4.7 from 81 votes
Cheesy Chicken Veggie Pasta
This cheesy chicken vegetable pasta features penne cooked with broccoli and cauliflower florets, combined with sautéed diced chicken, shredded carrots, green onions, and garlic. Fresh spinach and a blend of mozzarella and Parmesan cheeses are stirred in last to create a creamy, melty coating for the pasta and vegetables. The dish balances tender pasta, crunchy vegetables, savory chicken, and melted cheese for a hearty, well-rounded meal.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
6
servings
Calories:
423 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 423
% 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.