Healthy Pesto Pasta with Asparagus and Chicken is going to be your new favorite summer dish! It's made with simple ingredients, and takes less than an hour to make! Plus there are plenty of substitutions and swaps so you can customize it to your family's needs. Can be served cold or hot - depending on your mood!

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Jump to:

• Why I love this recipe
• 🍴Ingredient Notes
• 🍴Step by Step Instructions
• Recipe Tips
• Frequently Asked Questions
• How to store leftovers
• Recipe
• 💬 Reviews

Why I love this recipe

The base of this recipe is made with PLANTS! Whenever I make pasta dishes, I try to sneak in as many vegetables as possible. Asparagus and onions add a nice texture and flavor, but the Avocado Lemon Pesto is the star of the show! Not only does it taste amazing, but it's also nut-free, and dairy-free. (Which makes it a great allergy-friendly option.) This dish is full of summer flavors, and it's loaded with nutrients!

🍴Ingredient Notes

• Chicken Breast - Any chicken breast will work for this recipe, but I like using thinly sliced chicken breast or chicken tenders because they cook faster. I used Bell & Evan's chicken breast for this recipe, but I also love Butcher Box meat!
• Gluten-Free Pasta - You can use whatever pasta you have on hand, but I love chickpea pasta, or brown rice pasta because they have a nice texture!
• Sweet Onion, Diced - You can cut the onion into small squares, but I like slicing it the long way into strips.
• Roughly Chopped Asparagus - Make sure you cut off the ends - they're tough to chew!

Gluten-Free Pasta Suggestions

For this recipe I used Jovial Brown Rice Bow Ties. Jovial is one of my favorite gluten-free pasta brands! They have a huge selection of shapes, and simple ingredients. The Whole Foods brand makes a delicious chickpea pasta that is organic, and only has ONE ingredient – chickpeas. They also have a Mung Bean pasta that tastes great, and has a nice texture. I use it for most of my sauce recipes because it doesn’t get soggy. (Wouldn’t recommend eating it without a sauce.) A lot of the gluten-free pasta products are filled with additives and “gums” that are unnecessary. Make sure to always check the ingredients! Don’t be tricked by fancy labels!

If you’re interested in making your own vegetable noodles, I highly recommend purchasing an inspiralizer.  I’ve had mine for about six years, and it’s amazing!! I use it for zucchini, broccoli, yellow squash, beets, sweet potato.. I also have two of her cookbooks! It’s a fun way to sneak in extra veggies!

Avocado Lemon Pesto

• Fresh Basil - You can use fresh basil, or frozen basil! I like to store my fresh basil in the freezer so it lasts longer.
• Avocado - Avocado must be ripe for this recipe to work!
• Water - Add more as needed to blend.
• Lemon Juice - You can squeeze the lemon by hand, but it's much easier to use a handheld juicer.

🍴Step by Step Instructions

Pesto

1. Start by adding all pesto ingredients into a high speed blender. Blend on high until it becomes a smooth, creamy consistency. (Add more water if needed.)
2. Pour into a bowl, and place in the refrigerator while you prepare the rest of the ingredients.

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Chicken

1. Place the chicken breast on a large frying pan with a tablespoon of cooking oil. (I used avocado oil, but coconut or olive oil will work too!)
2. Cook on medium heat for about 6 minutes, depending on how big they are. They should be golden brown on each side.
3. When the chicken is done cooking, transfer it to a plate while you cook the vegetables.

Vegetables

1. Start by adding the sliced onions to the frying pan with a drizzle of cooking oil. Stir them around for a couple of minutes, and then add in the asparagus with a pinch of salt and pepper.
2. Cook the vegetables until they asparagus is tender, and the onions are a golden brown color.

Pasta

1. I usually make the pasta while the vegetables are cooking so it's ready around the same time.
2. Boil the water, stir in the pasta, and cook until desired texture. (I like mine a little al dente.)

Putting it all together

1. Cube the chicken into bite sized pieces, and add them to a large serving bowl.
2. Next add in the vegetables, pasta, and pesto. Mix together with two large spoons until everything is thoroughly covered with pesto. Serve hot, ENJOY!

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Recipe Tips

• If you use a non-stick pan, you don't need a lot of oil! I use about a teaspoon or two of avocado oil. My other go-to options are olive oil and coconut oil!
• When making gluten-free pasta, make sure you don't overcook it. Follow the directions on the box, and test a minute or two before they suggest. When the pasta absorbs the pesto, it can get soggy. I like to cook mine more "al dente."
• Don't cover the vegetables! (Unless you want them steamed.) If you keep the cover off it allows the onions to caramelize and asparagus to crisp up!
• Cover the chicken! I like covering the chicken so it cooks faster, just make sure it's on a medium heat or else the bottom can burn.
• Don't be afraid of salt and pepper! The pesto is the main flavor of this dish, but salt and pepper will help to enhance it. I lightly salt the chicken and vegetables while they're cooking.

Frequently Asked Questions

How to store leftovers

Store leftovers in an air tight container in the refrigerator for up to 4 days. I like using glass containers because they're easier to re-heat in, but any container with a cover would work.

More pasta recipes!

• Creamy Avocado Pasta Salad (Vegan)
• Healthy Balsamic Mushroom Sauce with Chicken
• Creamy Tomato Sauce (Paleo)
• Creamy Vegan Walnut Pesto

After you make this Healthy Pesto Pasta with Chicken and Asparagus, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do!

Recipe