Easy Pesto Chicken Pasta Skillet

Pesto Chicken Pasta Skillet with Asparagus and Tomatoes


  • 11 1/4 pound Chicken Breast, cubed
  • Salt and Pepper
  • 3 Tbsp Olive Oil, divided
  • 1 pound Fresh Asparagus, trimmed and cut into 1″ pieces
  • 2 cloves Garlic
  • 1 1/2 cups Fresh Cherry Tomatoes, sliced in half
  • 1/2 cup Shredded Parmesan
  • 1/2 cup Pesto
  • 1 pound High Protein Whole Wheat Penne Pasta, cooked according to directions


Prepare pasta according to package directions in heavily salted water. Drain and set aside.

Season chicken cubes with salt and pepper. Heat 2 Tablespoons of olive oil in cast iron skillet over medium high heat. Saute the chicken until it is golden brown on all sides, and cooked through. Set aside on a plate.

With remaining tablespoon of olive oil, heat it in the same skillet. No need to clean the pan. Add in trimmed asparagus and saute with garlic until it is fork tender.

In a large bowl, or if you can do it all in the skillet, combine all the ingredients – chicken, tomatoes, pesto, pasta, parmesan cheese, and cooked asparagus together and toss to combine. Serve immediately or place in the fridge and chill to serve as a pasta salad.

Keywords: Cast Iron, Chicken, Pasta, Salad, Recipe, Vegetables, Pesto, Basil