Quick Healthy Pasta With Chicken - A Simple Weeknight Favorite
Enjoy healthy pasta with chicken—a light, protein-packed dish full of fresh flavor. Perfect for quick weeknight dinners and nutritious meal prep!
Equipment
- 1 large skillet
- 1 medium bowl to marinate the chicken
Ingredients
- 8 ounces Whole-grain or high-protein pasta penne, rotini,or fusilli work well
- 14 ounces Boneless, skinless chicken breasts or thighs cut into bit-siz pieces
- 3 tbsp Olive oil
- 3 cloves minced Garlic
- 1 pint Cherry Tomatoes or 1 large Tomato
- 3 cups Baby spinach loosely packed
- 1 small Red onion, thinly sliced
- 1 Bell pepper, thinly sliced any color
- 1 Lemon, zest and juice
- ½ cup Low-sodium chicken broth
- ¼ cup Grated parmesan cheese
- 1 handful chopped Fresh basil or parsley
- Red pepper flakes optional, for a little heat
- Salt and black pepper
Instructions
- 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.8 ounces Whole-grain or high-protein pasta
- 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.14 ounces Boneless, skinless chicken breasts or thighs, Salt and black pepper, 3 tbsp Olive oil
- 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.1 small Red onion, thinly sliced, 1 Bell pepper, thinly sliced, 3 cloves minced Garlic
- 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.1 pint Cherry Tomatoes, ½ cup Low-sodium chicken broth
- Add greens and chicken: Stir in spinach and let it wilt. Return the cooked chicken and any juices to the pan. Toss to coat.3 cups Baby spinach
- 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.1 Lemon, zest and juice
- 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.¼ cup Grated parmesan cheese, 1 handful chopped Fresh basil or parsley, Red pepper flakes
- Serve: Plate warm. Top with a little extra parmesan and herbs. Add a drizzle of olive oil for shine if you like.
