Best 3 Italian Spaghetti With Chicken Roasted Vegetables Recipes

Embark on a culinary journey to Italy with our delectable Italian Spaghetti with Chicken and Roasted Vegetables. This dish is a vibrant symphony of flavors, textures, and colors that will tantalize your taste buds. The succulent chicken, roasted vegetables, and aromatic herbs blend harmoniously with the al dente spaghetti, creating a hearty and satisfying meal. Discover the secrets behind this classic Italian dish, with step-by-step instructions and a treasure trove of tips and tricks to ensure perfect results every time. In addition, explore variations of this versatile recipe, including a vegetarian option, a creamy pesto sauce alternative, and a spicy arrabbiata sauce for those who crave a bit of heat.

This comprehensive guide will equip you with the knowledge and skills to prepare this dish with confidence. Whether you're a novice cook or an experienced chef, our detailed instructions and insightful tips will guide you through each step of the process. From selecting the freshest ingredients to mastering the art of roasting vegetables and cooking chicken to perfection, we've got you covered.

Unleash your inner chef and delight your family and friends with this delectable Italian Spaghetti with Chicken and Roasted Vegetables. Savor the burst of flavors and aromas that define this classic dish, and create lasting memories around the dinner table.

Let's cook with our recipes!

EASY PASTA PRIMAVERA RECIPE

Easy Pasta Primavera Recipe image

Simple pasta primavera with roasted vegetables and dressed in a light sauce using the pasta cooking water, extra virgin olive oil, lemon zest and a little Parmesan cheese. I use a medley of vegetables, and you can feel free to change them up depending on what is in season! This is a great way to keep your primavera exciting and delicious. If you want to add some extra protein, throw in some quick lemon chicken or grilled shrimp skewers.

Provided by Suzy Karadsheh

Categories Main Course

Number Of Ingredients 16

Ingredients

2 zucchini, (halved length-wise and sliced (half moons))
2 yellow squash, (halved length-wise and sliced (half moons))
2 to 3 carrots, (peeled and cut into short sticks)
1 red bell pepper, (cored and sliced into thin sticks)
1 yellow or orange bell pepper, (cored and sliced into thin sticks)
1 red onion, (halved and sliced (half moons))
3 large garlic cloves, (minced)
1 tbsp dried oregano, (more for later)
1 ½ tsp fresh thyme, (more for later)
Kosher salt
Black pepper
Extra virgin olive oil
12 ounces short pasta of your choice
8 oz grape tomatoes, (halved)
Zest of 1 large lemon
½ cup Parmesan cheese, (more to your liking)

Steps:

Heat oven to 450 degrees F.
Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.
Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).
While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.
Transfer pasta to a large bowl and season with salt and pepper, and if you like, a little oregano and fresh thyme. Add the vegetables in. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine.
Sprinkle Parmesan cheese and serve immediately.

Nutrition Facts : Calories 302.8 kcal, Carbohydrate 52.1 g, Protein 13.2 g, Fat 3.6 g, SaturatedFat 1.7 g, Cholesterol 5.7 mg, Sodium 162 mg, Fiber 5.8 g, ServingSize 1 serving

PASTA PRIMAVERA

Pasta Primavera image

Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.

Provided by Giada De Laurentiis

Categories main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

Ingredients

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Steps:

Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

ITALIAN CHICKEN AND VEGETABLE SKILLET

Italian Chicken and Vegetable Skillet image

Provided by Food Network

Categories main-dish

Time 30m

Yield 6 Servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1¼ pounds chicken tenders
1¼ pounds boneless skinless chicken breasts, cut into strips
2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
2 teaspoons Lawry's® Seasoned Salt
1 cup grape tomatoes
½ cup cut-up string beans
½ cup cut-up asparagus
½ cup sliced yellow squash
½ cup sliced zucchini
½ cup bell pepper strips
½ cup sliced onion

Steps:

1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until golden brown.
2. Stir in vegetables, Italian seasoning and seasoned salt. Cook and stir 5 minutes or until vegetables are tender-crisp. Add tomatoes; cook and stir 1 to 2 minutes or until tomatoes are slightly softened and chicken is cooked through.

Tips:

Use high-quality ingredients: Fresh vegetables, flavorful chicken, and a good quality olive oil will make all the difference in the taste of your dish.
Roast your vegetables properly: Roasting vegetables brings out their natural sweetness and flavor. Make sure to toss them with olive oil and salt before roasting, and roast them until they are tender and slightly caramelized.
Cook your chicken thoroughly: Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) to ensure that it is safe to eat.
Don't overcook the spaghetti: Spaghetti should be cooked al dente, meaning it should be tender but still have a slight bite to it. Cook it according to the package directions, and be sure to drain it well before adding it to the sauce.
Use a flavorful sauce: The sauce is what really brings this dish together. Use a sauce that is made with fresh tomatoes, herbs, and spices. You can also add a bit of cream or Parmesan cheese to make the sauce richer and creamier.

Conclusion:

Italian Spaghetti with Chicken and Roasted Vegetables is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrition, and it is sure to please everyone at the table. So next time you are looking for a quick and easy dinner idea, give this recipe a try!