Asparagus Chicken Pesto Pasta with Parsley Walnut Sauce
A fresh spring pasta dish that combines tender roasted chicken cutlets and crisp asparagus with a vibrant parsley-walnut pesto. The herbal pesto, made with fresh parsley instead of traditional basil, adds bright flavor while walnuts provide richness and texture. This one-pan roasted approach keeps the chicken juicy and asparagus perfectly tender. Ideal for weeknight dinners or casual entertaining when you want something satisfying yet fresh. The Banza chickpea pasta adds protein and fiber, making this a well-balanced meal that feels both indulgent and nutritious.
Ingredients
- 1 bunch asparagus, trimmed
- 1 lb thin chicken cutlets, about 1/2-inch thickchicken thighs1:1
More flavor and moisture
- 1 Tbsp olive oil, divided
- salt and pepper
- 8 oz Banza cavatappi pasta
- 1 cup flat leaf parsley
- ¼ cup walnuts
- ¼ cup grated Parmesan cheese
- 1 small garlic clove, peeled
- 2 Tbsp lemon juice
- ¼ cup olive oil
- ½ tsp salt, plus more to taste
Instructions
- 1
Preheat oven to 400°F and line a sheet pan with foil, then spray with nonstick cooking spray
- 2
Bring a pot of salted water to boil for the pasta
- 3
Toss asparagus with half the olive oil and season with salt and pepper
- 4
Arrange asparagus in single layer on half of the sheet pan
- 5
Place chicken cutlets on other half of sheet pan and drizzle with remaining olive oil
- 6
Season chicken with salt and pepper
- 7
Roast for 15-18 minutes until chicken is cooked through
- 8
Cool slightly, then slice asparagus and chicken into bite-size pieces
- 9
Combine parsley, salt, walnuts, Parmesan, garlic, lemon juice and olive oil in food processor
- 10
Blend until smooth and adjust salt to taste
- 11
Cook pasta al dente for 6-7 minutes, being careful not to overcook
- 12
Drain pasta well and toss with pesto, asparagus and chicken
Tips
Don't overcook the Banza pasta as chickpea pasta can become mushy quickly - aim for al dente texture.
Make extra pesto and store in the refrigerator for up to a week to use on other dishes.
Cut asparagus and chicken into similar-sized pieces for even cooking and better bite distribution.
Good to Know
Refrigerate leftovers up to 3 days. The pesto may darken slightly but remains safe to eat.
Pesto can be made 1 day ahead and stored covered in refrigerator. Pasta is best served immediately.
Serve warm immediately after tossing. Garnish with additional Parmesan if desired.
Common Mistakes
Avoid overcooking the chickpea pasta to prevent mushy texture.
Don't skip seasoning the chicken and asparagus before roasting to ensure proper flavor.
Substitutions
4
FAQ
Can I use regular basil instead of parsley for the pesto?
Yes, substitute basil 1:1 for parsley to make traditional basil pesto. The flavor will be more intense and classic.
How long does the pesto keep in the refrigerator?
Store covered pesto up to 1 week in refrigerator. Press plastic wrap directly onto surface to prevent browning.
Can I freeze the completed dish?
Pasta dishes don't freeze well due to texture changes. Freeze just the pesto for up to 3 months instead.