Your New Favorite Spring Pasta is Ready in 22 Minutes!

Hey there, friend! Can you feel it? That little shift in the air? The days are getting longer, the sun feels a little warmer on your skin, and suddenly, all I can think about is food that’s as bright and lively as the world outside my window. We’re moving away from the heavy, slow-cooked stews of winter and leaning right into the fresh, vibrant flavors of spring.

And let me tell you, this Chicken Pesto Primavera with Greens is the absolute perfect bridge. It’s the culinary equivalent of throwing open all the windows and letting the fresh air in. We’re talking tender pasta, juicy shredded chicken, and a confetti of the season’s best veggies—crisp asparagus, sweet little peas, and a generous handful of baby spinach that wilts into the most gorgeous green sauce.

Now, I see you. Maybe you’re short on time, energy, or both. Maybe you’re staring into the fridge wondering how to turn that leftover rotisserie chicken into something that doesn’t feel like a leftover. This recipe is your answer. It comes together in the time it takes to boil a pot of water, and the result is a meal that feels celebratory, nourishing, and downright delicious. It’s weeknight-easy but weekend-special, and it’s about to become a staple in your kitchen. So, grab your favorite pasta pot and your messiest apron—let’s make something beautiful together.

The Day This Pasta Saved Dinner (And My Sanity)

I have to share the origin story of this recipe, because it was born from one of those classic “What on earth am I making for dinner?!” moments. It was a few years ago, right in the thick of a busy spring. My kitchen counters were buried under grocery bags filled with the first beautiful asparagus spears and sugar snap peas of the season—my eyes were definitely bigger than my stomach at the market.

But when dinnertime rolled around, I was exhausted. The inspiration I’d felt at the farmer’s market had vanished, replaced by a serious case of the “I don’t wanna cooks.” I had some leftover chicken, a box of pasta, and a jar of my favorite pesto staring back at me. In a moment of “let’s just throw it all together,” I boiled the pasta, tossed the asparagus in at the last minute, and then stirred everything else into the warm pot. The spinach wilted, the pesto coated everything in a glorious green hug, and a squeeze of lemon made the whole thing sing. My family took one bite and declared it an instant winner. It was a happy accident that taught me a great lesson: the best meals often come from a little bit of chaos and a whole lot of heart.

Gathering Your Green Dream Team

This recipe is all about simplicity and letting a few great ingredients shine. Here’s what you’ll need to bring this vibrant dish to life. Don’t stress if you need to make a swap or two—I’ve got you covered with plenty of options!

• 10 oz (about 280g) Pasta (Penne, Farfalle, or Rotini): I love using short, shaped pasta here because all the little nooks and crannies trap the pesto and tiny veggies perfectly. It’s a textural party in every bite! Chef’s Insight: Using a whole wheat or chickpea pasta works beautifully here for an extra fiber and protein boost.
• 1 ½ cups Cooked Shredded Chicken: This is your secret weapon for a fast, protein-packed meal. A rotisserie chicken is a lifesaver! Substitution Tip: No chicken? No problem! Canned chickpeas (rinsed and drained) or a couple of cups of sautéed mushrooms would be a fantastic vegetarian alternative.
• 1 cup Asparagus, chopped into 1-inch pieces: Look for bright green, firm spears with tight tips. They add a wonderful crisp-tender bite. Chef’s Insight: Don’t throw away the tough ends! You can simmer them in your pasta water for a minute before adding the pasta to infuse it with a subtle, sweet flavor.
• 1 cup Frozen Peas, thawed: These little gems are a burst of sweet spring flavor. Using frozen is a total convenience win—they’re frozen at peak freshness! Substitution Tip: Fresh sugar snap peas, sliced in half, would be a delightful, crunchy swap.
• 2 cups Fresh Spinach: It might look like a lot, but it wilts down dramatically, adding beautiful color, nutrients, and a lovely silky texture to the sauce.
• ½ cup Prepared Basil Pesto: The star of the show! Use a high-quality store-bought version, or if you’re feeling ambitious, whip up a batch of my Easy Homemade Basil Pesto. Substitution Tip: For a nut-free version, look for a pesto made with sunflower seeds or just use a good-quality olive tapenade for a different, but equally delicious, flavor profile.
• Zest and Juice of ½ Lemon: This is non-negotiable, my friend! The lemon is the magic wand that brightens up the entire dish, cutting through the richness of the pesto and making all the flavors pop.
• Salt and Black Pepper, to taste: Your trusty sidekicks for seasoning. We’ll use them at the end to perfect the dish.
• Optional Garnishes: A sprinkle of grated Parmesan, a pinch of chili flakes for heat, or some extra fresh basil leaves. These little finishes make it feel restaurant-worthy!

