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Pesto Chicken with Roasted Veggies Pasta Recipe

Recently on a Facebook group for freezer meal prep, I shared a basil pesto that I had just made. I had asked the members to share how they use pesto in their own kitchen. There were so many great suggestions. One member, Kelly, suggested that I roast veggies, brown some chicken, and mix it with pesto and pasta. She also adds balsamic vinegar at the end, but I didn't have any in my kitchen so made this dish without it. It sounded delicious so I decided to give it a try last night for dinner. I absolutely love how it turned out! I'm shocked at how easy this was to throw together.

For this recipe, I made my own pesto previously (see pesto recipe here). You only need a ½-cup portion of pesto for a box/bag of pasta.

Before you get started, you're going to want to preheat your oven to 425°F. As it's getting warm, dice various vegetables that you'll want to include in your pasta. I used cherry tomatoes, zucchini, squash, and mushrooms. You can really use any vegetables you like roasting. Once you place it on the pan, drizzle with olive oil and season with salt and pepper. 

As the vegetables are roasting, cut up two chicken breasts into small pieces. Brown them in a dutch oven or pot. I seasoned mine with salt, pepper, and a dash of red chili pepper flakes. 

As the chicken is browning, heat up a separate pot of water and cook the pasta (don't forget to add salt to the water as it's boiling).

Once the veggies are done roasting, add them to the cooked chicken. Add ½-cup portion of pesto and mix together.

Then add pasta, top with shredded parmesan cheese. Dig in!

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