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.

Ingredients

Scale

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.

Instructions

1. Cook Pasta & Asparagus

Bring a large pot of well-salted water to a rolling boil.
Add pasta and cook according to package instructions for al dente.
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.

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.