Italian Chicken with Garden Spaghetti

Bursting with vibrant Mediterranean flavors, this Italian Chicken with Garden Spaghetti combines tender, perfectly seasoned chicken breasts with a rainbow of fresh vegetables and al dente spaghetti for an unforgettable meal. Sautéed zucchini, cherry tomatoes, and yellow bell peppers bring a fresh-from-the-garden touch, while garlic, Italian seasoning, and a hint of crushed red pepper add layers of bold, aromatic flavor. Tossed with Parmesan cheese, fresh basil, and a bright pop of lemon zest, the pasta is a light yet satisfying base for the juicy sliced chicken. This 50-minute, easy-to-follow recipe is perfect for busy weeknights or casual gatherings, delighting your palate with its wholesome and well-balanced medley of tastes and textures. Serve it as a complete, crowd-pleasing meal and savor the essence of Italian-inspired comfort food.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 12 ounces spaghetti
• 1 medium, diced zucchini
• 2 cups, halved cherry tomatoes
• 1 medium, diced yellow bell pepper
• 3 minced garlic cloves
• 0.5 cups, grated Parmesan cheese
• 0.25 cups, chopped fresh basil leaves
• 1 teaspoon lemon zest
• 0.25 teaspoons crushed red pepper flakes

Directions

Step 1

Season the chicken breasts with 1 tablespoon of olive oil, Italian seasoning, garlic powder, salt, and black pepper. Rub the seasoning into the chicken evenly and set aside.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside to rest.

Step 3

While the chicken cooks, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the spaghetti and reserve 1 cup of pasta water.

Step 4

In the same skillet used for the chicken, add the remaining 1 tablespoon of olive oil and sauté the minced garlic for 30 seconds until fragrant.

Step 5

Add the diced zucchini, cherry tomatoes, yellow bell pepper, and crushed red pepper flakes to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender but still crisp.

Step 6

Toss the cooked spaghetti into the skillet with the vegetables. Add the reserved pasta water a little at a time to loosen the mixture, if needed.

Step 7

Stir in the Parmesan cheese, chopped basil, and lemon zest. Adjust seasoning with additional salt and pepper to taste.

Step 8

Slice the rested chicken breasts and serve on top of the garden spaghetti. Garnish with additional Parmesan cheese and basil, if desired.

Step 9

Serve immediately and enjoy your Italian Chicken with Garden Spaghetti!

Nutrition Facts

Serving size	(1835.4g)

Amount per serving	% Daily Value*
Calories	2468.1

Total Fat 86.3g	0%
Saturated Fat 23.5g	0%
Polyunsaturated Fat 4.1g
Cholesterol 636.1mg	0%
Sodium 5090.0mg	0%
Total Carbohydrate 152.6g	0%
Dietary Fiber 15.1g	0%
Total Sugars 24.7g
Protein 259.6g	0%

Vitamin D 7.0IU	0%
Calcium 705.1mg	0%
Iron 16.5mg	0%
Potassium 3561.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.0%

Protein: 42.8%

Carbs: 25.2%