Smoky Chicken, Peppers, and Spinach Pasta Salad

Darius and Tanya announced that they are expecting. Due in October. Mama vibrated with joy at Sunday dinner, and the vibration was so intense that the table shook, or maybe that was Dad reaching for seconds. Either way, the family is growing: two grandchildren from me, one on the way from Darius, and Mama is already knitting and planning and imagining a future where the duplex overflows with grandchildren every Sunday. She was born for this. Her entire life has been preparation for the phase where she feeds, holds, and spoils the next generation. Keisha's reaction was typically Keisha: "More babies. Lord." She is forty-one, single, childless by choice, and perfectly content in a way that I envy sometimes. Keisha built a life that fits her: a career with the city, a condo she decorated herself, a schedule that belongs to no one else. She loves the kids — she shows up for every birthday, every holiday, every crisis — but she returns to her own life when the noise becomes too much, and there is wisdom in that boundary. Not everyone needs to reproduce to contribute. Keisha contributes by being Keisha, which is its own kind of abundance. Marc was at dinner. He is twenty-three now and working at the warehouse on the south side, the job that has lasted longer than anyone expected — seven months. He seems steadier. Not settled, but steadier. He talks about saving money, about maybe going to community college, about "doing something." The vagueness of "something" is pure Marc — all potential, no specificity — but the intention is new, and I choose to nurture it rather than question it. He ate three plates and made everyone laugh and the table felt full. I made dinner for the family at the apartment on Thursday — the first time I cooked for more than Brianna and the kids. Baked chicken (Mama's seasoning), rice, and cornbread (Mama's recipe, from the cast-iron skillet). Darius and Tanya came. Tanya was impressed. Darius was stunned. "Bro, you cook now?" he said, as if I had announced I was learning to fly. "I cook now," I said. The sentence felt true in a way it had not before. I cook now. Not well enough, not Mama-level, not there yet. But now. I cook now.

Thursday’s dinner — the baked chicken, the rice, the cornbread from Mama’s cast-iron skillet — taught me something I wasn’t expecting: I actually like feeding people. Not just doing it, but liking it. So when I started thinking about what to cook again, I wanted something that carries that same smoky, savory energy but moves a little faster on a weeknight, something I can own from start to finish without Mama’s voice in my ear guiding every step. This smoky chicken, peppers, and spinach pasta salad is that dish for me right now: enough smoke and depth to feel serious, enough color and crunch to feel celebratory, and big enough to share — because the table is always fuller than it used to be.

Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 6

Ingredients

1 1/2 lbs boneless, skinless chicken breasts
2 teaspoons smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon black pepper
2 tablespoons olive oil, divided
12 oz rotini or penne pasta
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
3 cups baby spinach, loosely packed
1 cup cherry tomatoes, halved
1/3 cup red onion, thinly sliced
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese (optional)

Instructions

Season the chicken. Pat chicken breasts dry. In a small bowl, combine smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Rub the spice mixture evenly over both sides of the chicken.
Cook the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook 6—7 minutes per side until cooked through and the internal temperature reaches 165°F. Transfer to a cutting board and let rest 5 minutes, then slice or chop into bite-sized pieces.
Cook the pasta. While the chicken cooks, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
Sauté the peppers. In the same skillet used for the chicken, add the remaining 1 tablespoon olive oil over medium heat. Add the red and yellow bell peppers and cook 3—4 minutes until slightly softened but still with a little bite. Remove from heat.
Make the dressing. In a small bowl or jar, whisk together red wine vinegar, lemon juice, Dijon mustard, Italian seasoning, and a pinch of salt and pepper until combined.
Assemble the salad. In a large bowl, combine the cooked pasta, sliced chicken, sautéed peppers, baby spinach, cherry tomatoes, and red onion. Pour the dressing over the top and toss well to coat. The residual warmth will slightly wilt the spinach — that’s exactly what you want.
Finish and serve. Taste and adjust seasoning. Top with grated Parmesan if using. Serve warm or at room temperature. Leftovers keep well in the refrigerator for up to 3 days.

Nutrition (per serving)

Smoky Chicken, Peppers, and Spinach Pasta Salad — The Night I Proved I Cook Now