Description
A delightful dish combining tender chicken, colorful vegetables, and pasta in a creamy sauce, perfect for busy weeknights or family gatherings.
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: Start by bringing a large pot of salted water to boil. Once boiling, add the penne or farfalle pasta and cook according to the package instructions until al dente, about 8-10 minutes. Reserve about ½ cup of pasta cooking water before draining.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Cook for about 5-6 minutes until golden brown and cooked through. Remove the chicken and set aside.
- Sauté the Garlic and Vegetables: In the same skillet, lower the heat slightly and add minced garlic. Sauté for about 30 seconds until fragrant. Add the sliced bell pepper, zucchini, yellow squash, and broccoli. Stir-fry for around 4-5 minutes until tender yet crisp.
- Combine Chicken and Tomatoes: Add the cooked chicken and halved cherry tomatoes back to the skillet. Cook together for an additional 2 minutes.
- Make the Sauce: Lower heat to medium-low. Add drained pasta, heavy cream, and Parmesan cheese. Sprinkle in dried Italian herbs and toss to coat all ingredients with the sauce, adding reserved pasta water as needed for consistency.
- Season and Serve: Adjust seasoning with salt and pepper as needed. Serve hot, garnished with torn basil leaves and extra Parmesan cheese.
Notes
Customize with seasonal vegetables or protein substitutes like shrimp or tofu. For a lighter version, use low-fat cream or vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken, pasta primavera, creamy sauce, vegetables, easy dinner