Summer Herb Chicken Pasta

As the days grow longer and the sun shines brighter, the allure of summer cooking calls for vibrant, fresh ingredients that delight the senses. The Herb-Infused Summer Bliss Chicken Pasta is the quintessential dish for warm weather, embodying everything that makes summer cooking so enjoyable. This recipe showcases a harmonious blend of flavors, marrying tender chicken with colorful vegetables, refreshing herbs, and perfectly cooked pasta. It not only tantalizes your taste buds but also promotes a healthy lifestyle—making it an ideal meal for family gatherings or casual dinner parties.

Experience the essence of summer with the Herb-Infused Summer Bliss Chicken Pasta, a vibrant dish that combines tender chicken, colorful vegetables, and fresh herbs. Perfect for warm evenings and quick to prepare in under 30 minutes, this wholesome meal captures the flavors of the season. With seasonal ingredients like cherry tomatoes and zucchini, it's not only visually appealing but also packed with nutrients. Celebrate summer dining with this delightful recipe that brings friends and family together at the table.

Print Recipe Pin Recipe

Ingredients

12 oz pasta (fettuccine or penne works well)

2 boneless, skinless chicken breasts

2 tablespoons olive oil

3 cloves garlic, minced

1 cup cherry tomatoes, halved

1 zucchini, diced

1 bell pepper (red or yellow), diced

1 cup fresh spinach leaves

1/4 cup fresh basil, chopped

1/4 cup fresh parsley, chopped

1/4 cup grated Parmesan cheese

Salt and pepper, to taste

Zest and juice of 1 lemon

Pinch of red pepper flakes (optional)

Instructions

Prepare the Pasta: In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain and set aside.

Cook the Chicken: While the pasta cooks, heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Place them in the skillet and cook for about 6-7 minutes per side until golden and cooked through. Remove from the skillet and let them rest on a cutting board for a few minutes, then slice into strips.

Sauté the Vegetables: In the same skillet, add another drizzle of olive oil if needed, then add the minced garlic. Sauté for about 30 seconds until fragrant. Add the cherry tomatoes, zucchini, and bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.

Combine Ingredients: Add the spinach, chopped basil, and parsley to the skillet and stir until the spinach wilts. Incorporate the cooked pasta and sliced chicken into the skillet. Pour in the lemon juice and zest, tossing everything together. If the mixture seems dry, add a bit of the reserved pasta water until you reach your desired consistency.

Finish and Serve: Sprinkle grated Parmesan cheese over the top and add red pepper flakes if desired. Season with additional salt and pepper to taste. Serve warm, garnished with extra herbs and a lemon wedge if you like.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings