Chicken & Vegetable Pesto Pasta

A weeknight workhorse that gets protein, vegetables, and carbs into one bowl in about half an hour. Cubing the chicken breast before browning means it cooks fast and gives you a little seared color in every bite.

Jarred pesto is the smart shortcut here, no food processor or fresh basil hunt required, and it coats everything in bright, garlicky, herby flavor the moment it hits the warm pasta.

Frozen broccoli and carrots make it genuinely easy: no chopping, just steam and toss. Add them while everything’s still hot so they fold into the pesto and warm through. It’s endlessly flexible, kid-friendly, and just as good cold the next day, which makes it a meal-prep favorite too.

Kitchen Tips

• Reserve a splash of pasta water before draining. A spoonful loosens the pesto into a silkier sauce that coats every noodle.
• Toss the pesto in off the heat. Pesto is best gently warmed, not cooked, so the basil stays bright green instead of turning drab.
• Don’t overcook the frozen vegetables. A quick steam keeps the broccoli and carrots tender-crisp instead of mushy.

Variations

• Use rotisserie chicken to make it even faster.
• Swap in fresh seasonal vegetables like zucchini, peas, or cherry tomatoes.
• Stir in grated parmesan or a handful of toasted pine nuts for extra richness and crunch.