Let’s Get Cooking: Your Foolproof Steps to Pasta Perfection

Ready to see how quickly this all comes together? Follow these steps, and you’ll have a stunning, restaurant-quality meal on the table in less than 25 minutes. I’m sharing all my little chef hacks along the way to ensure your success!

1. Cook the Pasta & Asparagus Together. Bring a large pot of well-salted water to a rolling boil. Add your pasta and cook according to the package directions for al dente. Now, here’s the first big hack: About 2 minutes before the pasta is done, add your chopped asparagus directly to the boiling water. This is a game-changer! You cook your veg and your pasta in one pot, and the asparagus comes out perfectly crisp-tender, not mushy. Chef’s Hack: Salting your pasta water is crucial—it should taste like the sea. This is your one chance to season the pasta itself from the inside out!
2. Reserve Pasta Water & Drain. Just before you drain the pasta and asparagus, grab a measuring cup and scoop out about ½ cup of the starchy pasta water. This liquid gold is the key to a silky, emulsified sauce that clings to every noodle. Now, drain everything else in a colander. Chef’s Commentary: I can’t tell you how many times I’ve forgotten this step and ended up with a thick, clumpy sauce. Set a reminder on your phone if you have to—it’s that important!
3. Build the Sauce in the Warm Pot. Return the empty (but still warm) pot to the stove, but no need to turn the heat back on. Immediately add the hot, drained pasta and asparagus back in. Now, quickly pile in the fresh spinach, thawed peas, and shredded chicken. The residual heat from the pot and pasta will start to wilt the spinach and warm the peas and chicken gently. Chef’s Insight: This method saves you from dirtying another pan and prevents the chicken from getting tough from overcooking.
4. The Big Toss! Add the pesto, lemon zest, and a good squeeze of the lemon juice right on top. Now, using tongs or a large spoon, toss everything together with gusto! You’ll see the spinach turn a brilliant dark green and wilt into the sauce. Chef’s Hack: If the sauce seems a bit thick or tight, add a splash of that reserved pasta water and keep tossing. The starch will help loosen the pesto into a beautiful, creamy sauce that coats everything evenly.
5. Season to Perfection. Give your creation a taste. Does it need a pinch more salt? A crack of black pepper? Another squeeze of lemon? This is your moment to make it yours. Adjust the seasoning until it sings. Chef’s Commentary: Remember, the pesto and pasta water already have salt, so always taste before you add more!

How to Serve & Savor

This dish is as beautiful as it is delicious. I love serving it family-style, right out of the warm pot, placed in the middle of the table so everyone can dig in. For a pretty plate, use tongs to give each portion a little twist and lift into a shallow bowl. The final flourish is everything: a generous dusting of Parmesan cheese, a few fresh basil leaves, and if you’re like me, a definite pinch of chili flakes for a subtle kick. It’s fantastic warm, but it’s also incredible at room temperature, making it a fantastic option for picnics or packed lunches.

