Name: garlic chicken and veggie pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g chicken breast, diced; 300g penne pasta; 2 cups broccoli florets; 1 red bell pepper, sliced; 1 cup cherry tomatoes, halved; 4 cloves garlic, minced; 2 tbsp olive oil; 1 tsp salt; ½ tsp black pepper; ½ tsp dried oregano; ¼ cup grated Parmesan cheese; 2 tbsp fresh parsley, chopped; ½ cup low‑fat milk

Prep Time

15 min

Cook Time

25 min

Servings

Why You'll Love This Recipe

✓ Quick Weeknight Dinner: Ready in under 40 minutes, this one‑pot dish lets you serve a restaurant‑quality plate without the hassle.

✓ Balanced Nutrition: Lean chicken, fiber‑rich vegetables, and whole‑grain pasta deliver protein, vitamins, and complex carbs in each bite.

✓ Flavorful Garlic Sauce: Fresh garlic, olive oil, and a splash of white wine create a silky coating that clings to every strand.

Craving a hearty pasta that feels both comforting and light? This Garlic Chicken and Veggie Pasta blends succulent chicken breast, crisp seasonal vegetables, and al dente whole‑wheat spaghetti in a fragrant garlic‑white‑wine sauce. It’s the perfect answer to busy evenings when you still want a dish that tastes like it took hours to perfect. The recipe balances savory depth with bright freshness, making it a family favorite that even picky eaters will adore.

300 g whole‑wheat spaghetti Gluten‑free pasta works equally well.

2 cups broccoli florets Can substitute with green beans.

1 red bell pepper, sliced Adds sweetness and color.

4 cloves garlic, minced Fresh garlic gives the best aroma.

½ cup dry white wine Optional; replace with chicken broth.

¼ cup grated Parmesan Adds richness; use Pecorino for sharper taste.

2 tbsp extra‑virgin olive oil For sautéing and flavor.

Salt and freshly ground black pepper Season to taste at each stage.

Instructions

Cook the Pasta

Bring a large pot of salted water to boil. Add the whole‑wheat spaghetti and cook al dente according to package directions (about 9‑10 minutes). Drain, reserving ½ cup of cooking water, and set aside.

Pro Tip: Toss the hot pasta with a drizzle of olive oil to keep strands separate.

Sauté Garlic & Chicken

In a large skillet, heat 1 tbsp olive oil over medium‑high heat. Add minced garlic, stirring for 30 seconds until fragrant. Add chicken cubes, season with salt and pepper, and cook 5‑6 minutes, turning until golden and cooked through. Remove chicken and set aside.

Pro Tip: Do not overcrowd the pan; cook in batches for a better sear.

Cook Vegetables

Add remaining 1 tbsp olive oil to the same skillet. Toss in broccoli florets and red bell pepper strips. Sauté 4‑5 minutes, stirring occasionally, until vegetables are bright‑colored yet still crisp. Season lightly with salt.

Pro Tip: A splash of the reserved pasta water helps steam the veg without over‑cooking.

Deglaze & Combine

Pour the white wine (or broth) into the pan, scraping browned bits from the bottom. Let it reduce by half, about 2 minutes. Return chicken to the skillet, add cooked spaghetti, and toss everything together, adding reserved pasta water as needed to create a silky coating.

Pro Tip: Finish with a generous handful of Parmesan for extra depth.

Season & Serve

Taste and adjust seasoning with salt and pepper. Sprinkle the remaining Parmesan, drizzle a little extra‑virgin olive oil, and garnish with fresh parsley if desired. Serve immediately while hot and fragrant.

Expert Tips

Tip #1: Dry the Chicken

Pat chicken cubes with paper towels before seasoning. A dry surface browns faster, giving a richer flavor and better texture.

Tip #2: Use Pasta Water

The starchy water emulsifies the sauce, turning it creamy without cream. Add a tablespoon at a time until you reach the desired consistency.

Tip #3: Finish with Fresh Herbs

A sprinkle of chopped parsley or basil adds brightness and balances the garlic’s richness, making the dish feel lighter.

Storage & Variations

Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stove with a splash of water. For a lighter version, swap half the pasta for spiralized zucchini. Add a pinch of red‑pepper flakes for heat, or incorporate mushrooms for earthier depth.

Nutrition

Per serving

Calories

420 kcal

Protein

32 g

Carbs

45 g

Fat

14 g

Frequently Asked Questions

Yes. Add ½ tsp dried oregano or Italian seasoning with the garlic. Reduce the amount by half compared to fresh because dried herbs are more concentrated.

Substitute an equal amount of low‑sodium chicken broth or a splash of water with a squeeze of lemon juice. The liquid still deglazes the pan and adds moisture.

Omit the Parmesan and finish with a drizzle of toasted almond oil or a sprinkle of nutritional yeast for a cheesy note without dairy.