If you’re looking for a quick, satisfying meal packed with colorful vegetables and tender chicken, this 30 Minute Chicken Vegetable Skillet Pasta is the perfect solution. Ready in just half an hour, this easy chicken pasta recipe combines wholesome ingredients, vibrant flavors, and simple preparation for a delicious weeknight dinner the whole family will enjoy.
Why You’ll Love This Recipe
- Ready in just 30 minutes
- Made with simple pantry staples
- Packed with colorful bell peppers and lean protein
- Perfect for busy weeknights
- Family-friendly and easy to customize
- Great for meal prep and leftovers
- Light yet satisfying flavor profile
Ingredients
- 8 ounces uncooked penne pasta
- 3 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breast, cut into 1–2 inch strips
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 1 medium orange bell pepper, chopped
- 2 medium shallots, diced
- 2 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 2 tablespoons fresh or dried parsley
Instructions
- Cook the penne pasta according to package instructions until al dente.
- Before draining, reserve ½ cup of the pasta cooking water. Drain the pasta and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add the chicken strips and cook for 5–8 minutes, stirring occasionally, until fully cooked and no longer pink.
- Season the chicken with salt and pepper and stir well.
- Add the red, yellow, and orange bell peppers along with the diced shallots.
- Cook for 4–7 minutes until the vegetables begin to soften and lightly brown around the edges.
- Stir in the minced garlic and cook for 1 additional minute.
- Add the balsamic vinegar, lemon juice, remaining tablespoon of olive oil, reserved pasta water, and cooked pasta.
- Toss everything together and cook for 3–4 minutes until the flavors combine and the sauce lightly coats the pasta.
- Transfer the 30 Minute Chicken Vegetable Skillet Pasta to a serving bowl or platter.
- Garnish with parsley and serve warm.
Tips & Tricks
- Cook the pasta just until al dente to prevent it from becoming mushy.
- Slice vegetables into similar-sized pieces for even cooking.
- Add a pinch of red pepper flakes for a little heat.
- Use chicken thighs if you prefer darker meat.
- Fresh parsley provides the brightest flavor, but dried parsley works well too.
- For extra vegetables, add zucchini, mushrooms, or spinach.
- A sprinkle of Parmesan cheese makes a delicious finishing touch.
Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: High Protein, Family-Friendly
Notes
- Substitute penne with rotini, rigatoni, or farfalle.
- Use gluten-free pasta if needed.
- Add extra lemon juice for a brighter flavor.
- Serve with a fresh green salad or garlic bread.
- Leftovers make an excellent lunch the next day.
Nutrition (Approximate Per Serving)
- Calories: 480
- Protein: 35g
- Carbohydrates: 42g
- Fat: 18g
- Fiber: 4g
- Sugar: 6g
- Sodium: 720mg
FAQ
Can I make Chicken Vegetable Skillet Pasta ahead of time?
Yes. Prepare the recipe and store it in the refrigerator for up to 4 days.
What vegetables work best in this skillet pasta recipe?
Bell peppers, zucchini, mushrooms, spinach, broccoli, and asparagus all work well.
Can I use leftover cooked chicken?
Absolutely. Add cooked chicken during the final mixing step and heat through.
How do I prevent the pasta from drying out?
Add a splash of reserved pasta water or chicken broth when reheating.
Can I make this recipe dairy-free?
Yes. The recipe is naturally dairy-free as written.
What pasta shape works best?
Penne is ideal because it holds the light sauce well, but rotini and rigatoni are excellent alternatives.
Storage
Refrigerator:
Store leftovers in an airtight container for up to 4 days.
Freezer:
Freeze in freezer-safe containers for up to 2 months.
Reheating:
Warm in a skillet over medium-low heat with a splash of water or broth until heated through. You can also microwave individual portions for 1–2 minutes.
Similar Recipes
30 Minute Chicken Vegetable Skillet Pasta
Ingredients
- 8 ounces uncooked penne pasta
- 3 tablespoons olive oil divided
- 1 pound boneless skinless chicken breast, cut into 1–2 inch strips
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 medium red bell pepper chopped
- 1 medium yellow bell pepper chopped
- 1 medium orange bell pepper chopped
- 2 medium shallots diced
- 2 cloves garlic minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 2 tablespoons fresh or dried parsley
Instructions
- Cook the penne pasta according to package instructions until al dente.
- Before draining, reserve ½ cup of the pasta cooking water. Drain the pasta and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add the chicken strips and cook for 5–8 minutes, stirring occasionally, until fully cooked and no longer pink.
- Season the chicken with salt and pepper and stir well.
- Add the red, yellow, and orange bell peppers along with the diced shallots.
- Cook for 4–7 minutes until the vegetables begin to soften and lightly brown around the edges.
- Stir in the minced garlic and cook for 1 additional minute.
- Add the balsamic vinegar, lemon juice, remaining tablespoon of olive oil, reserved pasta water, and cooked pasta.
- Toss everything together and cook for 3–4 minutes until the flavors combine and the sauce lightly coats the pasta.
- Transfer the 30 Minute Chicken Vegetable Skillet Pasta to a serving bowl or platter.
- Garnish with parsley and serve warm.
Notes
- Substitute penne with rotini, rigatoni, or farfalle.
- Use gluten-free pasta if needed.
- Add extra lemon juice for a brighter flavor.
- Serve with a fresh green salad or garlic bread.
- Leftovers make an excellent lunch the next day.
Conclusion
This 30 Minute Chicken Vegetable Skillet Pasta is proof that a wholesome, flavorful dinner doesn’t have to take hours to prepare. Tender chicken, colorful vegetables, and perfectly cooked pasta come together in one easy skillet meal that’s ideal for busy weeknights. Keep this recipe on your regular dinner rotation whenever you need a quick, satisfying meal everyone will love.