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Chicken & Asparagus Skillet Pasta With Pesto - A Fresh, One-Pan Weeknight Dinner

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 ounces short pasta (penne, rotini, or orecchiette)
  • 1 pound boneless, skinless chicken breasts, cut into small bite-size pieces
  • 1 bunch asparagus (about 1 pound), trimmed and cut into 1–2 inch pieces
  • 1/2 cup basil pesto (store-bought or homemade)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/2 lemon, zested and juiced
  • 1/3 cup grated Parmesan, plus more for serving
  • Salt and black pepper, to taste
  • 3–4 tablespoons reserved pasta water (as needed)

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente. Reserve 1/2 cup of the pasta water, then drain.
  2. Prep the skillet: While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  3. Cook the chicken: Season chicken with salt and pepper. Add to the hot skillet and cook, stirring occasionally, until golden and cooked through, 5–7 minutes. Transfer to a plate.
  4. Sauté asparagus: Add the remaining tablespoon of olive oil to the skillet. Add asparagus and a pinch of salt. Cook 3–5 minutes, stirring, until crisp-tender and bright green.
  5. Add aromatics: Push asparagus to the side. Add garlic and red pepper flakes to the center. Cook 30 seconds until fragrant, then toss with the asparagus.
  6. Combine: Return chicken to the skillet. Add drained pasta, pesto, lemon zest, and 2–3 tablespoons pasta water. Toss over low heat until glossy and well coated, 1–2 minutes.
  7. Finish: Stir in Parmesan and a squeeze of lemon juice. Add more pasta water if needed to loosen the sauce. Taste and adjust salt, pepper, and lemon.
  8. Serve: Top with extra Parmesan and a pinch of red pepper flakes if you like.