Looking for a quick, wholesome dinner? This 30 Minute Chicken Vegetable Skillet Pasta is a colorful, satisfying meal packed with tender chicken, fresh vegetables, and perfectly cooked penne. It’s ideal for busy weeknights when you want something delicious without spending hours in the kitchen.
Why You’ll Love This Recipe
This recipe combines bold flavors with simplicity. Juicy chicken, vibrant bell peppers, and a light balsamic-lemon sauce come together in one skillet for minimal cleanup. It’s family-friendly, nutritious, and easy to customize with your favorite vegetables or herbs.
Ingredients
- 8 ounces uncooked dried penne pasta
- 3 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken (cut into 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 penne pasta according to package directions. Reserve ½ cup of pasta water, then drain and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken and cook for 5–8 minutes until fully cooked and no longer pink. Season with salt and pepper.
- Add red, yellow, and orange peppers along with shallots. Cook for 4–7 minutes until slightly softened and lightly browned.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add balsamic vinegar, lemon juice, remaining olive oil, reserved pasta water, and cooked pasta. Toss everything together and cook for 3–4 minutes until well combined.
- Transfer to a serving dish and sprinkle with parsley before serving.
Tips & Tricks
- Slice chicken evenly for consistent cooking.
- Don’t skip the reserved pasta water—it helps create a light, silky sauce.
- Use fresh parsley for brighter flavor, but dried works in a pinch.
- Add a pinch of chili flakes for a subtle kick.
- Swap penne with fusilli or farfalle if desired.
Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American / Mediterranean-inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly
Notes
- You can substitute chicken with turkey strips or tofu for variation.
- Add zucchini, mushrooms, or spinach for extra vegetables.
- Serve with a side salad or warm bread for a complete meal.
Nutrition (Approximate per serving)
- Calories: 420
- Protein: 32g
- Carbohydrates: 38g
- Fat: 16g
FAQ
Can I make this dish ahead of time?
Yes, you can prepare it a day in advance and store it in the fridge. Reheat gently before serving.
What other vegetables can I use?
Zucchini, broccoli, or cherry tomatoes work well in this skillet pasta.
Can I use pre-cooked chicken?
Yes, just add it toward the end to avoid overcooking.
Is this recipe gluten-free?
Use gluten-free pasta to make it suitable for gluten-free diets.
How do I make it more flavorful?
Add Italian seasoning or a sprinkle of grated cheese for extra depth.
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months (best without pasta for texture).
- Reheating: Warm in a skillet with a splash of water or broth to refresh the sauce.
Similar Recipes
30 Minute Chicken Vegetable Skillet Pasta
Ingredients
- 8 ounces uncooked dried penne pasta
- 3 tablespoons olive oil divided
- 1 pound boneless skinless chicken (cut into 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 penne pasta according to package directions. Reserve ½ cup of pasta water, then drain and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken and cook for 5–8 minutes until fully cooked and no longer pink. Season with salt and pepper.
- Add red, yellow, and orange peppers along with shallots. Cook for 4–7 minutes until slightly softened and lightly browned.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add balsamic vinegar, lemon juice, remaining olive oil, reserved pasta water, and cooked pasta. Toss everything together and cook for 3–4 minutes until well combined.
- Transfer to a serving dish and sprinkle with parsley before serving.
Notes
- You can substitute chicken with turkey strips or tofu for variation.
- Add zucchini, mushrooms, or spinach for extra vegetables.
- Serve with a side salad or warm bread for a complete meal.
Conclusion
This 30 Minute Chicken Vegetable Skillet Pasta is the perfect blend of convenience and flavor. With simple ingredients and a quick cooking time, it’s a reliable go-to recipe that delivers every time. Once you try it, it’s sure to become a regular part of your meal rotation.