Autumn Chicken and Pasta Dinner

There’s something incredibly satisfying about a warm, colorful plate of food when the air turns crisp and the days get shorter. This Autumn Chicken and Pasta Dinner is the kind of weeknight comfort meal that feels like a cozy hug. It’s loaded with seasonal roasted vegetables, tender pasta, and paprika-seasoned chicken strips that bring just the right amount of smoky flavor. It’s hearty enough to fill you up but still feels light, fresh, and nourishing.

I came up with this recipe on one of those chilly evenings when I was craving something comforting but didn’t want to spend hours in the kitchen. The beauty of it is in its simplicity. The veggies roast in the oven while you sear the chicken and boil the pasta. In just about 40 minutes, dinner is ready — and the kitchen smells amazing. Think garlic, caramelized edges on the roasted squash and peppers, and that warm spice from the paprika.

It’s also super customizable. I love using penne or rigatoni because they hold the bits of roasted veggie and the seasoning from the chicken so well, but you can swap in whatever pasta you’ve got on hand. For the veggies, I go with autumn staples — think sweet potatoes, zucchini, bell peppers, and red onions — but feel free to toss in Brussels sprouts, carrots, or even butternut squash if that’s what’s in your fridge. The paprika chicken strips are the star, though. They’re juicy, flavorful, and balance out the sweet earthiness of the roasted veggies beautifully.

This dish isn’t just great for a family dinner — it also makes fantastic leftovers. Everything reheats like a dream, and the flavors just get better the next day. I sometimes double the batch just so I can have lunch sorted for the next few days. Whether you’re feeding a crowd or just want something cozy and satisfying after a long day, this autumn chicken and pasta dinner absolutely delivers.

Why You’ll Love It

• Full of Fall Flavor: With roasted seasonal vegetables and smoky paprika chicken, every bite tastes like autumn on a plate. The balance of savory, sweet, and spicy hits all the right notes.
• Simple, One-Pan Feel: While everything isn’t cooked in one pan, it has that easy, no-fuss feel. You roast the veggies, cook the chicken, boil the pasta — done. No complicated steps or fancy ingredients.
• Great for Meal Prep: This dish holds up well in the fridge, making it perfect for next-day lunches or dinners. The flavors deepen overnight, so it tastes even better the second time around.
• Customizable to What You Have: Swap in your favorite pasta shape or whatever vegetables you’ve got on hand. It’s flexible and forgiving — ideal for busy weeknights or clearing out the fridge.
• Comforting but Still Nutritious: You get lean protein, lots of veggies, and satisfying carbs all in one dish. It’s hearty without being heavy — perfect for when you want comfort without the food coma.

Ingredient List

For the Roasted Vegetables

• 1 medium sweet potato, peeled and diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, sliced into half moons
• 1 red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder

For the Paprika Chicken

• 1 lb boneless skinless chicken breasts, sliced into thin strips
• 1 tablespoon olive oil
• 1 ½ teaspoons smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper, to taste

For the Pasta

• 8 oz penne or rigatoni pasta
• 1 tablespoon butter (optional, for finishing)
• ½ cup grated Parmesan (plus more for serving)
• 1–2 tablespoons reserved pasta water

Ingredient Notes

• Smoked paprika – This is the key to giving the chicken that warm, smoky flavor. Regular paprika won’t give quite the same depth, so go for smoked if you can.
• Sweet potato – Adds a natural sweetness that balances the savory and smoky elements. Chop them small so they roast evenly with the other veggies.
• Zucchini – You can sub in yellow squash or even chopped carrots if needed, just keep the size uniform for even cooking.
• Pasta – Short pasta shapes like penne, rigatoni, or fusilli work best since they catch the bits of seasoning and roasted veggies well.
• Parmesan – Freshly grated is best! It melts smoother and adds a salty, nutty flavor that ties the whole dish together.

Kitchen Equipment Needed

• Large baking sheet – For roasting all the veggies. I like using a rimmed one so nothing slips off when tossing.
• Skillet or sauté pan – To sear the chicken strips quickly and get that nice golden color. Cast iron works beautifully here.
• Large pot – For boiling the pasta. Make sure it’s roomy enough so the pasta cooks evenly without sticking.
• Mixing bowls – For tossing the veggies with oil and seasoning before roasting.
• Tongs or a spatula – Great for flipping chicken and stirring everything together at the end.
• Colander – To drain your pasta (don’t forget to reserve a bit of pasta water before draining!).
• Box grater or microplane – For grating Parmesan. I always reach for my microplane — quick, easy, and way more flavor than pre-shredded.

Instructions

Step 1: Prep and Roast the Vegetables

• Preheat the oven to 425°F (220°C).
  This ensures the veggies roast quickly and get those crispy, golden edges.
• Chop all your vegetables.
  Dice the sweet potato into small cubes (around ½ inch), slice the zucchini into half moons, chop the bell peppers, and slice the red onion.
• Toss veggies with oil and seasoning.
  In a large bowl, add the chopped vegetables, olive oil, salt, pepper, garlic powder, and dried thyme. Toss everything together until evenly coated.
• Spread on a baking sheet.
  Arrange the veggies in a single layer on a large baking sheet. Don’t overcrowd — this helps them roast, not steam.
• Roast for 25–30 minutes.
  Stir halfway through so everything browns evenly. The sweet potatoes should be fork-tender, and the other veggies slightly caramelized.

Pro Tip: For extra browning, switch to broil during the last 2–3 minutes — but keep an eye on them so they don’t burn!

