Italian Chicken with Garden Spaghetti
Bursting with vibrant Mediterranean flavors, this Italian Chicken with Garden Spaghetti combines tender, perfectly seasoned chicken breasts with a rainbow of fresh vegetables and al dente spaghetti for an unforgettable meal. Sautéed zucchini, cherry tomatoes, and yellow bell peppers bring a fresh-from-the-garden touch, while garlic, Italian seasoning, and a hint of crushed red pepper add layers of bold, aromatic flavor. Tossed with Parmesan cheese, fresh basil, and a bright pop of lemon zest, the pasta is a light yet satisfying base for the juicy sliced chicken. This 50-minute, easy-to-follow recipe is perfect for busy weeknights or casual gatherings, delighting your palate with its wholesome and well-balanced medley of tastes and textures. Serve it as a complete, crowd-pleasing meal and savor the essence of Italian-inspired comfort food.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 12 ounces spaghetti
- 1 medium, diced zucchini
- 2 cups, halved cherry tomatoes
- 1 medium, diced yellow bell pepper
- 3 minced garlic cloves
- 0.5 cups, grated Parmesan cheese
- 0.25 cups, chopped fresh basil leaves
- 1 teaspoon lemon zest
- 0.25 teaspoons crushed red pepper flakes
Instructions
Season the chicken breasts with 1 tablespoon of olive oil, Italian seasoning, garlic powder, salt, and black pepper. Rub the seasoning into the chicken evenly and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside to rest.
While the chicken cooks, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the spaghetti and reserve 1 cup of pasta water.
In the same skillet used for the chicken, add the remaining 1 tablespoon of olive oil and sauté the minced garlic for 30 seconds until fragrant.
Add the diced zucchini, cherry tomatoes, yellow bell pepper, and crushed red pepper flakes to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Toss the cooked spaghetti into the skillet with the vegetables. Add the reserved pasta water a little at a time to loosen the mixture, if needed.
Stir in the Parmesan cheese, chopped basil, and lemon zest. Adjust seasoning with additional salt and pepper to taste.
Slice the rested chicken breasts and serve on top of the garden spaghetti. Garnish with additional Parmesan cheese and basil, if desired.
Serve immediately and enjoy your Italian Chicken with Garden Spaghetti!
Nutrition Facts
Calories |
2468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.3 g | 111% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 5090 mg | 221% | |
| Total Carbohydrate | 152.6 g | 55% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 24.7 g | ||
| Protein | 259.6 g | 519% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 705 mg | 54% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3561 mg | 76% | |
*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.
