Get ready to embark on a culinary journey that will transform your ordinary dinner into an extraordinary Italian feast! This Pesto Pasta with Chicken, Asparagus, and Arugula is not just a meal—it's a symphony of flavors that combines the vibrant freshness of crisp asparagus, the peppery kick of arugula, and the rich, herbaceous notes of homemade pesto. In just 35 minutes, you'll create a restaurant-worthy dish that will have your family and friends begging for seconds.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta
- 1 cup pesto sauce
- 2 chicken breasts, cooked and sliced
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 2 cups arugula
- Parmesan cheese, for serving
Instructions
- Begin by gathering all your ingredients: 8 oz of pasta, 1 cup of pesto sauce, 2 cooked and sliced chicken breasts, 1 cup of trimmed and cut asparagus, 2 cups of arugula, and Parmesan cheese for serving.
- Fill a large pot with water and add a generous amount of salt. Bring the water to a boil over high heat.
- Once the water is boiling, add the pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the asparagus. In a separate pot, bring a small amount of water to a boil. Add the asparagus pieces and blanch them for about 2-3 minutes until they are bright green and tender-crisp. Drain and set aside.
- In a large skillet over medium heat, add the cooked and sliced chicken breasts. Stir for a minute to warm them through.
- Add the blanched asparagus to the skillet with the chicken, stirring to combine. Cook for an additional 2-3 minutes, allowing the flavors to meld.
- Once the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander.
- Add the drained pasta to the skillet with the chicken and asparagus. Pour in the pesto sauce and toss everything together until the pasta is well coated. If the mixture seems dry, add a little reserved pasta water to reach your desired consistency.
- Remove the skillet from heat and gently fold in the arugula until just wilted.
- Serve the pesto pasta warm, garnished with freshly grated Parmesan cheese. Enjoy your delicious Pesto Pasta with Chicken, Asparagus, and Arugula!
Tips
- Salt is your friend: Use generously salted water when cooking pasta to enhance its flavor from the inside out.
- Timing is crucial: Cook asparagus until it's bright green and tender-crisp to maintain its nutritional value and texture.
- Reserve pasta water: This starchy liquid is a secret weapon for creating a silky, well-coated pasta sauce.
- Gentle wilting: Add arugula at the very end and fold gently to prevent overcooking and preserve its fresh, peppery flavor.
- Cheese matters: Use freshly grated Parmesan for the most robust and authentic flavor.
- Customize your protein: Feel free to substitute chicken with shrimp, tofu, or keep it vegetarian.Pro tip: For an extra flavor boost, lightly toast pine nuts or add a squeeze of lemon juice just before serving!
Nutrition Facts
Calories: 480kcal
Carbohydrates: 35g
Protein: 35g
Fat: 25g
Saturated Fat: 6g
Cholesterol: 90mg
