Pasta with Chicken and Vegetables
Loaded with vibrant veggies, tender chicken, and perfectly cooked penne pasta, this Pasta with Chicken and Vegetables recipe is the ultimate one-pot wonder that's as nourishing as it is delicious. Featuring sautéed garlic, fresh zucchini, broccoli, and sweet cherry tomatoes seasoned with a delightful blend of oregano, basil, and red pepper flakes, this dish delivers a symphony of flavors in every bite. Topped with a generous sprinkle of Parmesan cheese and fresh parsley, it transforms into an irresistible weeknight dinner that's ready in just under an hour. Whether you're looking for a wholesome, family-friendly meal or a crowd-pleaser for entertaining, this recipe strikes the perfect balance of simplicity and elevated taste. Plus, it's a great way to sneak more vegetables into your diet!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 12 ounces penne pasta
- 0.5 cup Parmesan cheese, grated
- 0.25 cup fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil for the pasta. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, cut the chicken breasts into bite-sized pieces. Season with salt and black pepper.
In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the red bell pepper, zucchini, and broccoli florets to the pan. Cook, stirring frequently, until the vegetables are tender-crisp, about 5-7 minutes.
Add the cherry tomatoes, cooked chicken, dried oregano, dried basil, and red pepper flakes to the vegetable mixture. Toss everything together and cook for an additional 2 minutes to heat through.
Add the cooked pasta to the skillet and toss until everything is combined and the pasta is heated through. If the mixture looks dry, you can add a splash of pasta cooking water or more olive oil.
Remove the pan from the heat and sprinkle with grated Parmesan cheese and chopped fresh parsley. Toss once more and adjust seasoning with salt and pepper if needed.
Serve hot, garnished with additional Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 765 mg | 33% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 5.2 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 771 mg | 16% | |
*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.
