Chicken And Vegetable Pasta Recipes

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ONE POT CREAMY CHICKEN AND VEGETABLE PASTA



One Pot Creamy Chicken and Vegetable Pasta image

This recipe is a big-time family favorite to make for dinner!

Provided by RecipeGirl.com

Categories     Main Course

Number Of Ingredients 16

16 ounces chicken breast, (cut into 1-inch chunks)
salt and pepper
2 tablespoons olive oil
1/2 cup chopped onion
1 tablespoon minced garlic
2½ cups uncooked penne pasta
2 cups chicken broth
1/4 cup water
1 cup coarsely chopped fresh broccoli
3/4 cup chopped red bell pepper
1/2 cup coarsely chopped carrots
1/2 cup frozen peas
4 ounces cream cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
chopped fresh parsley, (for garnish (optional))

Steps:

  • Season the chicken with salt and pepper; set aside.
  • In a 12-inch pan or skillet, heat the olive oil over medium heat. Add the onions and stir until soft, about 3 minutes. Add the chicken to the pan and cook until brown on both sides. Stir in the garlic and cook one additional minute. Add the uncooked pasta, chicken broth, water, broccoli, red bell pepper, carrots and peas. Stir, then bring to a boil. Reduce the heat to low, cover and simmer for 22 minutes.
  • Uncover and cook until almost all of the liquid is absorbed, about 5 additional minutes. Remove from heat, and stir in the cream cheese, mozzarella cheese and Parmesan cheese. Stir until cheese is melted.
  • Divide the pasta and vegetables between four bowls, and garnish with parsley (if using). Serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 672 kcal, Carbohydrate 65 g, Protein 43 g, Fat 26 g, SaturatedFat 10 g, Cholesterol 120 mg, Sodium 863 mg, Fiber 5 g, Sugar 7 g

VEGGIE CHICKEN PASTA



Veggie Chicken Pasta image

This is a great recipe for pasta lovers that want something a little different! Use whatever type of pasta you like. You can also garnish with tomatoes.

Provided by dnce4mee

Categories     Main Dish Recipes     Pasta     Chicken

Time 45m

Yield 4

Number Of Ingredients 12

2 cups whole wheat rotini pasta
1 tablespoon olive oil, or as needed
1 pound chicken, cut into bite-size pieces
10 asparagus spears, cut into 1/2-inch lengths
1 small zucchini, sliced
1 small yellow squash, sliced
½ small onion, sliced
½ cup sliced mushrooms
¾ cup low-sodium chicken broth
1 tablespoon extra-virgin olive oil
1 pinch red pepper flakes, or to taste
½ cup feta cheese, crumbled

Steps:

  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  • Heat olive oil in a skillet over medium heat. Cook chicken in hot oil until browned completely, 3 to 5 minutes. Add asparagus, zucchini, yellow squash, onion, and mushrooms; continue to cook until the chicken is no longer pink in the middle, about 5 minutes more.
  • Pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.
  • Stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.

Nutrition Facts : Calories 495.6 calories, Carbohydrate 46 g, Cholesterol 98 mg, Fat 18.1 g, Fiber 6.1 g, Protein 40.2 g, SaturatedFat 6.9 g, Sodium 442.2 mg, Sugar 3.9 g

30 MINUTE CHICKEN AND VEGETABLE SKILLET PASTA



30 Minute Chicken and Vegetable Skillet Pasta image

This 30 Minute Chicken and Vegetable Skillet Pasta is super quick and easy to make. It uses simple ingredients for a fresh flavorful meal the whole family will love!

Provided by Kim Beaulieu

Categories     Dinner

Time 30m

Number Of Ingredients 13

8 oz uncooked dried penne pasta
3 tbsp olive oil (divided )
1 lb boneless, skinless chicken (cut into 1 to 2 inch strips)
1 tsp salt
1/2 tsp pepper
1 red pepper (chopped)
1 yellow pepper (chopped)
1 orange pepper (chopped)
2 medium shallots (diced )
2 cloves fresh garlic (minced )
2 tbsp balsamic vinegar
1 tbsp lemon juice
2 tbsp fresh or dried parsley

Steps:

  • Cook penne according to the package directions. Once cooked, measure out 1/2 cup of the pasta water and set aside for later. Drain the pasta and set aside.
  • Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chicken to pan and cook for approximately 5 to 8 minutes, stirring occasionally. You want to cook the chicken until juices run clear and chicken is no longer pink. Sprinkle salt and pepper on the chicken and mix well.
  • Add red, yellow, orange peppers and shallots to pan. Cook for 4 to 7 minutes, allowing peppers and shallots to brown on edges. Add garlic and cook for 1 minute longer.
  • Add balsamic vinegar, lemon juice, 1 tablespoon olive oil and 1/2 cup reserved pasta water and cooked penne pasta to pan. Cook for about 3 to 4 minutes, stirring while ingredients come together.
  • Transfer to a large serving bowl or platter.
  • Sprinkle with fresh or dried parsley.

