Easy Cheesy Chicken Pasta Veggie Skillet
Whip up a wholesome one-pan delight with this Easy Cheesy Chicken Pasta Veggie Skillet, a comforting and flavorful meal perfect for busy weeknights. Tender bites of seasoned chicken, al dente penne pasta, and vibrant veggies like broccoli and red bell pepper come together in a rich, cheesy sauce made with shredded cheddar and Parmesan. Everything cooks in one skillet—from sautéing the garlic and chicken to simmering the pasta—making cleanup a breeze. Infused with the warmth of paprika and finished with an optional garnish of fresh parsley, this 45-minute dinner is a dream for pasta lovers seeking a balanced, hearty dish. Perfect for the whole family, it’s a winning combination of ease and irresistible flavor.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 cups penne pasta
- 1.5 cups broccoli florets
- 1 medium red bell pepper
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 cups chicken broth
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 cup parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Begin by preparing the ingredients. Dice the chicken breasts into bite-sized cubes, mince the garlic, and dice the red bell pepper. Set them aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced chicken, sprinkle with salt, black pepper, and paprika, and cook for 6-8 minutes or until fully cooked and lightly browned. Remove the chicken from the pan and set it aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Stir in the minced garlic and diced bell pepper and cook for 2-3 minutes until softened.
Add the broccoli florets and stir-fry for another 2 minutes. Pour in the chicken broth and milk, and bring to a gentle simmer.
Add the uncooked penne pasta into the skillet and stir to coat. Cover the skillet with a lid and let the pasta cook on medium heat for 10-12 minutes, stirring occasionally, until tender and most of the liquid has been absorbed.
Return the cooked chicken to the skillet and mix it with the pasta and vegetables.
Reduce the heat to low and stir in the shredded cheddar cheese and parmesan cheese, mixing until melted and creamy.
Taste and adjust the seasoning with additional salt or pepper if needed.
Garnish with freshly chopped parsley if desired, and serve hot. Enjoy your Easy Cheesy Chicken Pasta Veggie Skillet!
Nutrition Facts
Calories |
3066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.1 g | 194% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 5964 mg | 259% | |
| Total Carbohydrate | 188.2 g | 68% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 19.0 g | ||
| Protein | 242.9 g | 486% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 2981 mg | 229% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2401 mg | 51% | |
*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.
