Description
This Italian Chicken Pasta features tender chicken cutlets, al dente penne, and vibrant vegetables in a savory tomato sauce. It’s a quick, delicious meal ideal for busy weeknights!
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 ounces of penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Slice the chicken breasts in half horizontally to create thinner cutlets. Season with salt, pepper, oregano, and basil.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken cutlets for 5-7 minutes on each side until golden brown and cooked through. Remove and cover with foil to keep warm.
- In a large pot, bring salted water to a boil. Cook the penne pasta according to package instructions until al dente (about 10-12 minutes). Reserve 1 cup of pasta water, then drain and set aside.
- In the same skillet, sauté the diced onion and sliced red bell pepper for 3-4 minutes until the onion is translucent.
- Add minced garlic and cook for an additional 1-2 minutes.
- Stir in the sliced zucchini and cook for another 3-4 minutes.
- Add the diced tomatoes and chicken broth, scraping up any browned bits from the skillet. Season with oregano, basil, salt, and pepper. Let simmer for 5-7 minutes.
- Return the cooked chicken to the skillet and simmer for 3-4 minutes.
- Add the cooked penne pasta, tossing gently. If needed, add reserved pasta water to reach desired consistency.
- Sprinkle grated Parmesan cheese over the pasta and toss until well combined.
- Plate the pasta and chicken mixture, garnishing with fresh basil leaves and additional Parmesan cheese if desired. Serve hot and enjoy!
Notes
- For added vegetables, consider including spinach or cherry tomatoes during the last few minutes of cooking.
- For a spicy kick, add red pepper flakes when sautéing the garlic.
- This dish can be made ahead of time and reheated for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes