Creamy Chicken Pasta with Vegetables

Prep Time: 15 minutes | Cook Time: 25 minutes | Servings: 4

Introduction

Creamy Chicken Pasta is the perfect comfort dish that brings together tender chicken, colorful vegetables, and a velvety sauce that coats every piece of pasta beautifully. This dish is special because it balances richness with freshness— creamy without being heavy, and packed with flavor from garlic, herbs, and lightly sautéed veggies. Each bite delivers warmth, coziness, and restaurant-quality depth. It’s also incredibly versatile and ideal for weeknights. Quick tip: reserve a cup of pasta water—adding a splash helps the sauce cling to the pasta for an extra silky finish.

Ingredients

For the Pasta

• 12 oz (340 g) penne or fettuccine
• Salt for boiling water

For the Chicken

• 1 lb (450 g) chicken breast, sliced into thin strips
• 1 tbsp (15 ml) olive oil
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Vegetables

• 1 cup (150 g) cherry tomatoes, halved
• 1 cup (150 g) broccoli florets
• 1 small zucchini (120 g), sliced
• 1/2 cup (60 g) bell peppers, sliced
• 2 tbsp (30 ml) olive oil

For the Creamy Sauce

• 2 tbsp (28 g) butter
• 3 cloves garlic, minced
• 1 cup (240 ml) heavy cream
• 1/2 cup (120 ml) chicken broth
• 1/2 cup (50 g) grated Parmesan
• 1 tsp Italian seasoning
• 1/4 tsp chili flakes (optional)
• Salt and pepper to taste

Step-by-Step Instructions

1. Cook the pasta.

   Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup (240 ml) pasta water, then drain and set aside.

2. Season and cook the chicken.

   Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and season with garlic powder, paprika, salt, and pepper. Cook 5–6 minutes, stirring occasionally, until golden and fully cooked. Remove and set aside.

3. Sauté the vegetables.

   In the same skillet, add olive oil and toss in broccoli, zucchini, bell peppers, and cherry tomatoes. Sauté 4–6 minutes until tender but still vibrant. Remove and set aside with the chicken.

4. Start the creamy sauce.

   Lower the heat to medium and melt the butter. Add minced garlic and cook for 30 seconds until fragrant, not browned. Pour in heavy cream and chicken broth, stirring until smooth.

5. Add seasoning and cheese.

   Mix in Italian seasoning, chili flakes, salt, and pepper. Add the Parmesan and stir until melted into a silky sauce. Add pasta water as needed to adjust consistency.

6. Combine everything.

   Return chicken and vegetables to the sauce. Add cooked pasta and toss until fully coated. Let simmer 1–2 minutes for the flavors to blend.

7. Serve warm.

   Top with extra Parmesan, black pepper, or fresh basil for a finishing touch. Serve immediately for the creamiest texture.

FAQs

Can I substitute heavy cream?

Yes—use half-and-half for a lighter sauce or add extra butter if using milk to help keep it creamy and flavorful.

Can I add other vegetables?

Absolutely. Mushrooms, peas, spinach, asparagus, or kale work very well and add more color and nutrients to the dish.

Does this dish reheat well?

Yes, it reheats nicely. Add a splash of milk, cream, or broth when reheating on the stovetop or in the microwave to bring back the silky sauce consistency.

Edit This Article