Chicken Vegetable Spaghetti
Transform your weeknight dinner routine with this vibrant and hearty Chicken Vegetable Spaghetti! Packed with tender, juicy pieces of chicken, colorful sautéed veggies like zucchini, red bell peppers, and carrots, and a zesty tomato-based sauce infused with Italian herbs, this dish brings bold flavors to your table in just under an hour. The al dente spaghetti is perfectly coated in the rich, savory sauce, with an optional kick of red chili flakes for spice lovers. Finished with fresh parsley and a sprinkle of Parmesan cheese, this recipe is as wholesome as it is delicious. Ideal for busy families or pasta enthusiasts, this one-pan wonder is a satisfying and nutritious meal that’s sure to become a household favorite.
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Recipe Information
Ingredients
- 400 grams Spaghetti
- 2 pieces Boneless, skinless chicken breast
- 3 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 1 medium Onion, finely chopped
- 1 medium Red bell pepper, thinly sliced
- 1 small Zucchini, diced
- 1 medium Carrot, julienned
- 200 grams Cherry tomatoes, halved
- 2 tablespoons Tomato paste
- 1 cup Chicken broth
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Red chili flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 50 grams Parmesan cheese (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
While the spaghetti cooks, rinse the chicken breasts under cold water and pat dry with paper towels. Dice the chicken into bite-sized pieces.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces and sprinkle with 1/2 teaspoon salt and a pinch of black pepper. Cook for 5-6 minutes until golden and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Sauté the minced garlic and chopped onion for 2-3 minutes until fragrant and translucent.
Add the red bell pepper, zucchini, and carrot to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender-crisp.
Stir in the tomato paste, halved cherry tomatoes, chicken broth, Italian seasoning, and red chili flakes (if using). Simmer for 5 minutes until the sauce slightly thickens.
Return the cooked chicken to the skillet. Add the cooked spaghetti to the sauce, tossing to coat evenly. If needed, add a splash of the reserved pasta water to adjust the consistency.
Taste and adjust seasoning with additional salt and black pepper, if desired.
Serve hot, garnished with chopped parsley and a sprinkle of Parmesan cheese, if preferred.
Nutrition Facts
Calories |
2035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.2 g | 95% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 4030 mg | 175% | |
| Total Carbohydrate | 174.9 g | 64% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 30.3 g | ||
| Protein | 162.4 g | 325% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 794 mg | 61% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3246 mg | 69% | |
*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.
