Go Back
+ servings
Close up photo of chicken and vegetable pasta in a blue cast iron skillet.
Print Recipe
5 from 7 votes

30 Minute Chicken and Vegetable Skillet Pasta

This 30 Minute Chicken and Vegetable Skillet Pasta is super quick and easy to make. It uses simple ingredients for a fresh flavorful meal the whole family will love!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: American
Keyword: 30 minute chicken vegetable skillet pasta
Servings: 4
Calories: 364kcal


  • 8 oz uncooked dried penne pasta
  • 3 tbsp olive oil divided
  • 1 lb boneless, skinless chicken cut into 1 to 2 inch strips
  • 1 tsp salt
  • ½ tsp pepper
  • 1 red pepper chopped
  • 1 yellow pepper chopped
  • 1 orange pepper chopped
  • 2 medium shallots diced
  • 2 cloves fresh garlic minced
  • 2 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • 2 tbsp fresh or dried parsley


  • Cook penne according to the package directions. Once cooked, measure out ½ cup of the pasta water and set aside for later. Drain the pasta and set aside.
  • Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chicken to pan and cook for approximately 5 to 8 minutes, stirring occasionally. You want to cook the chicken until juices run clear and chicken is no longer pink. Sprinkle salt and pepper on the chicken and mix well. 
  • Add red, yellow, orange peppers and shallots to pan. Cook for 4 to 7 minutes, allowing peppers and shallots to brown on edges. Add garlic and cook for 1 minute longer. 
  • Add balsamic vinegar, lemon juice, 1 tablespoon olive oil and ½ cup reserved pasta water and cooked penne pasta to pan. Cook for about 3 to 4 minutes, stirring while ingredients come together. 
  • Transfer to a large serving bowl or platter.
  • Sprinkle with fresh or dried parsley. 



Originally posted on February 15, 2018.


Calories: 364kcal | Carbohydrates: 27g | Protein: 27g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 108mg | Sodium: 691mg | Potassium: 553mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2118IU | Vitamin C: 136mg | Calcium: 28mg | Iron: 2mg