Cheesy Chicken Veggie Pasta
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
423 kcal
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Course
Main Course
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Cuisine
Italian
Cheesy Chicken Veggie Pasta
Description
Cheesy Chicken Veggie Pasta starts by boiling penne pasta with broccoli and cauliflower, allowing the vegetables to soften while the pasta cooks. Meanwhile, bite-sized chicken pieces are cooked in olive oil until nearly done, then shredded carrots, green onions, salt, and pepper are added and cooked until tender. Minced garlic is added last to release aroma without burning.
The cooked chicken and vegetable mixture is combined back with the drained pasta and cooked broccoli and cauliflower. Fresh spinach and a mixture of mozzarella and Parmesan cheeses are folded in at the end, melting into a creamy layer that coats the ingredients. The final dish has a balance of soft pasta, softened vegetables, and melted cheese with a mild, savory flavor from the chicken and aromatics.
It's best served immediately to enjoy the melted cheese and tender vegetables. Leftovers keep well refrigerated and can be reheated for convenient meals.
This recipe stores airtight in the fridge up to five days or freezes for up to four months without losing texture or flavor quality.
Ingredients
- 8 ounces penne pasta ziti, rigatoni, rotini, wheels, small shells, etc. may be substituted
- broccoli or all broccoli or all cauliflower, 12-ounce package, florets
- cauliflower or all broccoli or all cauliflower, 12-ounce package, florets
- 3 to 4 tablespoons olive oil
- 1 pound chicken breast diced into bite-sized pieces, boneless, skinless
- 1 ½ cups carrot loosely measured, shredded
- 4 to 5 green onions thinly sliced (about 1/3 to 1/2 cup)
- 3 to 5 garlic finely minced or pressed, cloved
- 1 teaspoon kosher salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- 1 ½ to 2 cups spinach loosely measured, fresh baby leaves
- 1 to 2 cups mozzarella cheese shredded
- ¼ cup Parmesan Cheese
Instructions
- Boil pasta according to package directions in salted water in a very large skillet or pot. In the final 2 to 3 minutes of cooking, add the broccoli and cauliflower florets. Drain but reserve 1/2 cup pasta water in case you need it in step 6.
- Return the pasta and vegetables to the cooking pot; set aside.
- To a large skillet, add the olive oil, chicken, and cook for about 3 minutes.
- Add the carrots, onions, salt, pepper, and cook for about 5 minutes, or until chicken is cooked through and vegetables have softened; stir and flip intermittently to ensure even cooking.
- Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
- Add the chicken and carrot mixture to the large pot with the cooked pasta, broccoli, and cauliflower.
- Add the spinach, cheeses, and stir until cheese has all melted and spinach has wilted. Taste and check for seasoning balance and if necessary, add additional salt and/or pepper. Serve immediately.
Notes
- Keep leftovers in an airtight container in the fridge for up to 5 days.
- Freezing this pasta dish is possible for up to 4 months; thaw thoroughly before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 423kcal | 21% |
| Carbohydrates | 25g | 8% |
| Protein | 38g | 76% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 86mg | 29% |
| Sodium | 781mg | 33% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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