Go Back
+ servings
Print Recipe

Garlic Parmesan Pasta with Chicken & Roasted Bell Peppers

A healthy veggie-packed garlic parmesan pasta with chicken and roasted bell peppers. Flavorful and easy to make for dinner!
Course Dinner, Healthy, Pasta
Keyword garlic parmesan pasta with chicken
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 352 kcal
Author Monique Volz of Ambitious Kitchen


  • 8 ounces uncooked rotini (whole grain preferred or gluten free if desired)
  • 2 large carrots, peeled sliced
  • 1 zucchini, chopped
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 3 tablespoons olive oil, divided
  • 4 tablespoons chicken broth, plus more if necessary
  • 4 garlic cloves, minced
  • 3/4 cup freshly grated parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1 teaspoon oregano
  • salt and pepper
  • 1 pound chicken breasts, organic if available


  1. Preheat broiler to high. Cut bell peppers in half and place on foil-lined baking sheet, skin sides up. Broil for 8-10 minutes or until blackened. 
  2. Once blackened, remove from oven and transfer to a plastic ziploc bag. This will help the skin sweat so that you are able to peel it off easily. Keep in bag 10 minutes, then peel and slice into strips; set aside.
  3. In a medium bowl, mix together two tablespoons of olive oil, chicken broth, garlic, basil, parmesan cheese, basil and oregano; set aside. Next, generously season chicken with salt and pepper and set aside.
  4. While peppers are cooking and/or sweating, you can cook the pasta according to package directions.
  5. In a large skillet, drizzle a teaspoon of olive oil and add in carrots and zucchini. Saute while pasta cooks. If carrots and zucchini absorb all oil add in a few tablespoons of chicken broth. 
  6. Next, drain pasta, transfer back to skillet and turn heat to low; stir in the Parmesan cheese mixture. 
  7. Add in sliced roasted bell peppers. Add salt and pepper to taste. Keep pasta over low heat while you cook the chicken.
  8. Heat a separate skillet over medium-high heat and drizzle two teaspoons of olive oil in. Add in chicken and cook for 6-8 minutes on each side or until chicken is no longer pink and juices run clear. 
  9. Slice chicken and then add to pasta. Sprinkle with a bit more parmesan cheese. Serves 6, about 1 1/2 cups each.

Recipe Notes

To make vegetarian: leave out chicken or sub chickpeas for extra protein, and use vegetarian broth.

To make vegan: leave out chicken and parmesan, and use vegetarian broth. Feel free to sub chickpeas and vegan cheese of your choice.

Nutrition Facts
Garlic Parmesan Pasta with Chicken & Roasted Bell Peppers
Amount Per Serving (1.5 cups)
Calories 352 Calories from Fat 106
% Daily Value*
Fat 11.8g18%
Carbohydrates 35.9g12%
Fiber 3.7g15%
Sugar 5.2g6%
Protein 25.1g50%
* Percent Daily Values are based on a 2000 calorie diet.