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Chicken Vegetable Pasta

Chicken Vegetable Pasta

Don’t make fun of how boring the name Chicken Vegetable Pasta is, y’all know I struggle with naming recipes! This is another Instagram request come to life. I’m glad y’all asked, because it’s definitely something I want to make again. This can be considered a child of my Bacon Chicken Pasta with Tomatoes and Spinach recipe; they are very similar.

pot of Chicken Vegetable Pasta

Chicken Vegetable Pasta Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Chicken Vegetable Pasta recipe:

  • Boneless skinless chicken, bacon: I always opt for breasts, but you can use thighs if you like. I also always opt for beef bacon, but you can use whatever kind you prefer.
  • Pasta: I think this pasta works best with short noodles, so I used penne for this Chicken Vegetable Pasta. You do you!
  • Broccoli florets, baby spinach, baby kale, bell peppers, red onion, garlic: My veggies of choice. The sky is the limit here! Tomatoes, mushrooms, zucchini, snap peas – go nuts!
  • Heavy whipping cream, whole milk: To build our sauce. Lactose free or plant based versions will work fine.
  • Parmesan cheese, low-moisture mozzarella cheese: Aged parmesan, to be specific. The mozzerella doesn’t HAVE to be low-moisture, but it’s best.
  • Seasoned salt, cayenne pepper, garlic herb seasoning, dark red chili powder, cracked black pepper, carolina reaper powder, paprika, kosher salt: My kid asked me to make ‘spicy’ pasta, and I made this, so there’s quite a bit of kick in it, as written. Omit the hot pepper powders for a mild version. Oh, and I used Kinder’s Garlic + Herb Seasoning and Lawry’s Seasoned Salt to be specific.
stirring the Chicken Vegetable Pasta

How to Make Chicken Vegetable Pasta

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Chicken Vegetable Pasta recipe:

  • We Have the Meats! Preheat a large skillet over medium-high heat. Cook bacon until crispy, and remove from pan, leaving behind the grease. When it’s cooled enough to handle, crumble or chop it into small pieces. Season the chicken liberally with the seasoned salt, cayenne, garlic herb seasoning, chili powder, carolina reaper powder, and paprika, making sure each piece is well coated. Add  the chicken to the same pan you cooked the bacon in, in a single layer, adding oil or butter to supplement the bacon fat if needed. Allow to cook undisturbed for 5 minutes, until the edges become opaque, then flip and continue cooking, stirring intermittently. After the chicken is cooked through, about 7-10 minutes more, remove it from the pan and set it aside.
  • Start on the Sauce and Noodles. At this point, start on your pasta according to the package directions. Al dente is good. If the package doesn’t say to salt your cooking water, this recipe is telling you to salt your cooking water! Add the onion and bell pepper, stirring to get them coated in whatever fat remains in the pan, then spread them out into an even layer to char, stirring occasionally. After about 7-10 minutes the edges will have darkened and the onion slices will have softened. At this point go ahead and add the spinach and kale, then cover the pan with a lid to encourage the greens to wilt. Once the kale and spinach has wilted add the minced garlic, heavy cream and milk, along with a hefty pinch of salt and all of the cracked black pepper. Stir everything together.
  • Keep Building the Chicken Vegetable Pasta. Add the broccoli, then the mozzarella and parmesan. Stir to help the cheese melt more evenly, then cover with a lid and reduce the heat to medium-low. Simmer everything for 10 minutes, until the broccoli is tender, and the sauce thickened and slightly reduced. The noodles should finish while the sauce is simmering. Drain it well, reserving up to a cup of the pasta water in case you decide you want more sauce in the end (keep in mind that the pasta will absorb some of the sauce as it rests).
  • Finish and Enjoy! Stir the cooked chicken and most of the chopped bacon into the sauce. Taste it and add more salt or seasonings as needed. When you’re satisfied, stir the pasta into the sauce, as well as as much of the reserved pasta water as you’d like, if any. Stir together until well combined and finish with cracked black pepper and more bacon crumbles. Dassit.

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Chicken Vegetable Pasta


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  • Author: María
  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Description


Ingredients

Units Scale
  • 1 1/2 lbs boneless skinless chicken, cut into 1/2” chunks
  • 1 lb dry pasta noodles, dealer’s choice
  • 1/2 lb bacon, diced
  • 2 bell peppers, thinly sliced
  • 1 medium red onion, thinly sliced
  • 2 C heavy whipping cream
  • 1 C whole milk
  • 2 C broccoli florets
  • 2 C (8 oz) baby spinach
  • 2 C (8 oz) baby kale
  • 1 C parmesan cheese, grated
  • 1 C low-moisture mozzarella cheese, shredded
  • 1 tbsp minced garlic
  • 2 tsp seasoned salt, to taste
  • 2 tsp cayenne pepper
  • 1 1/2 tsp garlic herb seasoning (I used Kinder’s)
  • 1 1/2 tsp dark red chili powder
  • 1/2 tsp cracked black pepper
  • 1/2 tsp carolina reaper powder
  • 1/2 tsp paprika
  • 1/4 tsp kosher salt, to taste


Instructions

  1. Preheat a large skillet over medium-high heat. Cook bacon until crispy, and remove from pan, leaving behind the grease. When it’s cooled enough to handle, crumble or chop it into small pieces.
  2. Season the chicken liberally with the seasoned salt, cayenne, garlic herb seasoning, chili powder, carolina reaper powder, and paprika, making sure each piece is well coated. Add  the chicken to the same pan you cooked the bacon in, in a single layer, adding oil or butter to supplement the bacon fat if needed. Allow to cook undisturbed for 5 minutes, until the edges become opaque, then flip and continue cooking, stirring intermittently. After the chicken is cooked through, about 7-10 minutes more, remove it from the pan and set it aside.
  3. At this point, start on your pasta according to the package directions. Al dente is good. If the package doesn’t say to salt your cooking water, this recipe is telling you to salt your cooking water!
  4. Add the onion and bell pepper, stirring to get them coated in whatever fat remains in the pan, then spread them out into an even layer to char, stirring occasionally. After about 7-10 minutes the edges will have darkened and the onion slices will have softened. At this point go ahead and add the spinach and kale, then cover the pan with a lid to encourage the greens to wilt.
  5. Once the kale and spinach has wilted add the minced garlic, heavy cream and milk, along with a hefty pinch of salt and all of the cracked black pepper. Stir everything together.
  6. Add the broccoli, then the mozzarella and parmesan. Stir to help the cheese melt more evenly, then cover with a lid and reduce the heat to medium-low. Simmer everything for 10 minutes, until the broccoli is tender, and the sauce thickened and slightly reduced.
  7. The noodles should finish while the sauce is simmering. Drain it well, reserving up to a cup of the pasta water in case you decide you want more sauce in the end (keep in mind that the pasta will absorb some of the sauce as it rests).
  8. Stir the cooked chicken and most of the chopped bacon into the sauce. Taste it and add more salt or seasonings as needed. When you’re satisfied, stir the pasta into the sauce, as well as as much of the reserved pasta water as you’d like, if any.
  9. Stir together until well combined and finish with cracked black pepper and more bacon crumbles. Dassit.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
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