I love creating dinner recipes and my latest Pesto Chicken Pasta is no exception. It starts with succulent chicken, crisp zucchini half moons and sweet cherry tomatoes mingling with al dente pasta. A drizzle of basil pesto and a sprinkle of Parmesan cheese brighten the dish. Perfect for quick dinners.

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I’ve been experimenting with recipes lately and wanted to share my version of Pesto Pasta With Chicken, Parmesan, Zucchini, Tomatoes. It’s a dish that really comes together when you’re short on time but still craving something exciting.

I cook 8 oz of penne or fusilli until just al dente and set it aside. Meanwhile, I sauté 2 boneless chicken breasts (cut into strips) in 2 tbsp of olive oil with 2 cloves minced garlic till they’re golden and almost crispy.

Then I’ll toss in 2 sliced zucchinis and a pint of cherry tomatoes halved to keep that fresh Mediterranean flavor going, which really reminds me of a Zucchini Tomato medley. Next, I stir in 1/2 cup basil pesto and mix in 1 cup grated Parmesan cheese till every bite is coated and rich in flavor.

Sometimes, if I’m feeling extra adventurous, i add a handful of pine nuts for crunch. It’s a simple yet bold twist on a Chicken Dinner.

Enjoy!

Why I Like this Recipe

1. I love how quick and easy it is to put together, which means I can whip up something delicious even on busy nights.
2. I really appreciate the mix of flavors – the basil pesto, the tangy tomatoes, and that sharp Parmesan all come together in a way that makes every bite interesting.
3. I enjoy cooking with fresh ingredients like zucchini and chicken, because they make the dish feel healthy without sacrificing taste.

Pesto Pasta with Chicken, Parmesan, Zucchini, Tomatoes is my go-to dinner when I want something both tasty and satisfying. Its a mix of fresh veggies and tender chicken tossed with pasta, all drenched in a creamy basil pesto and sprinkled with lots of Parmesan cheese. It’s perfect for those warm Spring or Summer nights when you want a meal that’s simple yet full of flavor. Sure, it might not be the most perfect recipe out there, but thats why i love it – its real and easy, like how i like my food.

Ingredients

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Pasta is a healthy carb that gives energy and a comfy base for the dish.
Chicken provides lean protein which helps build muscle and adds great flavor.
Zucchini adds fibre and vitamins, making this dish light yet super nutritious.
Cherry tomatoes bring sweet-tart freshness, a vitamin C boost and bright color.
Pesto is rich in healthy fats from olive oil and real basil flavor that pops.
Parmesan adds a salty cheesy tang and calcium, intensifying the overall taste.
Pine nuts, if used, deliver crunchy texture and extra healthy fats to enjoy.

Ingredient Quantities

8 oz pasta (like penne or fusilli)

2 boneless chicken breasts, cut into strips

2 medium zucchinis, sliced into half moons

1 pint cherry tomatoes, halved

1/2 cup basil pesto (homemade or store-bought)

1 cup grated Parmesan cheese

2 cloves garlic, minced

2 tbsp olive oil

Salt & pepper to taste

Optional: a handful of pine nuts for added crunch

How to Make this

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1. Boil a big pot of salted water and cook the pasta until it’s al dente then drain it.

2. Season the chicken strips with salt and pepper.

3. Heat olive oil in a large skillet on medium heat and cook the chicken until its golden and cooked through, about 5 to 6 mins. Then remove it from the pan.

4. In the same skillet, toss in the minced garlic and let it cook for about 30 seconds until it smells really good.

5. Add the sliced zucchini and sauté them for 3 to 4 mins until they start to get soft.

6. Mix in the halved cherry tomatoes and cook for another 2 to 3 mins until they begin to break down a bit.

7. Put the chicken back into the skillet and then toss in the drained pasta.

8. Stir in the basil pesto so that every piece is well coated.

9. Sprinkle the grated Parmesan cheese over the mixture and give it a good mix. Taste it and add extra salt and pepper if needed.

