If you’re craving a vibrant, flavorful, and nourishing meal that bursts with fresh ingredients and comforting textures, you are going to love this Chicken & Vegetable Penne with Parsley-Walnut Pesto Recipe. It effortlessly combines tender cooked chicken, colorful roasted vegetables, and al dente penne pasta, all brought together by a wonderfully bright and nutty parsley-walnut pesto. This dish is not only a feast for your taste buds but also a celebration of simple, wholesome cooking that never sacrifices taste. Whether it’s a cozy weeknight dinner or a dish to impress friends, this recipe hits all the right notes.
Ingredients You’ll Need
Getting the ingredient list right is crucial for any recipe, and this one shines through its straightforward and fresh components. Each ingredient adds its own special layer—whether it’s the sweetness of cherry tomatoes or the aromatic punch of fresh parsley, every item plays a starring role in balancing flavor, texture, and color in this dish.
- 12 oz penne pasta: Cook to al dente for the perfect bite that holds the sauce well.
- 2 cups cooked chicken, shredded or diced: Adds hearty protein and richness to the dish.
- 1 cup cherry tomatoes, halved: Provides juiciness and a burst of freshness.
- 1 cup zucchini, sliced: Roasted for a tender, slightly sweet note.
- 1 cup bell pepper, diced: Roasted to bring out its natural sweetness and vibrant color.
- 2 tablespoons olive oil: Used for roasting and pestle; essential for flavor and silkiness.
- Salt and pepper to taste: Simple seasonings that boost all the flavors.
- 2 cups fresh parsley leaves: The green, herbaceous core of the pesto.
- ½ cup walnuts, toasted: Offers a satisfying crunch and nutty depth.
- 1 clove garlic, minced: Adds a savory punch to the pesto.
- 1/3 cup olive oil (for pesto): Creates the smooth, luscious pesto texture.
- 2 tablespoons lemon juice: Lends a bright, zesty lift to the pesto.
- ½ teaspoon salt (for pesto): Enhances and harmonizes the flavors.
- ¼ teaspoon black pepper (for pesto): Adds a gentle warmth.
- ¼ cup grated Parmesan cheese (optional): Brings a savory, umami richness to the pesto that’s absolutely delicious.
How to Make Chicken & Vegetable Penne with Parsley-Walnut Pesto Recipe
Step 1: Prepare the Vegetables
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This simple step ensures your veggies roast evenly. Arrange the sliced zucchini and diced bell pepper on the sheet, drizzle them generously with olive oil, and season with salt and pepper. Roasting these vegetables for about 15 to 20 minutes will bring out their natural sweetness and give them a tender, caramelized edge, which adds a lovely depth to the final dish.
Step 2: Cook the Penne Pasta
While your vegetables are roasting, it’s time to cook the penne pasta. Follow the package instructions carefully to achieve that perfect al dente texture—firm but not tough. Once cooked, drain the pasta well and set it aside. This step is crucial because perfectly cooked pasta is the backbone of your meal.
Step 3: Whip Up the Parsley-Walnut Pesto
Next, let’s create the star component: the parsley-walnut pesto. In a food processor, combine fresh parsley leaves, toasted walnuts, minced garlic, olive oil, lemon juice, salt, and black pepper. Pulse the mixture until it reaches a smooth consistency that’s still a bit textured for that fresh, homemade vibe. If you want, add Parmesan cheese and pulse just enough to blend it in. This pesto is zesty, nutty, and herbaceous, perfectly complementing the rest of your ingredients.
Step 4: Combine Pasta, Chicken, and Roasted Vegetables
In a large mixing bowl, toss together the cooked penne, shredded or diced chicken, roasted zucchini and bell pepper, and halved cherry tomatoes. The tomatoes add juiciness and freshness that contrast beautifully with the warm roasted veggies and protein-packed chicken. Then, spoon in your vibrant parsley-walnut pesto and toss gently until everything is evenly coated in that irresistible, green-hued sauce.
Step 5: Serve and Enjoy
Your Chicken & Vegetable Penne with Parsley-Walnut Pesto Recipe is now ready to be served warm. Garnish with additional Parmesan cheese if you like to add a savory touch that melts beautifully over the warm pasta. The combination of textures—from tender pasta to crunchy walnuts and juicy vegetables—makes every bite a joy.
How to Serve Chicken & Vegetable Penne with Parsley-Walnut Pesto Recipe
Garnishes
A sprinkle of extra Parmesan cheese adds a rich, savory layer that balances the bright pesto. Fresh parsley leaves on top also add a pop of green and hint at the herbal flavor inside. If you want just a touch of heat, a pinch of red pepper flakes can add a delightful zing.
