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Creamy Pesto Fusilli with Chicken and Roasted Vegetables Recipe

Creamy Pesto Fusilli with Chicken and Roasted Vegetables recipe


This is a yummy pasta dish with creamy pesto sauce, chicken, and roasted veggies. You cook pasta and mix it with chicken, tomatoes, and green veggies. It's a warm, filling meal for dinner.


1 bunch of asparagus, trimmed and cut into 1-inch pieces
1/2 cup of sun-dried tomato pesto
1 lb of chicken thighs, boneless and skinless
2 cups of cherry tomatoes, halved
12 oz of fusilli pasta
1 large yellow squash, diced
1/4 tsp of black pepper
2 tbsp of extra virgin olive oil
1/2 tsp of garlic powder
1/4 tsp of salt
1/4 cup of heavy cream


Preheat your oven to 450°F (230°C).
Place the asparagus, cherry tomatoes, and diced yellow squash on a baking sheet.
Cut the chicken thighs into bite-sized pieces and add them to the vegetables on the baking sheet.
Drizzle the olive oil over the chicken and vegetables, then sprinkle with garlic powder, salt, and black pepper. Toss everything to coat evenly.
Roast in the preheated oven for about 20 minutes, or until the vegetables are tender and the chicken is fully cooked.
While the chicken and vegetables are roasting, bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package instructions until al dente, usually about 10-12 minutes.
Drain the pasta and return it to the pot. Stir in the sun-dried tomato pesto and heavy cream until the pasta is evenly coated.
Once the chicken and vegetables are done, add them to the pot with the creamy pesto pasta and mix well.
Serve the creamy pesto fusilli with chicken and roasted vegetables hot. Enjoy your delicious meal!

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