Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Chicken Vegetable Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 13 reviews

This Chicken Vegetable Pasta recipe features tender slices of seasoned chicken breast served over al dente spaghetti tossed with sautéed asparagus, cherry tomatoes, and a creamy lemon-Parmesan sauce. Ready in just 35 minutes, it’s a vibrant and flavorful weeknight dinner that balances protein, veggies, and comfort.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Pasta

  • 8 ounces spaghetti or linguine

Chicken

  • 1 ½ pounds boneless, skinless chicken breasts
  • ½ teaspoon Italian seasoning
  • ½ teaspoon granulated garlic
  • ¾ teaspoon kosher salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil, divided

Vegetables & Sauce

  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 bunch asparagus, tough ends trimmed, cut into 2-inch pieces (12 ounces)
  • 2 cups cherry tomatoes (12 ounces)
  • ½ cup chicken stock
  • 1 large lemon, zested and juiced (about 3 tablespoons juice)
  • ¼ cup heavy cream
  • ½ cup freshly grated Parmesan cheese, plus more for serving

Instructions

  1. Cook the Pasta: Bring a large pot of heavily salted water to a boil. Add the spaghetti or linguine and cook according to package directions until al dente. Drain well without rinsing and set aside to keep warm.
  2. Season & Cook the Chicken: While the pasta cooks, slice each chicken breast in half lengthwise to create 4 thinner cutlets. Pat them dry with paper towels. Season both sides with Italian seasoning, granulated garlic, ¼ teaspoon kosher salt, and freshly ground black pepper.
  3. Cook Chicken in Skillet: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken cutlets and cook for 5 to 6 minutes per side until they develop a golden crust and reach an internal temperature of 165°F. Transfer the cooked chicken to a cutting board and let rest for 5 minutes, then slice into strips.
  4. Sauté the Vegetables: In the same skillet, reduce heat to medium and add the butter, remaining 1 tablespoon olive oil, and minced garlic. Stir constantly for about 1 minute until fragrant. Add the asparagus pieces, cherry tomatoes, and ¼ teaspoon kosher salt. Cook for 3 to 4 minutes, stirring occasionally, until the asparagus is tender and bright green and the tomatoes start to soften and slightly burst.
  5. Prepare the Sauce: Lower the heat to medium-low and pour in the chicken stock along with another ¼ teaspoon kosher salt. Simmer gently for 2 to 3 minutes to reduce slightly. Turn off the heat and stir in lemon juice, lemon zest, and heavy cream until combined.
  6. Toss Pasta in Sauce: Add the cooked pasta back into the skillet with the sauce. Toss thoroughly to coat all the noodles evenly. Sprinkle freshly grated Parmesan cheese over the pasta and toss again until the cheese is melted and fully incorporated into the sauce.
  7. Serve: Divide the pasta into bowls and top each serving with the sliced chicken. Garnish with additional freshly grated Parmesan cheese and fresh basil if desired. Serve immediately while warm.

Notes

  • Do not rinse the pasta after draining to preserve the starch that helps the sauce cling to it.
  • Letting the chicken rest after cooking allows the juices to redistribute for moist, tender slices.
  • Use freshly grated Parmesan cheese for best flavor and melting quality.
  • The lemon zest and juice provide a bright acidity that balances the richness of the cream and butter.
  • Feel free to swap asparagus with other vegetables like broccoli or zucchini if preferred.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://iamstarved.com/chicken-vegetable-pasta-recipe/