Garlic Herb One-Pan Chicken Pasta
A flavorful one-pan meal with tender chicken, sautéed vegetables, and al dente pasta in a creamy garlic sauce. This Italian-inspired quick recipe, ready in about 50 minutes, pairs pasta, boneless chicken thighs, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti pasta
- 1.5 lbs boneless chicken thighs
- 1 medium, diced red bell pepper
- 1 medium, diced zucchini
- 4 minced garlic cloves
- 3 tbsp olive oil
- 2 tbsp soy sauce
- 1/2 cup, grated parmesan cheese
- 1/4 cup, chopped fresh parsley
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Add 12 oz spaghetti to the sheet and toss with 2 tbsp olive oil to coat.
- Step 2: Season chicken thighs with salt and pepper. Arrange on the pasta, skin-side up. Top with diced bell pepper, zucchini, and garlic.
- Step 3: Drizzle remaining 1 tbsp olive oil over the chicken. Bake for 25-30 minutes until chicken is fully cooked and edges are crispy.
- Step 4: Toss pasta with soy sauce and 1/4 cup parmesan. Stir until sauce coats the pasta. Garnish with parsley before serving.