Make It Your Own: Delicious Twists & Swaps

This recipe is a fantastic canvas for your creativity! Here are a few of my favorite ways to mix it up:

• Lemon-Herb & Goat Cheese: Swap the pesto for a simple sauce of ⅓ cup olive oil, the lemon zest/juice, and 2 tbsp of chopped fresh herbs (dill, chives, and parsley are perfect). Toss everything together and crumble creamy goat cheese over the top.
• Sun-Dried Tomato & Artichoke: Use a sun-dried tomato pesto instead of basil. Add in a half-cup of chopped marinated artichoke hearts along with the peas for a Mediterranean vibe.
• Everything-but-the-Kitchen-Sink Veggie: Clean out the fridge! Thinly sliced zucchini, yellow squash, or broccoli florets can be added with the asparagus. Just adjust the blanching time accordingly.
• Creamy Dairy-Free: Stir in ¼ cup of canned, full-fat coconut milk or unsweetened almond milk along with the pesto for an extra rich and creamy sauce.

From My Kitchen to Yours: A Few Parting Thoughts

This Chicken Pesto Primavera has truly evolved into one of my most-made recipes. It’s the dish I make when friends pop over unexpectedly, the one I pack for potlucks, and the one I rely on during busy weeks. Over time, I’ve learned to embrace its flexibility. Some days I’m a purist with just the listed ingredients, and other days, I’ll throw in a handful of toasted pine nuts or walnuts for crunch. The beauty is that it never fails.

A funny kitchen story? I once, in a major hurry, accidentally used a bag of frozen mixed vegetables (peas, carrots, corn, green beans) because I was out of peas and asparagus. My kids, who usually pick out the carrots, devoured it and asked for seconds. It just goes to show that sometimes the “mistakes” are the best discoveries. So please, don’t be afraid to play with your food. This is your kitchen, your rules. Make it delicious!

Your Questions, Answered!

I’ve gotten so many wonderful questions about this recipe over the years. Here are the most common ones to help you out:

Q: My pesto sauce turned out a bit oily and separated. What did I do wrong?
A: This usually happens if the pesto is added to a pot that’s too hot, or if you didn’t use the starchy pasta water! The key is to toss everything in the warm pot (not over direct heat) and add that reserved pasta water a splash at a time. The starch in the water acts as an emulsifier, helping the oil and other ingredients bind together into a smooth, creamy sauce. Give it a really vigorous toss!

Q: Can I make this ahead of time for meal prep?
A: Absolutely! This is a meal prep superstar. Let the pasta cool completely after tossing, then store it in an airtight container in the fridge for up to 4 days. The pasta will absorb some of the sauce, so I recommend having a little extra pesto or a lemon wedge on hand to refresh it when you reheat. A tiny splash of water or olive oil when warming it up will also help loosen the sauce.

Q: My vegetables got mushy. How can I prevent that?
A> The culprit is usually overcooking. Remember, the asparagus only needs that quick 2-minute blanch in the boiling pasta water. And for the spinach and peas, they literally just need the residual heat from the pasta to warm through and wilt. If you’re using other, denser veggies (like broccoli or carrots), you might need to blanch them for a minute or two longer than the asparagus, but always aim for crisp-tender.

Q: Is there a way to make this recipe gluten-free and/or dairy-free?
A> Of course! For gluten-free, simply use your favorite gluten-free pasta—many great options made from brown rice, quinoa, or lentils work wonderfully. For dairy-free, just check your pesto label, as many traditional pestos contain Parmesan cheese. You can find dairy-free pesto at most grocery stores, or easily make your own by omitting the cheese and adding a tablespoon of nutritional yeast for a cheesy flavor.

Chicken Pesto Primavera with Greens : Fresh, Fast & Full of Spring Flavor

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• Author: OliviaBennett

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Description

Spring is here, and this dish captures all the bright, fresh flavors of the season! Tender pasta, juicy shredded chicken, crisp asparagus, sweet peas, and vibrant spinach come together in a luscious pesto sauce, finished with a touch of lemon for brightness. Perfect for weeknights, meal prep, or a quick dinner that feels celebratory.

