Autumn Chicken and Pasta Dinner
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.
Equipment
- Large baking sheet
- Skillet or sauté pan
- Large pot
- Mixing Bowls
- Tongs or a spatula
- Colander
- Box Grater or Microplane
Ingredients
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
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.
- 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.
- In a large bowl, add the chopped vegetables, olive oil, salt, pepper, garlic powder, and dried thyme. Toss everything together until evenly coated.
- 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
- Boil a large pot of salted water.
- Generously salt the water once it starts boiling — it should taste like the sea!
- Add your pasta and cook according to the package instructions.
- Stir occasionally to prevent sticking. Aim for al dente so it holds up in the final mix.
- Reserve 1–2 tablespoons of pasta water, then drain the rest.
- The reserved water helps bind everything together later.
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.
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.
Notes
Nutritional Value (Estimated per serving)
- Calories: ~550–650 kcal
- Protein: ~35–40g
- Carbs: ~45–55g
- Fat: ~25–30g
- Fiber: ~5–7g