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    Home » Pasta Dishes

    Healthy Pesto Pasta with Asparagus and Chicken

    Published: Jun 8, 2021 · Modified: Mar 21, 2022 by Mariah Mandile

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    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!

    Big serving bowl of pesto pasta.

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

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

    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

    Overhead shot of ingredients measured out.
    • 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.
    Overhead shot of pesto ingredients.

    🍴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.
    • Pesto ingredients in blender.
    • Pesto ingredients blended together.

    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.
    Cooked chicken in frying pan.

    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.
    Cooked vegetables in frying pan.

    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.)
    Boiled pasta in strainer.

    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!
    • Overhead shot of prepped ingredients.
    • Pesto dish prepared in large serving bowl.

    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 can I make this recipe Whole30 friendly?

    If you're on Whole30, you can still make this recipe! Skip the pasta, and serve this dish with just chicken and vegetables. If you want "pasta" - use an inspiralizer to make zucchini noodles!

    Can I use a pre-made pesto for this recipe?

    Yes! If you have some on hand, feel free to use whatever pesto you want!

    How should I serve this dish?

    You can serve this dish hot, warm, or cold! It all depends on what you're in the mood for.

    Can I make this dish Vegan?

    Yes! If you skip the chicken, you can serve this dish with pesto, pasta, and vegetables.

    Spoon scooping out pesto pasta.

    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

    Big serving bowl of pesto pasta.

    Healthy Pesto Pasta with Chicken and Asparagus

    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!
    Prevent your screen from going dark
    Print Recipe Pin Recipe Share on Facebook
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Main Course
    Cuisine American, Italian
    Servings 6
    Calories 362 kcal

    Ingredients
      

    • 1 Pound Chicken Breast
    • 12 Ounces Gluten-Free Pasta
    • 1 Sweet Onion, Diced
    • 4-5 Cups Roughly Chopped Asparagus

    Pesto

    • 2 Cups Fresh Basil
    • 1 Cup Avocado
    • ¾ Cup Water
    • ¼ Cup Lemon Juice
    • ½ Teaspoon Salt
    • ¼ Teaspoon Black Pepper
    • ¼ Teaspoon Garlic Powder

    Instructions
     

    Pesto

    • 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.)
    • Pour into a bowl, and place in the refrigerator while you prepare the rest of the ingredients.

    Chicken

    • 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!)
    • Cook on medium heat for about 6 minutes, depending on how big they are. They should be golden brown on each side.
    • When the chicken is done cooking, transfer it to a plate while you cook the vegetables.

    Vegetables

    • 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.
    • Cook the vegetables until they asparagus is tender, and the onions are a golden brown color.

    Pasta

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

    Putting it all together

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

    Notes

    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 can I make this recipe Whole30 friendly?
    If you're on Whole30, you can still make this recipe! Skip the pasta, and serve this dish with just chicken and vegetables. If you want "pasta" - use an inspiralizer to make zucchini noodles!
    Can I use a pre-made pesto for this recipe?
    Yes! If you have some on hand, feel free to use whatever pesto you want!
    How should I serve this dish?
    You can serve this dish hot, warm, or cold! It all depends on what you're in the mood for.
    Can I make this dish Vegan?
    Yes! If you skip the chicken, you can serve this dish with pesto, pasta, and vegetables.

    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.

    Nutrition

    Serving: 1gCalories: 362kcalCarbohydrates: 52gProtein: 24gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 48mgSodium: 323mgPotassium: 684mgFiber: 5gSugar: 5gVitamin A: 1158IUVitamin C: 16mgCalcium: 55mgIron: 3mg
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

    More Pasta Dishes

    • Simple Veggie Pasta (Gluten-Free)
    • One Pot Tuscan Chicken Pasta
    • Pumpkin Pasta Sauce (Dairy-Free)
    • Creamy Butternut Squash Pasta Sauce

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    Hi, I'm Mariah!

    Welcome! I'm so happy you're here. My name is Mariah - I'm a holistic health coach and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

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