Healthy Whole-Wheat Chicken Pesto Pasta with Roasted Vegetables (30-Minute)

How to Make Healthy Whole-Wheat Chicken Pesto Pasta with Roasted Vegetables (30-Minute)

1. 1

   Step 1: Cook the pasta

   Bring a large pot of water to a rolling boil and add 1 tsp kosher salt. Cook the whole-wheat spaghetti according to package directions until al dente, then reserve about 1 cup (240 ml) of the pasta cooking water and drain the pasta in a colander.

   For this step

   • 8 ozWhole-wheat spaghetti
   • 1 tspKosher salt and freshly ground black pepper
   
2. 2

   Step 2: Pan-roast the vegetables

   While the pasta cooks, heat the olive oil in a large, wide skillet over medium-high heat. Add the zucchini and red bell pepper and cook, tossing occasionally, until lightly charred and beginning to soften, then add the cherry tomatoes and cook another 2 minutes; season with a pinch of salt and pepper.

   For this step

   • 1 1/2 tbspExtra-virgin olive oil
   • 1 mediumZucchini, sliced
   • 1 mediumRed bell pepper, sliced
   • 1 pintCherry tomatoes, halved
   
3. 3

   Step 3: Cook the chicken

   Push the vegetables to the side (or transfer briefly to a plate) and add the diced chicken to the same skillet; cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Season the chicken with a pinch of salt and pepper, and stir it together with the vegetables.

   For this step

   • 12 ozBoneless skinless chicken breasts, cut into 1/2-inch pieces
   
4. 4

   Step 4: Combine pasta with pan mixture

   Add the drained pasta to the skillet with the chicken and vegetables and toss to combine over medium heat. Add a few tablespoons of the reserved pasta water as needed to loosen the mixture and help everything coat evenly.
   
5. 5

   Step 5: Finish with pesto and greens

   Remove the pan from the heat and stir in the basil pesto and baby spinach until the spinach wilts and the pasta is evenly coated; add more reserved pasta water if the sauce seems thick. Taste and adjust seasoning with additional salt and pepper if needed, then stir in the grated Parmesan.

   For this step

   • 1/4 cupBasil pesto (store-bought or homemade)
   • 4 cupsBaby spinach
   • 1/4 cupGrated Parmesan
   
6. 6

   Step 6: Serve

   Divide the pasta among bowls and sprinkle with extra Parmesan if desired, serving immediately while warm. Optionally garnish with a lemon wedge for brightness and enjoy a balanced, weeknight-friendly meal.
   

1. Bring a large pot of water to a rolling boil and add 1 tsp kosher salt. Cook the whole-wheat spaghetti according to package directions until al dente, then reserve about 1 cup (240 ml) of the pasta cooking water and drain the pasta in a colander.
2. While the pasta cooks, heat the olive oil in a large, wide skillet over medium-high heat. Add the zucchini and red bell pepper and cook, tossing occasionally, until lightly charred and beginning to soften, then add the cherry tomatoes and cook another 2 minutes; season with a pinch of salt and pepper.
3. Push the vegetables to the side (or transfer briefly to a plate) and add the diced chicken to the same skillet; cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Season the chicken with a pinch of salt and pepper, and stir it together with the vegetables.
4. Add the drained pasta to the skillet with the chicken and vegetables and toss to combine over medium heat. Add a few tablespoons of the reserved pasta water as needed to loosen the mixture and help everything coat evenly.
5. Remove the pan from the heat and stir in the basil pesto and baby spinach until the spinach wilts and the pasta is evenly coated; add more reserved pasta water if the sauce seems thick. Taste and adjust seasoning with additional salt and pepper if needed, then stir in the grated Parmesan.
6. Divide the pasta among bowls and sprinkle with extra Parmesan if desired, serving immediately while warm. Optionally garnish with a lemon wedge for brightness and enjoy a balanced, weeknight-friendly meal.