Cheesy Chicken Veggie Pasta is a delightful, wholesome dish that combines tender chicken, vibrant vegetables, and gooey cheese for a comforting and nutritious meal. This recipe is perfect for busy weeknights, offering a balanced mix of protein, vegetables, and carbs in one easy-to-make dish. The combination of broccoli, cauliflower, carrots, and spinach ensures a variety of flavors and textures, while the melted mozzarella and Parmesan add a rich, cheesy finish.

Ingredients
- 8 ounces penne pasta (or ziti, rigatoni, rotini, wheels, small shells, etc.)
- 12-ounce package broccoli and cauliflower florets (or all broccoli or all cauliflower)
- 3 to 4 tablespoons olive oil
- 1 pound boneless skinless chicken breast, diced into bite-sized pieces
- 1 ½ cups shredded carrots, loosely measured
- 4 to 5 green onions, thinly sliced (about 1/3 to 1/2 cup)
- 3 to 5 cloves garlic, finely minced or pressed
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 1 ½ to 2 cups fresh baby spinach leaves, loosely measured
- 1 to 2 cups shredded mozzarella cheese
- ¼ cup Parmesan cheese
Instructions
- Cook Pasta and Vegetables:
- Boil the 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 the pasta and vegetables, reserving 1/2 cup of the pasta water in case you need it later. Return the pasta and vegetables to the cooking pot and set aside.
- Cook Chicken and Carrots:
- In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken and cook for about 3 minutes.
- Add the shredded carrots, green onions, salt, and pepper. Continue to cook for about 5 minutes, or until the chicken is cooked through and the vegetables have softened. Stir and flip intermittently to ensure even cooking.
- Add Garlic:
- Add the minced garlic to the skillet and cook for about 1 minute, or until fragrant, stirring nearly constantly.
- Combine Ingredients:
- Transfer the chicken and carrot mixture to the pot with the cooked pasta, broccoli, and cauliflower.
- Add Spinach and Cheese:
- Add the fresh baby spinach leaves and both cheeses to the pot. Stir until the cheese has melted and the spinach has wilted. If the mixture is too dry, add a bit of the reserved pasta water to reach the desired consistency.
- Adjust Seasoning and Serve:
- Taste the dish and adjust the seasoning with additional salt and pepper if necessary. Serve immediately while the cheese is still gooey and the pasta is hot.
Tips
- Pasta Water: Always reserve some pasta water before draining. It can help loosen the pasta and create a silky sauce.
- Cheese Melting: Ensure the cheese melts evenly by stirring continuously after adding it to the pasta.
- Vegetable Substitutions: Feel free to swap in your favorite vegetables, such as bell peppers, zucchini, or peas, depending on what you have on hand.
- Meal Prep: This dish can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to maintain the creamy consistency.
Enjoy this hearty and nutritious Cheesy Chicken Veggie Pasta, perfect for a family dinner or meal prep for the week!
Leave a Reply