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Looking for a healthy and satisfying meal? Try our chicken and vegetable pasta recipe, packed with protein, fiber, and flavor. Perfect for a quick weeknight dinner or meal prep.
With this chicken and veggies recipe, you’ve got a complete meal. You can add some bread or a Butter Lettuce Salad on the side to make it stretch a little further.
Table of Contents
Why This Chicken and Vegetable Pasta Recipe Works
My Lemon Garlic Chicken and Vegetable Pasta has tons of flavor, no butter and lots of protein and veggies. There’s pasta in there too, but you could leave that out if you’re avoiding carbs.
The veggies are totally customizable; I had carrots, squash, zucchini, and spinach in my fridge, so that’s what I used. I think it would be great with broccoli or green beans or fresh cherry tomatoes. I like a lot of lemon flavor so I added more lemon juice and some zest in there with the garlic; you could add more or less depending on your taste.
Ingredients
- Chicken Breast – Use chicken breasts or tenders, cut into big chunks to create single bite sized pieces. Thighs will work, but I prefer white meat in this recipe.
- Seasoning – Salt, pepper, dried oregano and fresh parsley. Feel free to play around with the seasonings you prefer. Just a simple salt and pepper would be fine, or an Italian seasoning blend.
- Veggies – I used what I had in my pantry and fridge; carrots, zucchini, yellow squash and spinach. If you have other leftover veggies feel free to use those.
- Lemon – Nothing beats the tang of fresh lemon juice and zest with chicken and veggies. Roll the lemon on the counter to get more juice, and be sure to zest before you slice it.
- Garlic – Fresh is best but use jarred if that’s what you’ve got.
- Pasta – Rotini is my small pasta of choice but penne, cavatappi or another similar noodle will work.
- Parmesan cheese – I like to top my pasta with some freshly grated Parm. Totally optional but adds a nutty finish.
How to Make Chicken and Vegetable Pasta
See recipe card below for ingredient quantities and full instructions.
Step 1: Cook the chicken pieces over medium heat, adding salt, pepper and oregano to season. Once cooked through, transfer to a plate and cover with foil to keep warm.
Step 2: Cook vegetables in stages, starting with root veggies since they take longer to cook. Gradually add in softer vegetables, seasoning with salt and pepper when you add the last one.
Step 3: Add garlic, lemon zest, dried oregano, and saute briefly, combining with the veggies.
Step 4: Add cooked chicken and pasta to the pan and squeeze fresh lemon juice over the dish. Garnish with fresh parsley, divide into serving dishes and serve.
Make Ahead and Storage
Meal Prep: I was able to get about 5 lunches out of this, which enough for a whole week! It’s great cold (think pasta salad) or warmed up.
Leftovers: Depending on your family you should be able to get at least 4-6 servings. If you have leftovers, store them in an airtight container in the fridge for up to 4-5 days.
Reheating: Chicken can dry out in the microwave, so if you choose to reheat a portion of this meal, be sure to use the 50% power setting.
More Easy Pasta Recipes
- One Pan Lemon, Ricotta and Kale Pasta
- 15 Minute Broccoli and Tortellini Alfredo
- Garlic Shrimp and Tomato Pasta
- Summer Spaghetti Salad
Lemon Garlic Chicken and Vegetable Pasta
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breasts cut into bite-sized pieces
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 2 carrots peeled and sliced into coins
- 1 zucchini cut into bite-sized pieces
- 1 yellow squash cut into bite-sized pieces
- 4 cups baby spinach
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 1 teaspoon lemon zest
- half of a lemon
- 3 cups cooked pasta about 8-10 ounces dry
- 1 tablespoon fresh chopped parsley for garnish
- Fresh grated Parmesan cheese if desired, for garnish
- Lemon slices for serving
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken and season with 1 teaspoon each salt, pepper and oregano. Cook, stirring often, until cooked through and no longer pink. Transfer to a plate, cover loosely with foil and set aside.
- Add more olive oil to the skillet if necessary, then add carrots to the skillet. Saute, stirring often, until mostly fork-tender but still firm; 2-3 minutes.
- Add zucchini and squash to the pan and saute for 1-2 minutes or until mostly tender.
- Stir in spinach and season everything with salt and pepper. Saute for one minutes or until spinach has just begun to soften.
- Push the veggies to one side and add minced garlic, lemon zest and 1 teaspoon of oregano. Sauté for about 30-60 seconds, then stir into the vegetables. Remove from heat.
- Stir in hot cooked pasta and chicken and squeeze fresh lemon juice (from the half lemon) over the mixture.
- Divide into serving dishes and serve immediately, garnished with fresh minced parsley if desired.
