EASY and ready in minutes!! The cheesy pasta is COMFORT food while all the veggies add a HEALTHIER twist! Family-friendly and perfect for busy weeknights!!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Pasta
Cuisine: Italian
Keyword: chicken and vegetable pasta, chicken and veggie pasta, chicken vegetable pasta, chicken veggie pasta
Servings: 6
Calories: 423kcal
Author: Averie Sunshine
Ingredients
8ouncespenne pastaziti, rigatoni, rotini, wheels, small shells, etc. may be substituted
one 12-ounce package broccoli and cauliflower floretsor all broccoli or all cauliflower
3 to 4tablespoonsolive oil
1poundboneless skinless chicken breastdiced into bite-sized pieces
1 ½cupsshredded carrotsloosely measured
4 to 5green onionsthinly sliced (about 1/3 to 1/2 cup)
3 to 5cloved garlicfinely minced or pressed
1teaspoonkosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
1 ½ to 2cupsfresh baby spinach leavesloosely measured
1 to 2cupsshredded mozzarella cheese
¼cupParmesan cheese
Instructions
Boil pasta according to package directions in salted water in a very large skillet or pot. In the final 2 to 3 minutes of cooking, add the broccoli and cauliflower florets. Drain but reserve 1/2 cup pasta water in case you need it in step 6.
Return the pasta and vegetables to the cooking pot; set aside.
To a large skillet, add the olive oil, chicken, and cook for about 3 minutes.
Add the carrots, onions, salt, pepper, and cook for about 5 minutes, or until chicken is cooked through and vegetables have softened; stir and flip intermittently to ensure even cooking.
Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
Add the chicken and carrot mixture to the large pot with the cooked pasta, broccoli, and cauliflower.
Add the spinach, cheeses, and stir until cheese has all melted and spinach has wilted. Taste and check for seasoning balance and if necessary, add additional salt and/or pepper. Serve immediately.
Notes
Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.