Description
This Spring Garden Chicken Pasta Skillet is a one-pan wonder full of bright, seasonal vegetables and tender chicken tossed with pasta in a light garlic-herb sauce. It’s quick, colorful, and packed with fresh spring flavor—perfect for busy weeknights or a laid-back spring dinner.
Ingredients
Units
Scale
- 12 oz pasta (rotini, penne, or farfalle)
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon dried Italian herbs
- Juice of 1 lemon
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley or basil
- Optional: red pepper flakes, lemon zest
Instructions
- Cook pasta according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chicken, season with salt and pepper, and sauté until golden and fully cooked. Remove and set aside.
- In the same skillet, add broccoli, zucchini, bell pepper, and cherry tomatoes. Cook for 5–6 minutes until tender.
- Add garlic and Italian herbs, cook for another minute.
- Return chicken to the skillet, add cooked pasta, lemon juice, and Parmesan. Toss well to combine.
- Sprinkle with fresh herbs and red pepper flakes if desired. Serve warm.
Notes
- Feel free to swap in any spring veggies you have on hand—like asparagus, snap peas, or spinach. To make it creamy, stir in a splash of cream or a dollop of ricotta at the end.
Nutrition
- Calories: 495
- Sugar: 5g
- Sodium: 410mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 34g
