This Quick Chicken and Veggie Pasta is a simple, weeknight-friendly meal that’s packed with protein, vibrant vegetables, and tender pasta. Juicy chicken pieces, sautéed garlic, and lightly seasoned veggies come together in one flavorful dish that’s ready in under 20 minutes. Perfect for busy nights, this recipe is both nourishing and satisfying, making it a go-to comfort food option.

The garlic adds a fragrant depth, while the vegetables provide color, texture, and nutrients. You can use any pasta you have on hand, and it pairs beautifully with a drizzle of olive oil or a sprinkle of Parmesan cheese for extra flavor.

Why You’ll Love This Recipe

Fast and easy: Ready in under 20 minutes.
Family-friendly: Mild, simple flavors everyone will enjoy.
Versatile: Use any type of pasta or vegetables you have on hand.
Healthy and balanced: Protein-rich chicken with nutrient-packed vegetables.
Minimal ingredients: Pantry-friendly and budget-conscious.
Perfect for meal prep: Reheats well for lunches or quick dinners.

Ingredient Breakdown

Chicken Breast (200g) – Lean protein, cooks quickly and keeps the dish light.
Pasta (150g) – Provides a hearty base and absorbs flavors from garlic and olive oil.
Mixed Vegetables (1 cup) – Adds color, texture, and nutrients; can be fresh or frozen.
Olive Oil (2 tbsp) – For sautéing garlic and chicken, adding a subtle richness.
Garlic (2 cloves) – Brings aromatic flavor and depth to the dish.
Salt (1 tsp) and Black Pepper (1/2 tsp) – Simple seasoning to enhance flavors.

Pro Tips

Don’t overcrowd the pan: Cook chicken in batches if needed for even browning.
Use fresh garlic: Minced garlic gives the best flavor; avoid pre-minced for a fresher taste.
Quick defrost frozen veggies: Microwave briefly or add directly to the pan to save time.
Al dente pasta: Slightly firm pasta absorbs flavors better and maintains texture.
Optional extras: Sprinkle Parmesan cheese or red pepper flakes for added flavor.

Ingredient Swaps and Variations

Protein swaps: Use turkey, shrimp, or tofu for a different protein option.
Vegetables: Broccoli, bell peppers, spinach, or zucchini work beautifully.
Pasta alternatives: Penne, fusilli, or whole wheat pasta for variation.
Flavor boost: Add a splash of soy sauce or lemon juice for a tangy twist.
Creamy version: Stir in 1/4 cup cream or Greek yogurt at the end for a creamy sauce.

Serving Suggestions

Serve as a complete meal on its own with a sprinkle of Parmesan or fresh herbs.
Pair with a side salad or garlic bread for a heartier dinner.
Top with a fried or poached egg for extra protein and richness.

Make Ahead + Storage Tips

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a skillet over medium heat, adding a splash of water or broth to prevent drying out.
Meal prep: Keep pasta separate from chicken and vegetables when storing; combine when reheating for best texture.

Cultural or Historical Notes

Pasta dishes like this are inspired by Italian weeknight cooking traditions—simple, quick, and flavorful meals that rely on pantry staples and fresh ingredients. The addition of garlic and olive oil is classic in Mediterranean-style cooking, adding depth and aroma to otherwise minimal dishes.

Frequently Asked Questions (FAQ)

1. Can I use frozen chicken?
Yes, but make sure it’s fully thawed before cooking to ensure even browning.

2. Can I make this vegetarian?
Absolutely! Substitute chicken with tofu, tempeh, or extra vegetables.

3. Can I use pre-cooked pasta?
Yes, just toss it in at the end to warm with the chicken and veggies.

4. How do I prevent vegetables from getting mushy?
Cook them just until tender but still crisp. Add frozen veggies directly to the pan without overcooking.

5. Can I add sauce to this dish?
Yes, a light drizzle of soy sauce, olive oil, or a simple garlic butter sauce works well.

Emily

Chicken Pasta with Vegetables

A simple and balanced weeknight meal featuring tender chicken breast, pasta, and colorful vegetables, cooked in garlic and olive oil. Quick, hearty, and satisfying.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 2 plates

Cuisine: "Italian-Inspired

Calories: 520

Ingredients Equipment Method Notes

Ingredients

200 grams chicken breast, boneless and skinless
150 grams pasta, any type
1 cup mixed vegetables, frozen or fresh
2 tbsp olive oil
2 cloves garlic, minced
1 tsp salt
0.5 tsp black pepper

Equipment

Saucepan for cooking pasta
Colander to drain pasta
frying pan for cooking chicken and vegetables
wooden spoon
knife and cutting board for prepping chicken and vegetables

Method

Cook pasta according to package instructions, then drain.
Heat olive oil in a pan over medium heat.
Add minced garlic and cook for 1 minute.
Add chicken pieces and cook until browned, about 5–7 minutes.
Stir in vegetables, salt, and pepper; cook for another 5 minutes.

Notes

You can use whole wheat pasta for added fiber or swap in gluten-free pasta if preferred. Fresh or frozen vegetables both work well. Add a pinch of chili flakes for a little heat.

Quick Chicken and Veggie Pasta Recipe