4.15 from 7 votes

Chicken Vegetable Pasta

Chicken vegetable pasta is a quick and balanced dinner made with tender chicken, pasta, and colorful veggies in a light sauce.
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 8 servings
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Ingredients 

  • 8-10 chicken drumsticks
  • 12 cups water, divided
  • 2 chicken bouillon cubes
  • 1 tbsp salt, divided
  • ½ tbsp pepper, divided
  • ½ tbsp dried oregano
  • 1 tbsp olive oil
  • cup yellow onion, diced
  • 3-4 large carrots, diced
  • 3 oz tomato paste
  • ½ lb uncooked penne pasta
  • 2 cups fresh spinach, chopped

Instructions 

  • To a large pot on the stove over medium heat add in the chicken legs, 6 cups of the water, bullion cubes, 1/2 tbsp salt, and half of the pepper. Bring to a boil and let simmer for 30 minutes or until the chicken is cooked through and easy to shred.
  • Once the chicken has cooked through remove it to a cutting board and shred the chicken into smaller pieces, discard the bones. Now set the shredded chicken to the side. Discard the liquid in the pot that the chicken was cooked in. Place the pot back on to the stove over medium heat then add in the oil once the oil is hot add in the onion and carrots, cook stirring occasionally for 3-4 minutes.
  • Now add in the tomato paste, remaining water (6 cups), 1/2 tbsp salt, pepper, oregano, and pasta stir well and bring up to a boil, turn heat to low and let simmer for 10-13 minutes or until the pasta is tender. Once tender add in the cooked shredded chicken and spinach. Continue to cook for 3-4 minutes or until the spinach has wilted. Enjoy!

Video

Nutrition

Calories: 268kcal | Carbohydrates: 27g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 70mg | Sodium: 1297mg | Potassium: 477mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4729IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

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4.15 from 7 votes (4 ratings without comment)

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4 Comments

  1. Sierra says:

    5 stars

    Sooo delicious! I used 1lb frozen costco rotisserie chicken (thawed before adding) and it turned out so good!

  2. Lacey says:

    3 stars

    It was good, but your video didn’t show that this would turn out to look like soup

  3. Lacey says:

    3 stars

    It was good, but your video didn’t show that this would turk out to look like soup

  4. Shannon says:

    That looks really delish. Will have to give this one a try. Thank you for all of the wonderful simple recipes. Those are my favorites. Keep them coming