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Ingredients

Scale 1x2x3x

For the Pasta & Veggies:

• 10 oz (≈280g) pasta (penne, farfalle, or rotini)

• 1 cup asparagus, chopped into 1-inch pieces

• 1 cup frozen peas, thawed

• 2 cups fresh spinach

For the Protein:

• 1 ½ cups cooked shredded chicken (rotisserie or leftover works)

For the Sauce:

• ½ cup prepared basil pesto

• Zest and juice of ½ lemon

• Salt & black pepper, to taste

Optional Garnishes:

• Grated Parmesan

• Fresh basil leaves

• Pinch of chili flakes

Chef’s Tips / Swaps:

• Vegetarian: Swap chicken for chickpeas or sautéed mushrooms.

• Whole wheat or chickpea pasta adds fiber & protein.

• Frozen peas are convenient, but fresh sugar snap peas are delicious too.

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Instructions

1. Cook Pasta & Asparagus

1. Bring a large pot of well-salted water to a rolling boil.

2. Add pasta and cook according to package instructions for al dente.

3. 2 minutes before pasta is done, add chopped asparagus to the boiling water.

2. Reserve Pasta Water & Drain

• Scoop out ½ cup of pasta water before draining; set aside.

• Drain pasta and asparagus in a colander.

3. Build the Sauce in the Warm Pot

• Return drained pasta and asparagus to the warm pot.

• Add fresh spinach, thawed peas, and shredded chicken.

• The residual heat will gently wilt the spinach and warm the chicken.

4. Toss with Pesto & Lemon

• Add pesto, lemon zest, and lemon juice.

• Toss everything together using tongs or a large spoon.

• If sauce seems thick, add a splash of reserved pasta water to loosen.

5. Season & Serve

• Taste and adjust salt, pepper, or lemon juice as needed.

• Serve family-style or plate individually.

• Garnish with Parmesan, fresh basil, or chili flakes if desired.

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Optional Variations

• Lemon-Herb & Goat Cheese: Use olive oil, fresh herbs, and crumbled goat cheese instead of pesto.

• Sun-Dried Tomato & Artichoke: Swap pesto for sun-dried tomato pesto; add chopped artichokes.

• Extra Veggies: Zucchini, yellow squash, or broccoli can be added with the asparagus (adjust blanching time).

• Creamy Dairy-Free: Stir in ¼ cup coconut or almond milk with the pesto.

Notes

• Always reserve pasta water — it’s the key to silky sauce.

• Don’t overcook asparagus; 2 minutes in boiling water keeps it crisp-tender.

• Fresh spinach wilts perfectly in the residual heat of the pot — no extra cooking needed.

Nutritional Information*

Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes | Servings: 4

*Please note: This is an estimated nutritional breakdown based on the ingredients used. Values may vary depending on specific brands and portions.

Estimated per serving:
Calories: ~420 | Protein: ~30g | Carbs: ~35g | Fat: ~18g | Fiber: ~5g

Final Thoughts

As the last forkful of this bright, vibrant pasta is enjoyed and the satisfied smiles appear, take a moment to appreciate what just happened. In barely more time than it takes for a pizza to be delivered, you created something fresh, nourishing, and truly special from your own kitchen.

This Chicken Pesto Primavera is more than just a quick dinner. It’s a celebration of the season—a way to capture the energy and optimism of spring in a single, comforting bowl. It’s proof that a meal can be both a lifesaver on a busy weeknight and something you’d proudly serve to guests. It bridges the gap between “I need to eat” and “I want to savor.”

Remember, this recipe is your springboard. It’s designed to be forgiving and flexible. Whether you stick to the script or start riffing with your favorite veggies and proteins, you’re learning to cook with the seasons and with your instincts. That’s where the real magic happens.

So, the next time you spot the first tender asparagus at the market, or you’re staring at that leftover rotisserie chicken with a blank mind, come back to this recipe. Let it be your canvas for easy, joyful cooking. Most of all, let it remind you that the best meals aren’t about perfection—they’re about flavor, color, and the simple pleasure of gathering around a table to share something good.

Now, go enjoy that taste of spring. You’ve earned it.

Happy cooking, friend.