Description
A colorful dish combining fresh vegetables, tender chicken, and pasta in a creamy sauce, perfect for family dinners and meal prep.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, 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
- Cook the Pasta: Start by bringing a large pot of salted water to a boil. Once bubbling, add pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup pasta water, drain rest, and set aside.
- Sauté the Chicken: Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper; add to skillet, sautéing until golden brown and cooked through, about 5-6 minutes. Remove and set aside.
- Sauté the Garlic: In the same skillet, add minced garlic; sauté for about 30 seconds until fragrant, being careful not to burn it.
- Add the Vegetables: Stir in sliced bell pepper, zucchini, yellow squash, and broccoli. Cook for about 4-5 minutes until tender yet still crunchy.
- Combine Chicken and Tomatoes: Return chicken to the skillet, adding halved cherry tomatoes. Toss together and cook for another 2 minutes.
- Make the Sauce: Lower heat to medium-low. Pour in heavy cream, add grated Parmesan and dried herbs, tossing gently. If too thick, add reserved pasta water to desired consistency.
- Season and Serve: Adjust seasoning with salt and pepper as needed. Garnish with torn basil leaves and extra Parmesan. Serve immediately.
Notes
Great served with a side salad or garlic bread. Leftovers can be reheated with a splash of water or cream.
- 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: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Chicken Pasta Primavera, Italian Pasta, Vegetable Pasta, Easy Dinner Recipe