---

Step 2: Cook the Pasta and Make It Cheesy

• Bring a large pot of salted water to a boil.
  Salt the water well — this is your only chance to flavor the pasta itself.
• Cook the pasta until al dente.
  Follow the package directions, stirring occasionally. You want it tender with a slight bite.
• Reserve 1–2 tablespoons of pasta water, then drain the pasta and return it to the pot (off the heat).
• Add butter, Parmesan, and a splash of pasta water.
  Stir well until the cheese melts and coats the pasta in a glossy, cheesy sauce. Add a little more pasta water if needed to loosen it up.

Pro Tip: Stir the Parmesan in gradually while the pasta is still warm. It melts smoother and creates a silky texture without clumping.

---

Step 3: Season and Cook the Chicken

• Slice the chicken into thin strips.
  Try to keep them roughly the same size so they cook evenly.
• Season with paprika and spices.
  In a bowl, toss the chicken with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until well coated.
• Heat a skillet over medium-high heat.
  Add a drizzle of olive oil, then place the chicken strips in a single layer.
• Cook for 5–6 minutes, flipping halfway.
  Sear until the chicken is cooked through and slightly crisp at the edges.

Pro Tip: Don’t overcrowd the pan — cook in batches if needed to get that golden-brown sear instead of steaming the chicken.

---

Step 4: Assemble to Serve

• Scoop a portion of the cheesy pasta onto each plate or bowl.
  This forms the creamy, flavorful base of the dish.
• Top with roasted vegetables.
  Use a generous scoop — the sweet and savory combo adds so much depth.
• Add sliced paprika chicken strips on top.
  Lay them across the veggies and pasta for that final, smoky bite.
• Finish with extra Parmesan and black pepper.
  Optional: A sprinkle of chopped parsley or a drizzle of olive oil for a little something extra.

Pro Tip: Serving the components separately keeps the textures fresh and lets everyone build their ideal plate — extra chicken, more veggies, less pasta? You choose.

---

Step 5: Serve and Enjoy

• Dish it up while warm.
  Sprinkle extra Parmesan on top and a crack of black pepper, if you like.
• Optional: Garnish with fresh herbs like parsley or thyme for a pop of color and freshness.

This meal is best served right away, but it also holds up beautifully for leftovers. Just reheat gently and maybe add a splash of water or broth to loosen it up.

Tips and Tricks for Success

• Chop veggies uniformly so they roast evenly and finish cooking at the same time. Smaller pieces = faster roasting and more caramelized edges.
• Don’t overcook the chicken. Thin strips cook quickly — keep an eye on them to avoid drying them out.
• Toss pasta with cheese while warm so it melts smoothly and creates that creamy coating.
• Layer instead of mixing everything together. This keeps textures vibrant — crispy veggies stay crisp, and the chicken stays juicy.
• Reserve pasta water before draining. That starchy water is key for loosening up the cheesy pasta if it starts to clump.

Ingredient Substitutions and Variations

• Chicken: Swap with boneless thighs for extra juiciness or use pre-cooked rotisserie chicken to save time.
• Vegetables: Try Brussels sprouts, carrots, butternut squash, or mushrooms — any autumn veggies will work!
• Pasta: Use gluten-free pasta or whole wheat if preferred. Short shapes like fusilli or farfalle also work great.
• Cheese: Don’t have Parmesan? Pecorino Romano, Asiago, or even shredded mozzarella can stand in.
• Seasoning: Add a pinch of cayenne or chili flakes to the chicken for a little heat, or swap thyme for rosemary for a woodsy twist.

Serving Suggestions

• Serve with garlic bread and a crisp green salad. I love this combo — the bread soaks up the cheesy sauce, and the salad adds a fresh contrast.
• Pair with roasted Brussels sprouts or green beans. A little extra veggie on the side never hurts, especially if you’re feeding a crowd.
• Add a drizzle of balsamic glaze over the top. Just a touch gives the dish a slightly tangy-sweet pop that complements the smoky chicken and sweet veggies.
• Top with toasted pine nuts or walnuts. Adds a bit of crunch and nutty flavor — especially great if you’re skipping the meat for a vegetarian version.
• Serve in warm bowls with extra grated Parmesan. Cozy and satisfying, especially on a chilly evening. Sometimes I’ll even add a pinch of crushed red pepper for a little kick.

Storage and Reheating Instructions

• Store each component separately (pasta, chicken, veggies) in airtight containers in the fridge. They’ll stay fresh for up to 4 days.
• Reheat pasta gently on the stovetop with a splash of milk, broth, or water to bring back the creamy texture.
• Warm chicken and veggies in the oven or skillet to maintain their texture — microwave works too, but they may soften a bit.
• Avoid freezing the pasta — it can get mushy. If needed, freeze just the chicken and veggies, then make fresh pasta when ready to serve.
• Add fresh cheese before serving. Reheated pasta always appreciates a little extra Parmesan stirred in just before plating.

Frequently Asked Questions

Can I use pre-cooked chicken?

Yes! Rotisserie chicken or leftover grilled chicken works great. Just slice it thin and warm it up before assembling your plate.

What other pasta shapes can I use?

Any short pasta works well — try fusilli, farfalle, or even shells. The goal is to catch all that cheesy goodness and roasted veggie bits in every bite.

Can I make this vegetarian?

Absolutely. Just skip the chicken and load up on more roasted veggies. Chickpeas or white beans make a great protein-rich add-in, too.

How do I keep the pasta from getting dry when reheating?

Add a splash of water, milk, or broth before reheating and stir as it warms. It brings the creaminess back without making it too heavy.

Can I roast the veggies ahead of time?

Yes! Roast them earlier in the day or even the night before. Just store them in the fridge and reheat in the oven or skillet before serving.

What can I use instead of smoked paprika?

If you don’t have smoked paprika, try regular paprika plus a tiny pinch of cumin for a touch of that earthy, smoky flavor.

---

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!