Quick Healthy Pasta With Chicken

This healthy pasta with chicken checks all the boxes: fast, hearty, and feel-good. It’s the kind of dish you can throw together after work without making a mess or spending an hour chopping. The flavors are bright and savory, with tender chicken, veggies, and a light, garlicky sauce that coats every bite.

You’ll get satisfying protein, plenty of fiber, and a balanced plate without trying too hard. It’s comfort food with a healthy twist, and it tastes just as good the next day.

What Makes This Recipe So Good

Ready in 30 minutes: Simple steps and minimal prep make this perfect for busy nights.
Light but satisfying: Olive oil, lemon, and a touch of parmesan keep it flavorful without feeling heavy.
Balanced nutrition: Lean chicken, whole-grain pasta, and colorful vegetables give you protein, fiber, and micronutrients.
Flexible: Swap veggies, change the pasta shape, or use leftovers you already have in the fridge.
Family-friendly: Mild flavors with room to add heat or extra herbs to taste.

Close-up detail: Searing bite-size chicken pieces in a large skillet, golden-brown edges with light

Shopping List

Whole-grain or high-protein pasta (8 ounces; penne, rotini, or fusilli work well)
Boneless, skinless chicken breasts or thighs (12–16 ounces), cut into bite-size pieces
Olive oil (2–3 tablespoons)
Garlic (3–4 cloves, minced)
Cherry tomatoes (1 pint, halved) or 1 large tomato, diced
Baby spinach (3–4 cups, loosely packed)
Red onion (1 small, thinly sliced) or 2 shallots
Bell pepper (1, any color, thinly sliced)
Lemon (1; zest and juice)
Low-sodium chicken broth (1/2 cup)
Grated parmesan cheese (1/4–1/3 cup)
Fresh basil or parsley (small handful, chopped)
Red pepper flakes (optional, for a little heat)
Salt and black pepper

How To Make This Healthy Pasta With Chicken

Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente.
Reserve 1/2 cup pasta water, then drain.
Season the chicken: Pat the chicken dry. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a drizzle of olive oil. If you like, add a pinch of dried oregano or Italian seasoning.
Cook the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high.
Add the chicken in a single layer. Sear 3–4 minutes per side, until cooked through and lightly browned. Transfer to a plate.
Sauté the aromatics: Reduce heat to medium.
Add another tablespoon of olive oil. Stir in onion and bell pepper; cook 3–4 minutes until softened. Add garlic and cook 30 seconds, just until fragrant.
Build the sauce: Add cherry tomatoes and a pinch of salt.
Cook 2–3 minutes until they start to burst. Pour in the chicken broth and a splash of reserved pasta water. Simmer 2 minutes to meld.
Add greens and chicken: Stir in spinach and let it wilt.
Return the cooked chicken and any juices to the pan. Toss to coat.
Combine with pasta: Add the drained pasta to the skillet. Sprinkle in lemon zest, squeeze in half the lemon juice, and toss.
If it looks dry, add more pasta water, a tablespoon at a time, until glossy.
Finish: Turn off the heat. Stir in parmesan, fresh herbs, and a pinch of red pepper flakes if using. Taste and adjust with more lemon, salt, or pepper.
Serve: Plate warm.
Top with a little extra parmesan and herbs. Add a drizzle of olive oil for shine if you like.

Cooking process: Overhead shot of the sauce-building stage—burst cherry tomatoes releasing juices

Keeping It Fresh

Storage: Refrigerate in an airtight container for up to 3 days. Add a teaspoon of water or broth before reheating to loosen the sauce.
Reheating: Warm gently on the stove over low heat or microwave in 45-second bursts, stirring between intervals to prevent drying.
Make-ahead tips: Chop vegetables and cut chicken in advance.
Store separately in the fridge so cooking day is quick and tidy.
Freezing: You can freeze for up to 2 months, though the pasta texture may soften. If freezing, slightly undercook the pasta and skip the spinach until reheating.

Final plated dish: Beautifully plated whole-grain penne with chicken in a light, garlicky lemon sauc

Health Benefits

Lean protein: Chicken breast provides high-quality protein to support muscle health and keep you full longer.
Whole grains: Whole-grain or high-protein pasta adds fiber, which supports digestion and helps stabilize energy.
Healthy fats: Olive oil supplies heart-friendly monounsaturated fats without weighing down the dish.
Vitamins and antioxidants: Spinach, tomatoes, peppers, and herbs bring vitamin C, vitamin A, folate, and phytonutrients that support immune and eye health.
Lower sodium, bright flavor: Lemon, garlic, and herbs punch up taste so you can keep salt in check.

Pitfalls to Watch Out For

Overcooking pasta: It will keep cooking when tossed with the hot sauce. Pull it at al dente to avoid mushy noodles.
Dry chicken: Sear over medium-high and don’t crowd the pan.
Remove once cooked through to keep it juicy.
Skipping pasta water: The starchy water helps the sauce cling and creates a silky finish. Keep some on hand.
Too much cheese early: Add parmesan off the heat to prevent clumping and graininess.
Under-seasoning: Taste at the end. A final pinch of salt and squeeze of lemon can wake up the whole dish.

Variations You Can Try

Creamy Greek yogurt twist: Stir in 2–3 tablespoons of plain Greek yogurt off heat for a creamy, tangy finish with extra protein.
Mediterranean style: Add olives, artichoke hearts, and a sprinkle of feta.
Swap basil for oregano.
Roasted veggie upgrade: Roast cherry tomatoes, zucchini, and peppers at 425°F until caramelized, then toss with the pasta.
Spicy kick: Use more red pepper flakes or a spoonful of Calabrian chili paste. A dash of smoked paprika adds warmth.
Swap the protein: Try turkey breast, shrimp, or chickpeas for a pescatarian or vegetarian spin.
Gluten-free: Use gluten-free pasta made from brown rice, quinoa, or lentils. Keep an eye on cook time for best texture.
Pesto finish: Fold in a spoonful of pesto at the end in place of some parmesan and herbs.

FAQ’s For Healthy Pasta With Chicken

Shred about 2 cups and add it when you combine the pasta with the sauce. Warm through gently so it doesn’t dry out.

Skip the parmesan or use a dairy-free alternative. Add nutritional yeast for a savory note and finish with extra herbs and lemon.

Stir in a splash of water or broth before reheating and warm over low heat. Finish with a drizzle of olive oil and a squeeze of lemon.

The pasta lowest in carbs is shirataki noodles (konjac noodles), which contain zero to 3g of net carbs per serving as they’re made from konjac yam fiber rather than wheat. Other low-carb options include edamame pasta, black bean pasta, and hearts of palm pasta, which contain 5-17g of net carbs compared to traditional pasta’s 40g per serving.

In Conclusion

Quick Healthy Pasta with Chicken is the kind of recipe you’ll keep on repeat: fast, flexible, and genuinely tasty. With a light, bright sauce, lean protein, and fresh vegetables, it delivers comfort without compromise.

Keep the ingredients on hand, switch up the veggies with what you’ve got, and you’ll always have a reliable dinner in your back pocket.

It’s simple cooking that still feels special.