Chicken Fusilli Toss
Elevate your weeknight dinners with this vibrant and flavorful Chicken Fusilli Toss—a pasta dish that's as easy to make as it is delicious! Tender fusilli pasta is tossed with juicy, golden-seared chicken, sautéed garlic, and a medley of fresh vegetables including red bell peppers, zucchini, and cherry tomatoes. Infused with Italian seasoning and a hint of parsley, this recipe delivers a perfect balance of hearty protein and garden-fresh goodness in every bite. Ready in just 35 minutes and customizable with a sprinkle of Parmesan cheese, this quick and colorful skillet meal is ideal for busy weeknights or casual entertaining. Perfect for lovers of simple, wholesome, and satisfying pasta recipes, the Chicken Fusilli Toss is sure to become a family favorite!
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Recipe Information
Ingredients
- 12 ounces fusilli pasta
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 1 piece red bell pepper, thinly sliced
- 1 piece zucchini, diced
- 1.5 cups cherry tomatoes, halved
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 0.25 cup grated Parmesan cheese (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, pat the chicken breasts dry with paper towels and season both sides with a pinch of salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside to rest. Once slightly cooled, slice the chicken into thin strips.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 30 seconds, or until fragrant.
Add the red bell pepper and zucchini to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the cherry tomatoes, Italian seasoning, salt, and black pepper. Cook for another 3-4 minutes, or until the tomatoes begin to release their juices.
Add the cooked pasta back into the skillet along with the reserved pasta water. Toss everything together until well combined and evenly coated.
Add the sliced chicken and toss again. Cook for an additional 1-2 minutes to heat the chicken through.
Garnish with freshly chopped parsley and, if desired, sprinkle with grated Parmesan cheese before serving.
Nutrition Facts
Calories |
2411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 343 mg | 114% | |
| Sodium | 2392 mg | 104% | |
| Total Carbohydrate | 276.8 g | 101% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 23.0 g | ||
| Protein | 178.4 g | 357% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 881 mg | 68% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2976 mg | 63% | |
*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.
