Chicken and Swiss Chard Fusilli
Elevate your weeknight pasta game with this vibrant and wholesome Chicken and Swiss Chard Fusilli. Tender bite-sized chicken pieces are perfectly seasoned and sautéed to golden perfection, then paired with nutrient-rich Swiss chard for a delightful balance of textures and flavors. Infused with garlic, a hint of red pepper flakes, and brightened by fresh lemon zest and juice, this pasta dish is tossed in a light, savory Parmesan sauce that clings to every spiral of fusilli. Ready in under 40 minutes, this recipe is a one-pan wonder ideal for busy nights, yet elegant enough to impress guests. Serve it with a sprinkle of extra Parmesan and a drizzle of olive oil for a restaurant-worthy finish. Perfect for lovers of healthy pasta recipes, easy dinners, and Mediterranean-inspired flavors!
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Recipe Information
Ingredients
- 12 oz fusilli pasta
- 3 tbsp olive oil
- 1 lb boneless, skinless chicken breasts
- 4 garlic cloves
- 1 bunch Swiss chard (stems and leaves)
- 0.5 tsp red pepper flakes
- 0.5 cup chicken broth
- 0.5 cup Parmesan cheese (grated)
- 1 tsp salt
- 0.5 tsp black pepper
- 1 lemon (juice and zest)
Instructions
Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Cut the chicken breasts into bite-sized pieces, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and add them to the skillet. Cook for 6-8 minutes, stirring occasionally, until the chicken is golden and fully cooked through. Remove the chicken from the skillet and set aside.
Mince the garlic cloves and wash the Swiss chard thoroughly. Separate the stems from the leaves. Chop the stems into small pieces and roughly chop the leaves.
In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Cook for 1 minute, stirring frequently, until aromatic.
Add the chopped Swiss chard stems to the skillet and cook for 2-3 minutes, until slightly softened. Then, add the Swiss chard leaves, red pepper flakes, and the remaining 1/2 teaspoon of salt. Cook for another 2-3 minutes, stirring, until the leaves are wilted.
Pour in the chicken broth and add the cooked chicken back to the skillet. Stir to combine and simmer for 2-3 minutes to allow the flavors to meld.
Add the cooked fusilli pasta to the skillet along with the grated Parmesan, lemon juice, lemon zest, and reserved pasta water. Toss everything together to coat the pasta evenly and create a light sauce.
Taste and adjust seasoning with additional salt and black pepper, if needed.
Serve immediately, garnished with extra Parmesan cheese and a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
2902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 5118 mg | 223% | |
| Total Carbohydrate | 268.2 g | 98% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 10.3 g | ||
| Protein | 233.4 g | 467% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1582 mg | 122% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3020 mg | 64% | |
*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.
