Bow Tie Pasta with Chicken and Vegetables
Elevate your weeknight dinner routine with this vibrant and hearty Bow Tie Pasta with Chicken and Vegetables recipe. Tender bow tie pasta is tossed with juicy, golden-brown chicken, a medley of sautéed vegetables—including crisp zucchini, sweet red bell peppers, and juicy cherry tomatoes—and fragrant garlic, all brought together in a rich, buttery Parmesan sauce. Fresh spinach adds a boost of color and nutrition, while a sprinkle of fresh basil and optional red chili flakes provide an aromatic and slightly spicy finish. Ready in just 40 minutes, it’s a wholesome, flavorful meal perfect for busy evenings, family gatherings, or a quick date-night dinner. This dish is a delightful combination of savory, creamy, and fresh flavors that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 12 oz bow tie pasta
- 1 lb chicken breast
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 3 garlic cloves
- 1 red bell pepper
- 1 zucchini
- 1 cup cherry tomatoes
- 2 cups baby spinach
- 2 tbsp unsalted butter
- 0.5 cup Parmesan cheese
- 2 tbsp fresh basil leaves
- 0.25 tsp red chili flakes (optional)
Instructions
Cook the bow tie pasta in a large pot of salted boiling water according to the package instructions, until al dente. Drain and set aside.
While the pasta is cooking, cut the chicken breast into bite-sized cubes. Season with half the salt and pepper.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add the chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Mince the garlic cloves, slice the red bell pepper into thin strips, and chop the zucchini into half-moons.
Add the minced garlic, red bell pepper, and zucchini to the skillet. Sauté for 5 minutes until the vegetables are tender but still slightly crisp.
Halve the cherry tomatoes and add them to the skillet along with the baby spinach. Cook for an additional 2 minutes, stirring occasionally, until the spinach wilts and the tomatoes soften.
Return the cooked chicken to the skillet, then add the drained pasta. Stir to combine.
Add the butter, remaining salt and pepper, and optional red chili flakes. Toss the mixture until the butter has melted and everything is evenly coated.
Remove the skillet from heat and sprinkle grated Parmesan cheese over the top. Stir gently to incorporate.
Chop the fresh basil leaves and sprinkle them over the finished dish for a fresh, aromatic touch. Serve warm and enjoy!
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 668 mg | 29% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.4 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 167 mg | 13% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 580 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
