This Pesto Chicken Pasta is loaded with flavor and color. Ready in 30 minutes (or less!) -it’s a real crowd pleaser. With pesto chicken, sun-dried tomatoes, yellow bell peppers, spinach, and roasted red pepper you’ll get a burst of flavor in each bite.
In the summer time I usually stay away from pasta because its too heavy and, well, hot. BUT sometimes the craving hits and there’s nothing I can do about it. I like to toe the line between watching what I eat and letting myself indulge. Because if you don’t let yourself enjoy a bowl of pasta every now and then, are you really living?
This Pesto Chicken Pasta dish, however, doesn’t leave you feeling super bloated and weighed down. It’s loaded with vegetables and protein, so if you close your eyes and use a little imagination its kinda like a warm salad.
No, but seriously, you can make this dish as healthy as you desire by limiting the amount of pasta you add, substituting it for zoodles, or leaving it out entirely. What I love most about cooking is that the control is all yours!
What makes this Pesto Chicken Pasta so good?
It’s a two pot, 30 minute or less, kinda meal. AND it gets better the longer the ingredients have to sit in their spices.
The one thing people don’t tell you about food blogging is the ugly side and I’m pretty sure y’all can relate. The ugly side being dishes. With this Pesto Chicken Pasta only using two pots, it’s an easy clean up. I don’t know about you, but it irks my soul when my kitchen is messy so this is a win in my book.
Main Ingredients in Pesto Chicken Pasta
Thin Spaghetti – any brand will do! Or sub it out for your favorite pasta, zoodles, or leave it out entirely.
Yellow Bell Pepper
Sun-dried Tomatoes – I hadn’t cooked with them before this recipe, so I’m very pleased with this brand.
Roasted Red Peppers – you can use fresh red bell peppers if you prefer, but I had this jar lying around and I love the flavor it gives to the dish.
Pesto – jarred or freshly made. Up to you!
Canned Diced Tomatoes
How to make Pesto Chicken Pasta
Dice up your chicken breasts into bite sized pieces, trimming the fat and discarding. Marinade your chicken by pouring some pesto over top your chicken in a ziplock bag. Place in fridge for 10 minutes.
While your chicken marinades, dice up your yellow bell pepper into chunks and set aside. Warm up a large non-stick skillet, remove your chicken from the fridge, and dump your chicken breasts into the pan. You shouldn’t need to add oil, as the pesto coating the chicken should have plenty. Add more pesto if the chicken looks like it needs it. Cook on medium-high heat until cooked through. Set aside.
In the same large skillet, add your chunks of yellow pepper and roasted red pepper. Season with salt and pepper to taste. Let cook until the yellow pepper wilts and begins to soften.
Add a can of diced tomatoes to the same pan, stirring until well combined. Add 1 cup pesto, stir well. Reduce heat to simmer and add your fresh spinach. Cover and let wilt.
While spinach is wilting, fill a medium sized sauce pan with water and boil. Add your pasta. Cook until al dente, drain, and mix into your skillet mixture. Add chicken and serve!
If you have Instagram and make this recipe, be sure to tag @yumfullydelicious and use the hashtag #yumfullydelicious so I can see it and feature you! 😘
Pesto Chicken Pasta
- Large non-stick skillet
- Medium sauce pan
- 2 large chicken breasts, diced into bite sized pieces
- 3-4 oz thin spaghetti
- 2 yellow bell peppers, diced into bite sized pieces
- 1 bag fresh spinach
- 1 cup Mezzetta roasted bell peppers
- 1/2 cup smoked sun-dried tomatoes, I used California Sun-Dry
- 1 8oz can diced tomatoes, juices and all
- 1 cup pesto (for sauce)
- 1/2 cup pesto (for chicken)
- salt, to taste
- pepper, to taste
- In a large, non-stick skillet add your diced chicken and 1/2 cup pesto. Cook on medium-high heat until cooked through, stirring occasionally. Set aside in a small bowl.
- Using the same pan, add your yellow pepper and roasted red pepper. Season with salt and pepper and cook until the yellow pepper begins to wilt and soften. Add in your can of diced tomatoes and 1 cup pesto, and stir until well combined. Dump your bag of spinach in. Cover, reduce heat to simmer, and let the spinach wilt down.
- While spinach is wilting, boil water in a medium sauce pain. Add your spaghetti and cook until al dente. Drain and immediately mix into your skillet mixture. Stir until well combined. Mix in your chicken and serve warm.
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