Side Dishes
This dish pairs beautifully with a simple green salad, perhaps with a lemon vinaigrette to echo the citrus in the pesto. Garlic bread or crusty bread on the side helps mop up any leftover sauce, adding another delicious texture. A light, chilled glass of white wine can also complement the herbaceous and nutty flavors of the meal.
Creative Ways to Present
Try serving this penne recipe in individual shallow bowls, allowing the vibrant colors of the veggies and pesto to shine through. For a more casual presentation, a big, rustic serving bowl with plenty of freshly grated Parmesan invites everyone to dig in family-style. Adding a few lemon wedges on the side offers a lovely burst of freshness just before eating.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. The pasta will keep well for up to three days. Because the pesto is fresh, flavors might deepen overnight, giving you a delicious cold or reheated meal the next day.
Freezing
This Chicken & Vegetable Penne with Parsley-Walnut Pesto Recipe can be frozen, but keep in mind that fresh pesto can lose some brightness after freezing. For best results, store pasta and vegetables separately from the pesto. Freeze them in airtight containers for up to two months, then combine and freshen with a little extra lemon juice or olive oil when reheating.
Reheating
When reheating, warm the pasta and veggies gently on the stovetop or microwave. Add a little drizzle of olive oil or splash of water to keep the dish moist. To revive the pesto’s fresh flavor, stir in an extra spoonful of fresh pesto or a squeeze of lemon right before serving.
FAQs
Can I use other nuts instead of walnuts in the pesto?
Absolutely! While walnuts give a lovely mild crunch and flavor, you can substitute with pine nuts, almonds, or even pecans depending on what you have. Each nut brings its own character to the pesto.
Is this dish good served cold or only warm?
This dish is versatile and delicious both warm and cold. Served cold, it makes an excellent pasta salad that’s perfect for lunches or picnics.
Can I make the pesto without garlic?
Yes, if you prefer a milder taste or have garlic sensitivities, simply omit the garlic. The parsley and walnuts still create a flavorful base.
What can I substitute for Parmesan if I’m vegan or dairy-free?
Try using nutritional yeast, which offers a cheesy, nutty flavor without dairy. It works wonderfully in the pesto and keeps it creamy and tasty.
How long does the pesto last in the fridge?
Fresh pesto typically stays fresh for about 3 to 5 days when stored in an airtight container in the refrigerator. To help prevent browning, drizzle a thin layer of olive oil over the surface before sealing.
Final Thoughts
There’s something truly special about the Chicken & Vegetable Penne with Parsley-Walnut Pesto Recipe. It’s a dish that feels both fresh and comforting, exotic yet approachable—a perfect reflection of simple ingredients elevated by thoughtful preparation. I encourage you to try this recipe yourself and experience just how delightful and satisfying a bowl of homemade penne with vibrant pesto and wholesome chicken can be. Trust me, it’s destined to become one of your favorites.
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Chicken & Vegetable Penne with Parsley-Walnut Pesto Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Description
A vibrant and hearty Chicken & Vegetable Penne pasta tossed with a fresh parsley-walnut pesto. This dish combines tender roasted zucchini and bell peppers, juicy cherry tomatoes, and shredded chicken, all coated in a flavorful homemade pesto made with parsley, toasted walnuts, garlic, and Parmesan cheese. Perfect for a nutritious and satisfying weeknight meal.
Ingredients
For the Pasta and Vegetables
- 12 oz penne pasta, cooked according to package directions
- 2 cups cooked chicken, shredded or diced
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, sliced
- 1 cup bell pepper, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
For the 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 to prevent sticking and ensure easy cleanup.
- Roast the Vegetables: Arrange the sliced zucchini and diced bell pepper on the baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and roast for 15–20 minutes until they’re tender and lightly browned, bringing out their natural sweetness.
- Cook the Pasta: While the vegetables are roasting, boil the penne pasta according to the package instructions until al dente. Drain thoroughly and set aside.
- Make the 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 the mixture is smooth and emulsified. For extra richness and flavor, add the grated Parmesan cheese and pulse once more to incorporate.
- Combine the Ingredients: In a large bowl, mix the cooked pasta, shredded chicken, roasted vegetables, and halved cherry tomatoes. Toss everything with the parsley-walnut pesto until all ingredients are well coated.
- Serve: Serve the pasta warm, optionally garnished with additional grated Parmesan cheese for a lovely finishing touch.
Notes
- You can substitute walnuts with pecans or pine nuts if preferred.
- For a vegetarian version, omit the chicken and add extra vegetables or beans.
- Roasting the vegetables enhances their flavor and texture, but you can also sauté them if short on time.
- The pesto can be made ahead and stored in an airtight container in the refrigerator for up to 3 days.
- Use gluten-free pasta to make this dish gluten-free.
