Description
A vibrant and healthy pasta dish featuring tender chicken, fresh seasonal vegetables, and a light creamy or olive oil-based sauce. Perfect for weeknight dinners or a cozy weekend meal, it’s colorful, flavorful, and satisfying.
Ingredients
🛒 Ingredients (serves 4):
For the Chicken:
2 large boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper, to taste
For the Pasta & Vegetables:
12 oz (340 g) pasta (penne, fusilli, or farfalle)
1 tablespoon olive oil
1 medium zucchini, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
1 cup cherry tomatoes, halved
2 cloves garlic, minced
½ teaspoon red pepper flakes (optional)
For the Sauce:
½ cup heavy cream (or substitute with milk or Greek yogurt for a lighter version)
¼ cup grated Parmesan cheese
2 tablespoons unsalted butter
½ teaspoon dried Italian herbs (or a mix of basil, oregano, thyme)
Salt and pepper, to taste
Juice of ½ lemon (optional, for brightness)
For Garnish:
Fresh basil or parsley, chopped
Extra grated Parmesan cheese
Instructions
📝 Instructions:
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving ½ cup of pasta water, and set aside.
Step 2: Cook the Chicken
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Season chicken with garlic powder, salt, and pepper.
Cook until golden and cooked through, about 5–7 minutes. Remove from skillet and set aside.
Step 3: Sauté the Vegetables
In the same skillet, add 1 tablespoon olive oil.
Add garlic and red pepper flakes; sauté 30 seconds until fragrant.
Add zucchini, bell peppers, and broccoli; cook 4–5 minutes until tender-crisp.
Stir in cherry tomatoes and cook 1–2 minutes more.
Step 4: Make the Sauce
Reduce heat to medium-low. Add butter and cream (or milk/Greek yogurt).
Stir in Parmesan cheese and Italian herbs.
Add cooked chicken and pasta to the skillet. Toss to coat evenly.
If needed, add reserved pasta water 1–2 tablespoons at a time to loosen the sauce.
Finish with lemon juice, if using, and adjust seasoning.
Step 5: Serve
Plate the pasta, garnish with fresh basil or parsley, and sprinkle extra Parmesan on top.
Notes
- Vegetable Variations: Add asparagus, snap peas, or mushrooms based on season or preference.
- No Cream Option: Swap cream with ½ cup chicken broth and 2 tablespoons Greek yogurt for a lighter, tangy sauce.
- Make Ahead: Cook chicken and vegetables ahead of time; assemble and heat before serving.
- One-Pot Version: Cook pasta directly in the sauce with vegetables for a simpler cleanup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course / Pasta
- Method: Sautéed / One-Pot Option
- Cuisine: Italian-American