One-Pan Chicken and Vegetable Pasta
A quick, one-pan meal featuring tender chicken, roasted vegetables, and creamy tomato sauce. This italian-inspired pasta (vegetarian-friendly) ready in about 55 minutes pairs spaghetti, boneless chicken thighs, medium, diced bell peppers 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
- 1.5 lbs boneless chicken thighs
- 2 medium, diced bell peppers
- 1 medium, diced zucchini
- 4 cloves, minced garlic
- 3 tbsp olive oil
- 1 cup tomato sauce
- 1/2 cup, grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 2: Toss chicken thighs with 1 tbsp olive oil, salt, and pepper. Arrange on the baking sheet.
- Step 3: Add diced bell peppers and zucchini to the baking sheet. Sprinkle with garlic, remaining olive oil, and season with salt and pepper.
- Step 4: Roast for 25-30 minutes, until chicken is fully cooked and vegetables are tender.
- Step 5: In a large skillet, heat 2 tbsp olive oil over medium heat. Add tomato sauce and 1/4 cup water, stirring until the sauce thickens and coats the back of a spoon.
- Step 6: Toss cooked pasta into the skillet, then stir in Parmesan cheese until melted and well combined.
- Step 7: Serve warm, garnished with additional Parmesan.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Chicken and Vegetable Pasta take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Chicken and Vegetable Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in One-Pan Chicken and Vegetable Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Chicken and Vegetable Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pan Chicken and Vegetable Pasta vegetarian-friendly?
Yes — this recipe is tagged vegetarian-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
