Description
A delightful dish combining tender chicken, colorful vegetables, and pasta in a creamy sauce, perfect for weeknight dinners.
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
- Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of pasta cooking water before draining.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Once hot, add chicken and sauté until golden brown and fully cooked, about 5 to 6 minutes. Remove from skillet and set aside.
- Add more olive oil if needed, then add minced garlic and sauté for 30 seconds until fragrant.
- Stir in sliced bell pepper, zucchini, yellow squash, and broccoli. Cook for 4 to 5 minutes until vegetables are tender yet crisp.
- Add halved cherry tomatoes and cooked chicken to the skillet, cooking for an additional 2 minutes.
- Reduce heat to medium-low, then add cooked pasta, heavy cream, Parmesan cheese, and dried Italian herbs. Toss to combine thoroughly, adding reserved pasta water as needed to achieve desired sauce consistency.
- Taste and adjust seasoning with salt and black pepper as needed. Serve immediately, garnished with fresh basil and more grated Parmesan if desired.
Notes
You can personalize the dish by using whole wheat or gluten-free pasta or by adding tofu or shrimp for a protein variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg