If you are on the lookout for a dish that bursts with freshness, flavor, and a beautiful medley of textures, the Chicken & Vegetable Penne with Parsley-Walnut Pesto Recipe is absolutely the one to try. This recipe brings together tender chicken, vibrant roasted vegetables, and a zesty, nutty parsley-walnut pesto that elevates every bite. It’s a perfect blend that feels both comforting and delightfully light, making it ideal for a weekday dinner or a special weekend meal. The harmony of bright herbs, crunchy walnuts, and creamy cheese adds a depth of flavor that keeps you coming back for more.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to the magic in this recipe. Each element plays an important role to build layers of taste, texture, and color, ensuring a dish that looks as good as it tastes.
- 12 oz penne pasta: Provides the perfect sturdy base that holds the sauce and ingredients without getting mushy.
- 2 cups cooked chicken, shredded or diced: Adds lean protein and a meaty texture to complement the vegetables.
- 1 cup cherry tomatoes, halved: Bring bursts of juicy sweetness and a pop of bright red color.
- 1 cup zucchini, sliced: Roasted tender with a mild flavor that melds beautifully with other veggies.
- 1 cup bell pepper, diced: Offers a sweet crunch and vibrant color that livens up the dish.
- 2 tablespoons olive oil: For roasting the vegetables and adding silky richness.
- Salt and pepper to taste: Enhance the natural flavors of all ingredients.
- 2 cups fresh parsley leaves: The fresh herb that stars in the pesto, giving it a bright, grassy flavor.
- ½ cup walnuts, toasted: Adds warmth and a satisfying crunch to the pesto.
- 1 clove garlic, minced: Brings aromatic depth and a subtle kick to the sauce.
- 1/3 cup olive oil: Helps to emulsify the pesto into a smooth and rich sauce.
- 2 tablespoons lemon juice: Lifts and balances the pesto with a touch of acidity.
- ½ teaspoon salt and ¼ teaspoon black pepper: Season the pesto perfectly.
- ¼ cup grated Parmesan cheese (optional): Adds a savory, umami finish to the pesto if you like.
How to Make Chicken & Vegetable Penne with Parsley-Walnut Pesto Recipe
Step 1: Roast the Vegetables
Start by heating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. Spread the sliced zucchini and diced bell pepper on the sheet, then drizzle with olive oil and sprinkle with salt and pepper. Roasting the vegetables brings out their natural sweetness and gives them a tender, lightly browned texture that is simply irresistible.
Step 2: Cook the Penne Pasta
While the veggies roast, cook the penne according to the package directions until al dente. Drain the pasta and set it aside to keep warm. The al dente texture ensures the pasta will stay firm and hold up well when mixed with the sauce and ingredients.
Step 3: Prepare the Parsley-Walnut Pesto
In a food processor, add fresh parsley leaves, toasted walnuts, minced garlic, olive oil, lemon juice, salt, and pepper. Pulse everything until the mixture is smooth and luscious. If you love that little boost of savory richness, toss in the grated Parmesan cheese and pulse again until fully combined. This pesto is the soul of the dish — fresh, nutty, and bright all at once.
Step 4: Combine All Ingredients
In a large mixing bowl, toss together the cooked pasta, shredded chicken, roasted vegetables, and halved cherry tomatoes. Then, pour in the parsley-walnut pesto and toss gently but thoroughly until every piece of pasta and veggie is coated with that vibrant green sauce. This step lets all the flavors mingle beautifully for an unforgettable taste experience.
Step 5: Serve Warm
Dish out the penne while it’s still warm, and if you want, sprinkle on a little extra Parmesan cheese for that final touch. Every bite is a celebration of freshness, texture, and comforting all in one bowl.
How to Serve Chicken & Vegetable Penne with Parsley-Walnut Pesto Recipe
Garnishes
Finishing touches can make a simple dish shine. Try garnishing your plate with some extra chopped parsley, a few whole toasted walnuts for crunch, or a light sprinkle of grated Parmesan to add even more depth. These garnishes not only enhance the flavor but add attractive pops of green and texture to your presentation.
Side Dishes
A fresh green salad with a lemon vinaigrette or a crusty piece of warm bread works beautifully alongside this pasta dish. These sides keep everything light and fresh while complementing the rich flavors of the pesto and roasted vegetables.
