Pasta and noodles · Italian · 25 min
Basil Pesto Pasta with Chicken, Roasted Asparagus, Zucchini & Tomato
- 25 min
- 2–6 servings
- 695 kcal / serving
This dish pairs tender chicken with al dente pasta and a bright basil pesto, folded together with roasted vegetables for a balanced weeknight meal. The bake-and-simmer approach keeps prep simple and clean up easy.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ small bunchasparagus
- ¼ cupbasil pesto
- ¾ lbchicken breasts, boneless skinless
- 1 pintgrape tomatoes
- 5 ozrotini pasta
- 1 mediumzucchini squash
From the pantry: black pepper, extra virgin olive oil, Italian seasoning, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · medium saucepan · oven mitts · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast · zucchini
Shopping list by aisle
Produce
- ½ small bunchasparagus
- 1 pintgrape tomatoes
- 1 mediumzucchini squash
Meat & seafood
- ¾ lbchicken breasts, boneless skinless
Dairy, eggs & chilled
- ¼ cupbasil pesto
Pantry & dry goods
- 5 ozrotini pasta
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| asparagus | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| basil pesto | ¼ cup | ½ cup | ¾ cup |
| chicken breasts, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| rotini pasta | 5 oz | 10 oz | 15 oz |
| zucchini squash | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F.
- Wash and dry the asparagus, zucchini, grape tomatoes, and chicken. Slice the zucchini and snap the asparagus into 2-inch pieces. Place them on a baking sheet.
- Cut the chicken into medium-sized pieces and add to the sheet with the vegetables.
- Pour a little oil over everything on the sheet and sprinkle with Italian seasoning and salt; toss to coat and spread in a single layer.
- Roast in the oven, stirring halfway through, until the vegetables are fork-tender and the chicken is cooked through, about 15 minutes.
- Meanwhile, cook the rotini in salted boiling water until al dente, following the package timing, then drain and return to the pot or a warm pan.
- When the pasta is ready, transfer the roasted vegetables and chicken to the pot with the pasta. Add the basil pesto and toss well to coat.
- Divide the pesto-coated pasta among bowls or plates and serve hot.
Two tips
- Prep the vegetables earlier in the day and refrigerate until dinner time for a quicker roast.
- If making leftovers, toss with a little extra pesto or a drizzle of olive oil before reheating to brighten the flavors.
Nutrition per serving
- Calories
- 695 kcal
- Protein
- 54 g
- Carbs
- 68 g
- Fat
- 23 g
- Fiber
- 7 g
- Sodium
- 288 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
PLAN THE WEEK
One of 1,676 recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.