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Pesto Chicken & Asparagus Recipe

Pesto Chicken & Asparagus Recipe

With only five ingredients I can put a beautiful meal on the table for family or guests in very little time. I use store-bought pesto, which makes preparation quick and easy. This is a one-skillet dish, and it's also the only way I can get my 3-year-old son to eat asparagus. —Brooke Icenhour, Easley, South Carolina
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 cup heavy whipping cream
  • 1/2 cup prepared pesto
  • 1/8 teaspoon pepper
  • Hot cooked couscous


  • 1. In a large skillet, saute chicken in oil until no longer pink. Remove and set aside. In the same skillet, saute asparagus until crisp-tender. Stir in the cream, pesto and pepper until blended. Return chicken to the pan; heat through. Serve with couscous. Yield: 4 servings.

Nutritional Facts

1 cup (calculated without couscous): 525 calories, 42g fat (19g saturated fat), 154mg cholesterol, 321mg sodium, 6g carbohydrate (1g sugars, 2g fiber), 31g protein

Reviews for Pesto Chicken & Asparagus

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Reviewed May. 9, 2015

"I'm glad you all like my dish as much as I do. Simple, easy, and delicious. You can also alter it for your taste."

Reviewed Feb. 19, 2014

"This was OK. Kids didn't like it at all."

Reviewed Feb. 10, 2013

"Quick, easy and delicious! Will definitely make this again."

Reviewed Apr. 2, 2012

"So easy! Not one bite for leftovers - everyone ate it all. Maybe a little too much cream, I'd cut back on that next time. Served with mixed grains, this is going to be a regular in my home."

Reviewed Mar. 29, 2012

"This is delicious! And so quick and easy! Make sure you add a little salt though. Perfect for a weeknight."

Reviewed Mar. 27, 2012

"This dish was AWESOME!!! I told my husband who loved it too that this would become our "Impress our Guests" dish the next time we have company."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.