Creative Ways to Present
Serve this dish in deep pasta bowls to hold all the saucy goodness. For a casual gathering, consider layering the pasta in individual mason jars or colorful bowls so guests can see the vibrant colors and enticing textures. You can also drizzle extra pesto on top at the table, giving everyone the chance to customize their flavor intensity.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Because this dish combines cooked pasta and pesto, it keeps well without losing flavor or texture, making for a delicious next-day meal.
Freezing
While fresh is best, you can freeze the Chicken & Vegetable Penne with Parsley-Walnut Pesto Recipe if needed. Place it in a freezer-safe container and freeze for up to 2 months. Keep in mind that the pesto might change texture slightly upon thawing, but the flavors will still shine through beautifully.
Reheating
When ready to enjoy leftovers, gently reheat in a skillet over medium heat. Add a splash of water or olive oil to keep the pasta moist and prevent sticking. Heating slowly preserves the texture of the pasta and keeps the pesto fresh and vibrant.
FAQs
Can I use other types of nuts instead of walnuts in the pesto?
Absolutely! Pine nuts, almonds, or even pecans work wonderfully as alternatives. They will each bring a slightly different flavor and texture, but the pesto will remain delicious and nutty.
Is it possible to make this recipe vegetarian?
Yes, simply omit the chicken and increase the vegetables or add a plant-based protein like chickpeas or tofu. The pesto is already vegetarian, so the dish remains full of flavor and satisfying.
Can I prepare the pesto ahead of time?
You sure can! Make the parsley-walnut pesto up to two days in advance and store it in an airtight container in the fridge. Just give it a quick stir before using, and if it thickens, whisk in a little olive oil to loosen it up.
What type of pasta works best for this recipe?
Penne is perfect because its tube shape holds onto the pesto and chunks of veggies well, but rigatoni, fusilli, or farfalle would also be great choices for texture and presentation.
How can I make this dish gluten-free?
Simply swap regular penne for a gluten-free penne pasta that cooks similarly. Many gluten-free pastas are made from rice, corn, or chickpeas and will work great in this recipe without compromising taste.
Final Thoughts
I can’t recommend the Chicken & Vegetable Penne with Parsley-Walnut Pesto Recipe highly enough. It’s a dish that feels like a flavorful hug with every bite—simple enough for a weeknight but special enough to impress guests. The fresh pesto paired with roasted vegetables and tender chicken is such a joyous combination. Give it a try soon and watch it become a new favorite in your meal rotation!
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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: Low Fat
Description
A vibrant and healthy Chicken & Vegetable Penne tossed in a fresh homemade parsley-walnut pesto. This recipe features tender roasted zucchini and bell peppers combined with juicy cherry tomatoes and shredded chicken, all mixed with al dente penne pasta. The parsley-walnut pesto adds a flavorful, zesty finish making it a perfect meal for a wholesome dinner or lunch.
Ingredients
Pasta and Vegetable Ingredients
- 12 oz penne pasta, cooked according to package directions
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, sliced
- 1 cup bell pepper, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups cooked chicken, shredded or diced
Parsley-Walnut Pesto Ingredients
- 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 oven and prepare vegetables: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and aid easy cleanup.
- Roast vegetables: Spread the sliced zucchini and diced bell pepper on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 15 to 20 minutes, or until vegetables are tender and lightly browned, adding a caramelized flavor.
- Cook pasta: While vegetables are roasting, bring a large pot of salted water to a boil and cook the penne pasta following the package instructions until al dente. Drain the pasta and set aside to keep warm.
- Make parsley-walnut pesto: In a food processor, combine fresh parsley leaves, toasted walnuts, minced garlic, olive oil, lemon juice, salt, and black pepper. Pulse until you achieve a smooth, well-blended pesto. If you like, add grated Parmesan cheese and pulse again briefly to combine evenly for added richness and flavor.
- Combine all ingredients: In a large mixing bowl, add the cooked pasta, shredded or diced chicken, roasted vegetables, and halved cherry tomatoes. Pour over the parsley-walnut pesto and toss thoroughly until everything is evenly coated with the flavorful sauce.
- Serve: Dish the pasta onto plates and garnish with extra Parmesan cheese if desired. Serve warm to enjoy the fresh and roasted flavors blended into this hearty dish.
Notes
- Toast the walnuts before adding them to the pesto to enhance their flavor and crunch.
- For a vegetarian version, omit the chicken and add more vegetables or a plant-based protein.
- If you prefer a nut-free pesto, substitute walnuts with sunflower seeds or pumpkin seeds.
- Parmesan cheese in the pesto is optional; you can omit it for a dairy-free option.
- Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
- Use freshly squeezed lemon juice for the best bright flavor in the pesto.
