Chicken Garden Vegetable Penne
Indulge in the vibrant flavors of this Chicken Garden Vegetable Penne, a wholesome and colorful one-pan meal that’s perfect for busy weeknights. Tender penne pasta is tossed with juicy, pan-seared chicken breast and an array of fresh garden vegetables, including cherry tomatoes, zucchini, yellow squash, red bell pepper, and baby spinach. A light sauce made with garlic, chicken broth, and optional white wine enhances the natural flavors, while a sprinkle of Parmesan cheese adds a creamy, savory finish. Seasoned with Italian herbs and a touch of red pepper flakes, this dish delivers both comfort and a nutritious veggie-packed punch. Ready in just 40 minutes, this family-friendly recipe offers a balance of satisfying protein, vibrant produce, and hearty pasta in every bite. Serve it warm, garnished with parsley and extra Parmesan, for a dish that feels as elegant as it is easy to make.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz penne pasta
- 2 pieces boneless, skinless chicken breasts
- 3 tbsp olive oil
- 3 pieces garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 3 cups baby spinach
- 1 medium red bell pepper, diced
- 1 cup chicken broth
- 0.5 cup dry white wine (optional)
- 1 tsp Italian seasoning
- 0.5 tsp red pepper flakes
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, season both sides of the chicken breasts with salt and black pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove the chicken from the pan and set aside to rest. Once cooled slightly, slice into thin strips.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds, until fragrant.
Add the cherry tomatoes, zucchini, yellow squash, red bell pepper, and a pinch of salt. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Stir in the baby spinach and cook for an additional 1-2 minutes, until wilted.
Pour in the chicken broth and white wine (if using). Add the Italian seasoning and red pepper flakes. Simmer for 2-3 minutes to allow the flavors to meld.
Return the cooked, sliced chicken to the skillet along with the cooked penne pasta. Toss to combine, ensuring the pasta and chicken are coated in the sauce. Add reserved pasta water, a few tablespoons at a time, if the dish needs more moisture.
Remove the skillet from heat and stir in grated Parmesan cheese. Adjust seasoning with additional salt and pepper, if needed.
Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.
Nutrition Facts
Calories |
2640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 2786 mg | 121% | |
| Total Carbohydrate | 293.0 g | 107% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 22.7 g | ||
| Protein | 181.7 g | 363% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 735 mg | 57% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3952 mg | 84% | |
*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.
