One Skillet Italian Meal
Transform weeknight dinners with this flavor-packed One Skillet Italian Meal, a hearty and wholesome dish that combines tender, golden-browned chicken, vibrant vegetables, and perfectly cooked penne pasta—all brought together in a rich tomato and herb-infused sauce. This easy one-pot recipe is a time-saver with just 15 minutes of prep and 30 minutes of cooking, making cleanup a breeze. Featuring fresh zucchini, red bell pepper, garlic, and classic Italian seasonings, it’s a medley of comforting flavors topped with a sprinkling of Parmesan cheese and fresh basil for a gourmet finish. Perfect for busy nights, this crowd-pleasing Italian skillet is ideal for family dinners or as a quick meal prep option, delivering big taste with minimal effort.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, sliced
- 1 medium zucchini, sliced into half moons
- 2 teaspoons dried Italian seasoning
- 0.5 teaspoons crushed red pepper flakes
- 2 cups penne pasta, uncooked
- 3 cups chicken broth
- 1 14-ounce can crushed tomatoes (canned)
- 0.5 cup Parmesan cheese, grated
- 0.25 cup fresh basil leaves, chopped
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Trim and cut the chicken breasts into bite-sized pieces. Season with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes until golden brown and cooked through. Transfer to a plate and set aside.
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet. Stir in the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic, sliced red bell pepper, and zucchini to the skillet. Cook for another 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the dried Italian seasoning and crushed red pepper flakes. Cook for 30 seconds to release the aromas of the spices.
Add the uncooked penne pasta, chicken broth, and crushed tomatoes to the skillet. Stir everything together, ensuring the pasta is submerged in the liquid. Bring the mixture to a boil.
Reduce the heat to low, cover the skillet, and let simmer for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Return the cooked chicken to the skillet, stirring it into the pasta and vegetable mixture. Allow it to heat through for 2-3 minutes.
Turn off the heat and sprinkle the grated Parmesan cheese and chopped fresh basil over the dish. Gently stir to combine.
Serve hot, garnished with additional Parmesan cheese and basil, if desired.
Nutrition Facts
Calories |
2790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 3870 mg | 168% | |
| Total Carbohydrate | 369.1 g | 134% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 29.1 g | ||
| Protein | 196.9 g | 394% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 795 mg | 61% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3674 mg | 78% | |
*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.
