute walnuts with pine nuts or almonds for a different pesto flavor.
- Parmesan cheese is optional; omit it to keep the dish vegetarian.
- Use leftover cooked chicken or rotisserie chicken to save time.
- Roasting vegetables enhances their natural sweetness and adds depth to the dish.
- For a gluten-free version, use gluten-free penne pasta.