Nutrition Facts : Calories 364 kcal, Carbohydrate 27 g, Protein 27 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 108 mg, Sodium 691 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CHICKEN & VEGETABLE PASTA



Chicken & Vegetable Pasta image

This pasta recipe is quick-to-make and filled with flavor and goodness. A simple, affordable pasta recipe that your family will enjoy.

Provided by Land O'Lakes

Categories     Chicken     Chicken     Savory     Cooking     Pasta and noodles     Main Course     Meat, poultry, and seafood

Yield 6 servings

Number Of Ingredients 7

6 ounces (2 cups) uncooked dried fusilli pasta (thin corkscrew or pasta twists)
1/4 cup Land O Lakes® Butter
1 pound boneless skinless chicken breasts, cubed
2 teaspoons finely chopped fresh garlic
1 teaspoon dried thyme leaves
1 (16-ounce) bag frozen vegetable mixture (broccoli, carrots, water chestnuts and red pepper)
1/2 cup shredded Parmesan cheese

Steps:

  • Cook fusilli pasta according to package directions. Drain. Set aside; keep warm.
  • Melt butter in 12-inch skillet until sizzling; add chicken, garlic and thyme. Cook over medium-high heat, stirring occasionally, 5-8 minutes or until chicken is no longer pink.
  • Stir in vegetables. Continue cooking, stirring occasionally, 6-9 minutes or until vegetables are crisply tender. Stir in cooked fusilli and cheese.

Nutrition Facts : Calories 340 calories, Fat 12 grams, SaturatedFat grams, Transfat grams, Cholesterol 70 milligrams, Sodium 240 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Sugar grams, Protein 25 grams

CHICKEN AND PASTA CASSEROLE WITH MIXED VEGETABLES



Chicken and Pasta Casserole with Mixed Vegetables image

I dreamt up this recipe on my way home from work one night to use the ingredients I had on hand. It's a great comfort food for chilly winter evenings!

Provided by JENTOP

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h

Yield 6

Number Of Ingredients 14

1 cup dry fusilli pasta
3 tablespoons olive oil
6 chicken tenderloins, cut into chunks
1 tablespoon dried minced onion
salt and pepper to taste
garlic powder to taste
1 tablespoon dried basil
1 tablespoon dried parsley
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups frozen mixed vegetables
1 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
  • Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
  • In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.
  • Bake 30 minutes in the preheated oven until bubbly and lightly browned.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 35.4 g, Cholesterol 47 mg, Fat 19.8 g, Fiber 3.7 g, Protein 19.8 g, SaturatedFat 5.9 g, Sodium 926 mg, Sugar 2.8 g

INSTANT POT® CREAMY CHICKEN AND VEGETABLE PASTA



Instant Pot® Creamy Chicken and Vegetable Pasta image

Why dirty up more than one pot for pasta? Use your Instant Pot® and make this tasty chicken and vegetable spaghetti, all in one pot.

Provided by Bibi

Time 55m

Yield 8

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
1 medium onion, chopped
8 ounces sliced mushrooms
salt and ground black pepper to taste
6 cloves garlic, minced
5 cups chicken broth
1 tablespoon Italian seasoning
1 (16 ounce) package spaghetti
2 pounds chicken tenderloins
1 (12 ounce) package whipped cream cheese
3 cups chopped fresh spinach
1 pinch ground nutmeg
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add onions and mushrooms to the hot oil; season with salt and pepper. Cook and stir until onions are turning clear and mushrooms begin to soften, 3 to 5 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Transfer vegetables to a bowl and reserve.
  • Pour chicken broth into the pot and add Italian seasoning. Break spaghetti noodles in half and add to the pot in 2 layers, with the second layer in a crisscross direction to the first layer.
  • Season chicken tenderloins with salt and pepper. Lay on top of the spaghetti. Spoon cooked vegetables over top. Cancel Saute function.
  • Close and lock the lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, for 6 minutes, then use the quick-release method to release any remaining pressure. Unlock and remove the lid.
  • Add cream cheese, spinach, and nutmeg; stir to distribute ingredients.
  • Replace the lid and allow the residual heat of the pot to melt the cheese and lightly steam the spinach, about 10 minutes. Give the spaghetti and sauce a final stir, then serve with Parmesan cheese.

Nutrition Facts : Calories 535.5 calories, Carbohydrate 48.4 g, Cholesterol 109.5 mg, Fat 21.6 g, Fiber 2.9 g, Protein 35.7 g, SaturatedFat 8.9 g, Sodium 997.3 mg, Sugar 5.4 g

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