Pesto Chicken Pasta

This one-dish Pesto Chicken Pasta makes dinnertime easy.

Pesto Chicken Pasta


  • 8 ounces uncooked farfalle (bow tie) pasta
  • 2 cups cut-up fresh or frozen Michigan asparagus*
  • 3 cups (12 ounces) cubed, cooked chicken
  • 1 cup halved cherry tomatoes
  • 1/3 cup chopped red onion
  • 1 (2.25 ounce) can sliced ripe olives, well drained
  • 3/4 cup prepared pesto sauce
  • 3 tablespoons freshly shredded or grated Romano cheese

* One (14.5 ounce) can Michigan asparagus cuts and tips, well drained, can be substituted for fresh or frozen asparagus in this recipe. Heat asparagus for 1 to 2 minutes in a microwave before combing with cooked pasta.


  1. Cook pasta according to package directions; rinse and drain.
  2. Steam or microwave asparagus until tender crisp. Drain.
  3. Combine cooked pasta and asparagus in a large bowl. Stir in chicken, tomatoes, onion and olives. Gently toss with pesto sauce.
  4. Serve warm, garnished with cheese.
  5. Refrigerate leftovers; they make a great lunch.

Yield: 6 servings

Recipe and photo used with permission from: Michigan Asparagus Advisory Board