One-Pot Roasted Vegetable and Chicken Pasta
Tender chicken and vibrant roasted vegetables simmered in a creamy tomato sauce, all in one pot for effortless weeknight dining. This italian-inspired pasta ready in about 55 minutes pairs spaghetti, chicken thighs, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 625 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 lb chicken thighs
- 3 tbsp olive oil
- 1 large red onion
- 1 red bell pepper
- 1 zucchini
- 1 cup cherry tomatoes
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese
- 1/4 cup fresh basil
Instructions
- Step 1: Preheat oven to 400°F. Toss 1/2 cup diced red onion, 1/2 cup diced red bell pepper, and 1 cup diced zucchini with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper; spread on a baking sheet and roast for 20 minutes until tender.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1.5 lb boneless chicken thighs (cut into 1-inch cubes) and cook for 5-7 minutes until golden brown; remove and set aside.
- Step 3: Add 2 minced garlic cloves to the skillet and cook for 30 seconds until fragrant. Stir in 1 cup cherry tomatoes and cook for 2 minutes until they burst.
- Step 4: Add roasted vegetables, cooked chicken, 1 cup vegetable broth, and 1/2 cup heavy cream to the skillet. Simmer for 5 minutes, stirring occasionally.
- Step 5: Cook 12 oz spaghetti in a large pot of salted boiling water for 8-10 minutes until al dente; drain and add to the skillet.
- Step 6: Stir in 1/4 cup grated Parmesan and 1/4 cup fresh basil until melted and sauce coats pasta, about 2 minutes. Season with salt and pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Roasted Vegetable and Chicken 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-Pot Roasted Vegetable and Chicken 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-Pot Roasted Vegetable and Chicken 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-Pot Roasted Vegetable and Chicken 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.
What goes well with One-Pot Roasted Vegetable and Chicken Pasta?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
