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Last-Minute Pesto Chicken Pasta Recipe with Roast Vegetables

Are you all of a sudden tasked with entertaining last-minute dinner guests? By using store-bought ingredients, this recipe for Pesto Chicken Pasta with Roast Vegetables takes some serious time-staving shortcuts—without sacrificing taste or presentation. Using a rotisserie chicken that has already been cooked and seasoned, as well as a jarred pesto sauce, cuts the prep time significantly.

All in all, this dish should take you about half an hour to prepare, tops. What’s more, it’s fancy enough for company, yet casual enough for a quick and easy family dinner any night of the week.

To give it a sophisticated feel for your dinner guests, serve it up with a crusty garlic bread and crack open a nice bottle of wine. They’ll never know it was a quick-fix meal!

  • 1 lb asparagus, trimmed
  • 1 cup cherry tomatoes, sliced in half
  • olive oil for drizzling
  • salt and pepper to taste
  • 1 lb penne pasta
  • 2 cups rotisserie chicken, shredded
  • 1/2 cup jarred pesto
  • 2 oz crumbled feta cheese

Heat oven to 375 degrees and line a cookie sheet with aluminum foil. (The foil will allow for a quick clean-up, giving you more time with your guests.) Lay trimmed asparagus and cherry tomatoes onto the cookie sheet, then drizzle with olive oil. Sprinkle salt and pepper on top. Roast for about 20 minutes, or until asparagus is slightly brown at the edges.

While the veggies are roasting, you’ll have time to prepare the rest of the dish. First, cook the pasta according to the directions on the package, then rinse with cold water.

In a large bowl, combine pasta, roasted vegetables, chicken, pesto and feta cheese until all ingredients are coated with pesto.

Serve with crusty garlic bread and a nice bottle of wine for a perfect quick-fix dinner for company!



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