Chicken Penne Pasta with Asparagus and Peppers
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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!
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.
Cook Pasta
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.
Sauté Chicken
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.
Sauté Veggies
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.
Combine Everything
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.
Side Dish Ideas
Although Chicken Penne Pasta is a one-dish-wonder, it couldn’t hurt to serve it along with one of these delicious sides.
Recipe FAQs
I like to use whole wheat penne pasta because it’s full of fiber and nutrients and holds up well in this dish, but you can certainly use rotini or bow-tie pasta instead.
Absolutely, using pre-cooked chicken can save time. Just make sure to warm it through while sautéing the asparagus and peppers. Check out more leftover rotisserie chicken recipes.
Whole wheat pasta, lean chicken breasts, several kinds of vegetables, and a heart-healthy, low-calorie sauce make this a nutritious and filling meal.
This recipe will not freeze well. The pasta will get mushy, the vegetables will get soggy, and the chicken will get dried out when thawing and warming up.
Yes, just use your favorite gluten-free pasta in place of the whole wheat pasta. I really like Banza Brand.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Chicken Penne with Asparagus and Peppers
This 30-minute Chicken Penne Pasta (with asparagus and peppers) is a simple, super healthy, and incredibly delicious pasta dinner that stretches a long way.
Ingredients
- 12 ounces whole wheat penne pasta* (or gluten-free chickpea penne pasta)
- Salt and pepper
- 6 tablespoons olive oil, divided
- 1 1/4 pounds chicken breasts, diced
- 1 pound asparagus, trimmed and chopped (sub: green beans)
- 1 onion, diced (about 1 1/2 cups)
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 1 teaspoon dried Italian seasoning
- Pinch red pepper flakes
- 2 garlic cloves, minced (or 1 teaspoon pre-minced garlic)
- 2 tablespoons balsamic vinegar (sub: fresh lemon juice)
- 1/4 cup fresh chopped parsley (sub: fresh basil)
- 2 ounces (about 1/2 cup) crumbled feta cheese (sub: grated Parmesan cheese or crumbled goat cheese)
*Note that this is a NOT a full pound of pasta. It’s 3/4th of a 16 ounce box.
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Instructions
- Cook Pasta: Bring a large pot of water to a boil and salt it with 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.
- Sauté Chicken: Heat 1 tablespoon oil over medium-high heat until it’s shimmery. Add chicken and season with salt and pepper on all sides. Sauté until there’s no more pink, about 3-4 minutes. Remove to a plate and set aside.
- Sauté Veggies: Add another tablespoon oil and the asparagus, onions, 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.
- Combine Everything: Add the hot pasta, chicken, 1/4 cup pasta water, vinegar, 4 tablespoons olive oil, parsley, and feta. Stir to combine. Taste and season with more salt and pepper, as needed. Add a little more pasta water, if it’s too dry.
Notes/Tips
- Chop all the veggies into bite-sized pieces, so they all cook evenly and fit on a fork.
- If you forget to reserve the pasta water, use chicken or veggie broth 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).
- Store leftovers in the fridge for up to 4-5 days. Warm in the microwave and add a bit of chicken broth, if it’s too dry.
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Where We Get Our Chicken: We get our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves. Read my honest review.
Photos and video by Whitney Reist of Sweet Cayenne.
Loved this!
Great! Thank you so much for taking the time to leave a review, Amy!
I made a double batch of this to share with a neighbor. I used all of your substitutions. Lemon juice, basil and parmesan and it was delicious!
Love to hear when people make food to share with others. What a wonderful gift. Glad you liked this Alicia. Thank you for taking the time to leave a review!
Easy and delicious!
Those are two of our favorite adjectives for our recipes! Thanks for taking the time to leave a review Cheri.
I love making this with garden or farmer’s market fresh veggies! Comes together quickly (once the veggie chopping is done).
Is this recipe freezer friendly?
Unfortunately no. We used to make it for our freezer club but deliver it as a fresh meal.
Well I know what we are having for dinner. And I just bought a truck load of asparagus (not really, but that is what my husband said). Going to try preserving some asparagus this year. But also on the hunt for lots of recipes to try while it is fresh and ready to eat.
Thanks for the recipe can't wait to try.
Hi Bonnie! I definitely remember you; in fact, I knew who you were in high school when I was a K-Life volunteer even. Glad you enjoyed the recipe. I didn't realize you were in Korea now. Are you teaching?
Hey Rachel,
I'm not sure if you know me or not…I'm good friends with Polly Conner and went to the Crossing a few years back. My husband, Tom, and I made this recipe tonight and enjoyed it. I'm always pumped to find a recipe where I can get most of the ingredients in Korea (where we live). I'm glad I stumbled upon your blog. Thanks!