Satisfying Chicken Veggies Pasta
Get ready to indulge in the ultimate comfort food with this Satisfying Chicken Veggies Pasta recipe! Perfectly seasoned, golden brown chicken breasts are paired with vibrant vegetables like broccoli, zucchini, and red bell pepper, then tossed with tender penne pasta in a buttery garlic-Parmesan sauce. A splash of lemon juice adds a zesty kick, while fresh parsley brings a burst of freshness to every bite. Ready in just 40 minutes, this wholesome, all-in-one meal is a family-friendly favorite that’s as easy to make as it is delicious. Whether you’re looking for a quick dinner idea or a hearty dish to impress, this chicken and vegetable pasta is the perfect combination of flavor, nutrition, and satisfaction!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 12 ounces Penne pasta
- 2 cups Broccoli florets
- 1 piece Red bell pepper, diced
- 1 piece Zucchini, sliced
- 1 cup Cherry tomatoes, halved
- 3 cloves Garlic cloves, minced
- 3 tablespoons Unsalted butter
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Season the chicken breasts with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and garlic powder. Set aside.
Cook the penne pasta in a large pot of salted boiling water according to package instructions. Reserve 1 cup of pasta water, then drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through. Remove from the skillet, let rest for 5 minutes, then slice into bite-sized pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the broccoli florets, red bell pepper, and zucchini for 4-5 minutes until tender but crisp. Add the cherry tomatoes and cook for another 2 minutes.
Push the vegetables to one side of the skillet and add the minced garlic. Cook for 30 seconds until fragrant, then mix it with the vegetables.
Add the butter to the skillet and let it melt. Stir in the cooked pasta, sliced chicken, and reserved pasta water (a few tablespoons at a time) until the sauce coats everything evenly.
Stir in the Parmesan cheese, parsley, lemon juice, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Adjust seasoning if necessary.
Serve immediately, garnished with extra Parmesan and parsley if desired. Enjoy!
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 743 mg | 32% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 6.0 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 179 mg | 14% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 697 mg | 15% | |
*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.
