Pan-Seared Chicken Pasta with Garlic Vegetables
Quick weeknight fusilli combining tender chicken cubes with a medley of broccoli, carrots, snap peas and red bell pepper in a buttery garlic sauce finished with Parmesan. The frozen vegetable blend keeps prep minimal while fresh garlic and thyme provide bright aromatics. Serve this one-skillet dinner for busy families seeking comfort without complexity. The crisp-tender vegetable texture contrasts nicely against soft pasta and juicy chicken.
Ingredients
- 6 ounce dried fusilli pasta, uncooked
- 3 tablespoon butter with olive oil and sea salt, for cookingregular butter1:1dairy
note: use salted butter and add 1/4 teaspoon sea salt
- 2 teaspoon fresh garlic, chopped
- 1 pound boneless skinless chicken breast, cut into 1/2-inch cubesboneless chicken thighs1:1protein
thighs stay juicier; reduce cooking time by 1-2 minutes
Full guide → - 1 teaspoon dried thyme leaves
- 12 ounce frozen vegetable mixture, broccoli, carrots, water chestnuts, sugar snap peasfresh vegetables1:1.2vegetable
use 14-15 ounces fresh; increase final cooking to 8-10 minutes
- ½ red bell pepper, cut into thin strips
- ½ cup shredded Parmesan cheese
- butter with olive oil and sea salt, remaining amount for finishregular butter1:1dairy
note: use salted butter and add 1/4 teaspoon sea salt
Instructions
- 1
Cook fusilli according to package directions until tender. Drain and set aside, keeping warm.
- 2
Melt 3 tablespoons butter with olive oil in a 12-inch skillet over medium-high heat until sizzling.
- 3
Add garlic, chicken cubes and thyme. Stir constantly for 5-8 minutes until chicken loses its pink color.
- 4
Stir in the frozen vegetable mixture and red bell pepper strips. Continue cooking, stirring occasionally, 6-9 minutes until vegetables are crisp-tender.
- 5
Add the cooked pasta, remaining butter and Parmesan cheese. Toss until combined and heated through.
Tips
Cut chicken into uniform 1/2-inch cubes so pieces cook evenly and finish at the same time.
Don't skip the constant stirring in step 3; it ensures chicken cooks through without browning unevenly.
Have all ingredients prepped and within reach before you start cooking since this dish moves quickly.
Good to Know
Transfer leftovers to an airtight container and refrigerate up to 3 days. Reheat gently on stovetop over medium heat with a splash of water to restore creaminess.
Prep chicken, chop garlic and bell pepper up to 8 hours ahead. Store separately in airtight containers. Combine and cook fresh day-of for best texture.
Plate directly from the skillet into bowls. Offer extra Parmesan and cracked pepper on the side. Pairs well with garlic bread or a light green salad.
Common Mistakes
Don't overcook chicken; cook only until no longer pink inside to avoid dry, stringy pieces.
Don't skip draining pasta well; excess starch makes the dish pasty instead of silky.
Don't add vegetables too early; they overcook and turn mushy instead of crisp-tender.
Substitutions
Dairy-Free Swaps
note: use salted butter and add 1/4 teaspoon sea salt
General Alternatives
thighs stay juicier; reduce cooking time by 1-2 minutes
Full guide →use 14-15 ounces fresh; increase final cooking to 8-10 minutes
FAQ
Can I use fresh vegetables instead of frozen?
Yes. Use about 14-15 ounces fresh vegetables cut into similar sizes. Increase cooking time to 8-10 minutes since fresh varieties take longer to soften than frozen blanched ones.
What if my chicken is still pink after 8 minutes?
Continue cooking 1-2 minutes longer over medium-high heat. Ensure pieces are cut to uniform 1/2-inch size; larger chunks need extra time. Chicken is done at 165F internal temperature.
How long can I keep leftovers?
Refrigerate in an airtight container up to 3 days. Reheat gently on stovetop with a splash of water to restore creaminess, or microwave covered in 1-minute intervals, stirring between rounds.