Name: American Chicken and Vegetable Skillet with Pasta
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 4 servings
Cuisine: american
Ingredients: 1.5 pounds chicken breast (cubed); 2 cups pasta (penne or rigatoni); 2 medium red bell peppers (diced); 1 medium zucchini (diced); 8 ounces mushroom (sliced); 1 large onion (diced); 3 medium potatoes (diced into small cubes); 1 cup corn kernels; 3 tablespoons oil; 2 tablespoons butter; 1 cup carbonara sauce; 1 cup pasta sauce; 1 cup cheese (shredded); 3 eggs (beaten); 2 tablespoons green onion (chopped); 1 tablespoon mustard; 1 tablespoon ketchup; 2 tablespoons pesto; 2 slices bread (cubed for croutons); salt and pepper to taste

American Chicken and Vegetable Skillet with Pasta

A hearty one-pan American comfort dish featuring tender chicken breast cooked with colorful vegetables, pasta, and a savory sauce. This versatile skillet meal combines sautéed peppers, mushrooms, and zucchini with creamy carbonara sauce and topped with melted cheese for a satisfying dinner that's both delicious and easy to prepare.

70 min

Medium

4 servings

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Taste Profile

Sweet4/10

Salty6/10

Sour3/10

Umami8/10

Spicy1/10

🥄 Texture

Creamy, silky sauce coats al dente pasta and tender, browned chicken for a comforting mouthfeel. Vegetables are crisp-tender, diced potatoes add soft/starchy bites, and toasted croutons provide a crunchy contrast.

👃 Aroma

Warm, savory aroma dominated by tomato and cheese/Parm notes from the sauces, with roasted chicken and sautéed mushrooms in the background. Herbaceous basil and garlic hints from the pesto and bright green-onion top notes round out the scent.

🍷 Pairs Well With

A crisp, medium-bodied white such as unoaked Chardonnay or a dry Riesling pairs well; alternatively a light lager or a fruit-forward Pinot Noir will complement the dish.

🥗 Side Dishes

A simple mixed green salad with lemon vinaigrette to cut the richness; roasted Brussels sprouts or steamed green beans for a green vegetable; garlic bread or extra crunchy croutons if you want more crunch.

Ingredients(20 items)

11.5 pounds chicken breast (cubed)

22 cups pasta (penne or rigatoni)

32 medium red bell peppers (diced)

41 medium zucchini (diced)

58 ounces mushroom (sliced)

61 large onion (diced)

73 medium potatoes (diced into small cubes)

81 cup corn kernels

93 tablespoons oil

102 tablespoons butter

111 cup carbonara sauce

121 cup pasta sauce

131 cup cheese (shredded)

143 eggs (beaten)

152 tablespoons green onion (chopped)

161 tablespoon mustard

171 tablespoon ketchup

182 tablespoons pesto

192 slices bread (cubed for croutons)

20salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C). Cut the bread into small cubes and toss with 1 tablespoon oil, salt, and pepper. Spread on a baking sheet and bake for 8-10 minutes until golden to make croutons. Set aside.

Bring a large pot of salted water to boil and cook the pasta according to package directions until al dente. Drain and set aside, reserving 1 cup of pasta water.

In a large skillet, heat 2 tablespoons oil over medium-high heat. Season the cubed chicken with salt and pepper, then cook until golden brown on all sides (about 8-10 minutes). Remove chicken and set aside.

In the same skillet, add 1 tablespoon butter and sauté the diced onions until translucent (about 3 minutes). Add the diced potatoes and cook for 5-7 minutes until they begin to soften.

Add the sliced mushrooms, diced red bell peppers, and diced zucchini to the skillet. Sauté for 5-6 minutes until vegetables are tender-crisp, stirring occasionally.

Stir in the corn kernels and cook for 2 minutes. Return the cooked chicken to the skillet and mix well.

In a small bowl, whisk together the carbonara sauce, pasta sauce, mustard, ketchup, and pesto until well combined. Pour this mixture into the skillet with the chicken and vegetables.

Add the cooked pasta to the skillet and toss everything together. Pour in 1/2 cup of the reserved pasta water to achieve a creamy consistency. Cook for 3-4 minutes over medium heat, stirring gently.

In a separate bowl, beat the eggs and slowly temper them by adding a ladle of hot pasta mixture while whisking constantly. Pour the tempered eggs back into the skillet while stirring continuously to create a creamy sauce. Cook for 2-3 minutes until the sauce thickens slightly.

Remove from heat and stir in 1 tablespoon butter. Add more reserved pasta water if needed to reach desired consistency. Season with additional salt and pepper to taste.

Transfer the skillet to a serving platter or divide among plates. Top with shredded cheese, chopped green onions, and the homemade croutons.

Serve immediately while hot and enjoy your American comfort meal.