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Pesto Pasta with Chicken, Asparagus & Arugula

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2-3 servings 1x


Delicious, easy pasta dish with these ingredients plus sun-dried tomatoes and parmesan. You’ll love this Pesto Pasta With Chicken, Asparagus & Arugula recipe.


  • 1 lb. pasta of your choice (I used campanelle)
  • 1 jar of sundried tomatoes, drained (reserve 2 Tbsp. oil)
  • 1 bunch asparagus, ends trimmed and cut into 2″ pieces
  • 23 boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
  • 1/2 cup basil pesto, homemade or storebought
  • 23 cups baby arugula
  • freshly-grated or shaved Parmesan


  1. Bring a large pot three-fourths full of generously-salted water to a boil. Then add the pasta, and cook until al dente, according to package directions.
  2. Meanwhile, in a large skillet, heat 2 Tbsp. of the oil from the jar of sundried tomatoes (or you can use plain olive oil) over medium heat. When the oil is shimmering, add the asparagus and sprinkle with freshly-ground black pepper. Cook for 2 minutes. Then add in the (now drained) sundried tomatoes, and continue cooking for another 4-5 minutes, or until asparagus are done. Then remove from heat.
  3. When pasta is done, drain the excess water from the pot. Then add in the asparagus/tomatoes, pesto, chicken, arugula, and pesto, and toss until well-combined. Sprinkle with shaved or grated Parmesan.
  4. Either serve warm, or refrigerate and serve cold.


This would be even better with some toasted pine nuts thrown in.  Yum!