30 Minute Chicken Vegetable Skillet Pasta
Quick and flavorful chicken pasta made in one skillet.Loaded with colorful bell peppers and tender chicken.Ready in just 30 minutes for an easy family dinner.
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.