Pesto Pasta with Chicken, Asparagus & Arugula Recipe

Pesto Pasta with Chicken, Asparagus & Arugula Recipe

How To Make Pesto Pasta with Chicken, Asparagus & Arugula

This pesto pasta recipe has simple & rustic ingredients, especially with the sun-dried tomatoes, but it makes for a truly tasty meal with complex flavors.

Preparation: 5 minutes
Cooking: 15 minutes
Total: 20 minutes



  • 1lbpasta
  • 1jarsundried tomatoes,drained, reserve 2 tbsp oil
  • 1bunchasparagus,ends trimmed and cut into 2-inch pieces
  • 3chicken breasts,boneless, skinless, cooked and cut into bite-sized pieces
  • ½cupbasil pesto,(homemade or store bought)
  • 3cupsbaby arugula
  • parmesan,freshly-grated or shaved


  1. Bring a large pot three-fourths full of generously-salted water to a boil. Then add the pasta, and cook until al dente, according to package directions.

  2. Meanwhile, in a large skillet, heat 2 tablespoons of the oil from the jar of sundried tomatoes over medium heat.

  3. When the oil is shimmering, add the asparagus and sprinkle with freshly-ground black pepper. Cook for 2 minutes. Then add in the (now drained) sundried tomatoes, and continue cooking for another 4 to 5 minutes, or until asparagus are done. Remove from heat.

  4. When pasta is done, drain the excess water from the pot. Then add in the asparagus/tomatoes, pesto, chicken, arugula, and pesto, and toss until well-combined. Sprinkle with shaved or grated Parmesan.

  5. Either serve warm, or refrigerate and serve cold.


  • Calories: 1029.48kcal
  • Fat: 32.79g
  • Saturated Fat: 7.00g
  • Trans Fat: 0.18g
  • Monounsaturated Fat: 6.91g
  • Polyunsaturated Fat: 4.33g
  • Carbohydrates: 120.01g
  • Fiber: 7.38g
  • Sugar: 5.84g
  • Protein: 60.19g
  • Cholesterol: 114.93mg
  • Sodium: 576.98mg
  • Calcium: 156.05mg
  • Potassium: 919.93mg
  • Iron: 6.17mg
  • Vitamin A: 78.68µg
  • Vitamin C: 5.49mg
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