THE RECIPE JOURNAL · Main Course
Pasta Loaded with Chicken, Bacon, and Summer Veggies
This hearty pasta dish brings together tender chicken, crispy bacon, and fresh summer vegetables for a perfect balance of flavors. It’s quick to make and sure to become a family favorite on warm evenings.
FROM THE KITCHEN • Pasta Loaded with Chicken, Bacon, and Summer Veggies
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by cooking the bacon in a large skillet over medium-high heat, turning it now and then until it’s nice and crispy, which should take about 10 minutes. Once done, drain the bacon on some paper towels and leave about 2 tablespoons of the bacon fat in the pan.
02
Step 2
Next, add the onion to the skillet and cook over medium heat until it turns golden, around 5 to 10 minutes. Toss in the mushrooms and garlic, and keep cooking until they’re browned and fragrant, about 10 more minutes. Then stir in the grilled chicken and zucchini, cooking just until the zucchini is tender but still has a bit of bite, about 5 to 10 minutes.
03
Step 3
Take the skillet off the heat and add the tomatoes, letting everything sit so the tomatoes warm through, which should take about 5 minutes.
04
Step 4
While that’s happening, bring a large pot of salted water to a boil and cook the penne pasta until it’s al dente, usually about 11 minutes. Drain the pasta and transfer it to a big serving bowl.
05
Step 5
Finally, mix the veggie and chicken mixture into the pasta. Stir in some Parmesan cheese and season with freshly ground black pepper to taste. Give everything a good toss and you’re ready to serve!
Why you’ll love it
This dish brings together juicy chicken, crispy bacon, and fresh summer vegetables for a perfect balance of flavors. It’s colorful, hearty, and easy to make any night of the week. The combination of ingredients offers a satisfying meal that feels both comforting and light.
How to serve
Serve with a sprinkle of grated Parmesan cheese and a handful of fresh basil or parsley. A simple green salad or crusty bread on the side will round out the meal nicely. A light white wine or sparkling water with lemon pairs well.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep the veggies from becoming mushy. If needed, add a splash of water or broth when reheating to keep the pasta moist.
