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Mediterranean Pesto Pasta

This Mediterranean Pesto Pasta is packed with fresh vegetables, tender chicken, and grated Parmesan! Flavorful, simple to prepare, and budget friendly!
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Mediterranean
Servings: 6
Calories: 328kcal
Author: The Cookin' Chicks


  • 2 tbsp olive oil, divided
  • 2 zucchini's, sliced
  • 1 squash, sliced
  • 1 lb chicken breast, diced
  • 1/4 cup Pesto
  • 8 oz spaghetti noodles
  • 1 cup cherry tomatoes, sliced
  • Seasoning of choice
  • Parmesan cheese, grated


  • Heat 1 tbsp olive oil over medium heat in a skillet.
  • Add in the zucchini and squash once oil is heated. Cook for about 5 minutes, seasoning with salt/pepper or seasoning of choice *I use Chupacabra (see link in post above)
  • Once zucchini/squash is slightly browned, remove from skillet and set aside.
  • In same skillet, add remaining 1 tbsp. olive oil. Add uncooked chicken and season with salt/pepper or desired seasoning. Cook about 6-8 minutes, or until chicken is no longer pink.
  • As chicken is cooking, boil noodles and cook according to package directions. Drain once cooked.
  • Add cooked/drained pasta to the cooked chicken.
  • Toss in the cherry tomatoes and zucchini/squash mixture.
  • Add in the Pesto and toss to coat thoroughly. *You can add more Pesto if you prefer.
  • Sprinkle Parmesan on top and serve immediately! Enjoy!


Calories: 328kcal | Carbohydrates: 33g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 195mg | Potassium: 674mg | Fiber: 3g | Sugar: 4g | Vitamin A: 548IU | Vitamin C: 24mg | Calcium: 46mg | Iron: 1mg
Tried this recipe?Mention @TheCookinChicks or tag #TheCookinChicks!