10. If youre into added crunch, sprinkle a handful of pine nuts on top before serving. Enjoy your meal!

Equipment Needed

1. A big pot for boiling the salted water
2. A colander to drain the pasta
3. A large skillet for cooking the chicken and veggies
4. A sharp knife and a cutting board to slice the chicken, zucchini, and tomatoes and mince the garlic
5. Measuring cups and spoons for the olive oil, pesto, and Parmesan cheese
6. A spatula or tongs to stir and toss everything together

FAQ

Q: Can I use any other type of pasta?

A: Yeah, you absolutely can use other types like spaghetti or bow tie if you can't find penne or fusilli.

Q: What if I don't have basil pesto?

A: No worries if you don't have basil pesto, you can make your own quickly or even try another type, but note it will change the flavor a bit.

Q: Can I substitute the chicken for something else?

A: Sure, you could use shrimp or even a meatless substitute if you're looking for a change or want it vegetarian.

Q: Is it necessary to use pine nuts?

A: Not at all, the pine nutsr any just add crunch, so if you arent a fan or don't have any, you just leave them out.

Q: How long should I cook the chicken?

A: Cook the chicken for around 5 to 7 minutes until its no longer pink in the middle, but make sure not to overcook as it gets dry.

Pesto Pasta With Chicken, Parmesan, Zucchini, Tomatoes Recipe Substitutions and Variations

If you’re not into chicken, you could try turkey breast or even tofu for a veggie twist
If you cant find zucchini, yellow squash works pretty well and has a similar texture
If you’re looking for a different flavor than basil pesto, sun-dried tomato pesto is a fun choice
Can’t get Parmesan? Pecorino Romano or Asiago cheese make a tasty substitute
If pine nuts are hard to come by, walnuts or slivered almonds add that needed crunch

Pro Tips

1. Always salt your pasta water real good so your pasta gets tons of flavor from the start, and don’t forget to reserve a cup of starchy water in case your sauce needs a little thinning.
2. Try to toast your pine nuts lightly on a dry pan before adding them in – it brings out a nutty flavor that makes the dish way more interesting.
3. When you cook your garlic, make sure to cook it just a bit until its fragrant, but be careful not to burn it cuz that can make your entire dish taste bitter.
4. If you’re using zucchini, keep an eye on them so they stay a bit crisp – overcooking them can turn them all mushy and take away from the texture contrast in the meal.

Pesto Pasta With Chicken, Parmesan, Zucchini, Tomatoes Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

650

kcal

Equipment: 1. A big pot for boiling the salted water
2. A colander to drain the pasta
3. A large skillet for cooking the chicken and veggies
4. A sharp knife and a cutting board to slice the chicken, zucchini, and tomatoes and mince the garlic
5. Measuring cups and spoons for the olive oil, pesto, and Parmesan cheese
6. A spatula or tongs to stir and toss everything together

Ingredients

8 oz pasta (like penne or fusilli)
2 boneless chicken breasts, cut into strips
2 medium zucchinis, sliced into half moons
1 pint cherry tomatoes, halved
1/2 cup basil pesto (homemade or store-bought)
1 cup grated Parmesan cheese
2 cloves garlic, minced
2 tbsp olive oil
Salt & pepper to taste
Optional: a handful of pine nuts for added crunch

Directions

Boil a big pot of salted water and cook the pasta until it's al dente then drain it.
Season the chicken strips with salt and pepper.
Heat olive oil in a large skillet on medium heat and cook the chicken until its golden and cooked through, about 5 to 6 mins. Then remove it from the pan.
In the same skillet, toss in the minced garlic and let it cook for about 30 seconds until it smells really good.
Add the sliced zucchini and sauté them for 3 to 4 mins until they start to get soft.
Mix in the halved cherry tomatoes and cook for another 2 to 3 mins until they begin to break down a bit.
Put the chicken back into the skillet and then toss in the drained pasta.
Stir in the basil pesto so that every piece is well coated.
Sprinkle the grated Parmesan cheese over the mixture and give it a good mix. Taste it and add extra salt and pepper if needed.
If youre into added crunch, sprinkle a handful of pine nuts on top before serving. Enjoy your meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.