Description
A colorful and nutritious dish combining chicken and fresh vegetables, enveloped in a creamy sauce. Perfect for any day of the week!
Ingredients
Scale
- 2 boneless, skinless chicken breasts (approximately 10.5 oz), cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 yellow squash, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 10 oz penne or farfalle pasta
- ¼ cup heavy cream
- ¼ cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, torn (optional)
- Extra Parmesan cheese, for serving
Instructions
- Prepare the Pasta: Begin by bringing a large pot of salted water to a boil. Once boiling, add the penne or farfalle pasta. Cook according to package instructions until al dente. Reserve about ½ cup of pasta cooking water and then drain the pasta.
- Cook the Chicken: Heat a skillet over medium-high heat and pour in the olive oil. Season the chicken with salt and pepper, then cook for about 5 to 6 minutes until golden and fully cooked. Remove the chicken from the skillet.
- Sauté the Garlic and Vegetables: In the same skillet, add garlic and sauté for about 30 seconds. Add the red bell pepper, zucchini, yellow squash, and broccoli. Cook for about 4 to 5 minutes until tender yet crisp.
- Combine Chicken and Tomatoes: Stir in halved cherry tomatoes and return the cooked chicken to the skillet. Cook together for another 2 minutes.
- Make the Sauce: Reduce heat to medium-low. Add drained pasta, heavy cream, grated Parmesan cheese, and Italian herbs. Toss to coat. If too dry, add reserved pasta water gradually.
- Season and Serve: Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with torn basil and extra Parmesan.
Notes
For a lighter recipe, substitute heavy cream with Greek yogurt or a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Chicken Pasta Primavera, healthy pasta recipe, creamy pasta