Chicken Penne Pasta with Asparagus and Peppers

Chicken Penne Pasta with Asparagus and Peppers is a simple, super healthy, and incredibly delicious pasta dinner that stretches a long way. Use up whatever veggies you have in the fridge. Done in 30 minutes and great as leftovers for days to come!

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Why This Recipe Works

I’ve made this meal countless times for friends and family (red-meat-eating men included), and it’s a huge win every time. I’m seriously sad when the leftovers run out for my lunches.

Here’s why I love this pasta dish:

• Similar to our Avocado Pasta, it tastes fresh and light, yet still pops with flavor (thank you balsamic vinegar, fresh herbs, salty pasta water, and feta!)
• Filled with all whole foods, nourishing ingredients. That means it’ll keep your hunger at bay for a long time! Great training food for athletes.
• Only takes 30 minutes from start to finish!

Ingredient Notes

Here are the components of this dish that you’ll need to gather:

Notes:

• Pasta – I like to use whole wheat penne pasta because it holds up well in this dish and is higher in fiber and protein, but use whatever kind you like. I’ve tested this with gluten-free chickpea penne pasta (Banza brand), too, and it’s great.
• Fresh parsley or basil – The fresh herbs really make this dish pop with color and fresh flavor, so don’t skip them.
• Feta cheese – Feel free to add even more feta or to use crumbled goat cheese or shredded or grated Parmesan instead.
• This is a pretty forgiving recipe, so feel free to swap out your protein (shrimp would be yummy!) and veggies (i.e. zucchini, squash, Swiss chard, spinach).

Note: Find our full printable recipe with ingredient amounts and directions at the bottom of this post.

How to Make Chicken Penne Pasta

Here’s a quick overview of the recipe, but you’ll find all the details in the printable recipe card at the bottom of the post.

Bring a large pot of water to a boil and add a palmful of salt. Cook pasta according to package directions. IMPORTANT: Reserve 1 cup of pasta water before draining. Drain the pasta and return to the pot. 

Heat 1 tablespoon oil over medium-high heat until it’s shimmery. Add diced chicken and season with salt and pepper. Sauté until there’s no more pink, about 3-4 minutes. Remove to a plate and set aside.

Add another tablespoon oil and the onions, asparagus, and peppers. Season with the Italian season and lightly with salt and pepper. Sauté until crisp-tender, about 4 minutes. Add garlic and sauté another 1 minute.

Add the hot pasta, chicken, 1/4 cup pasta water, balsamic vinegar, 4 tablespoons olive oil, parsley, and feta. Stir to combine. Taste and season with more salt and pepper, as needed. Stir in more pasta water, if it’s too dry.