Creamy Chicken & Pasta

Ready in just over 20 minutes, a rich Parmesan sauce with a hint of nutmeg coats chicken, penne pasta, and a colorful melange of vegetables.

Recipe from Family Circle
10 mins
by 4.0 61  people
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Related Categories:

Chicken, Pasta, Quick and Easy, Vegetables
Creamy Chicken & Pasta
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  • 8 ounces penne
  • 3 small carrots, peeled and sliced into coins
  • 2 cups broccoli flowerets
  • 1 medium zucchini, sliced
  • 1 cup frozen peas
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon canola oil
  • 3/4 cup heavy cream
  • 1 cup shredded Parmesan cheese
  • Pinch nutmeg
Cook penne in boiling salted water for 12 minutes. Add carrots, broccoli and zucchini for last 4 minutes of cooking time. Add peas during the last minute. Drain; transfer to a large serving bowl.
Meanwhile, sprinkle chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook 8 minutes, or until cooked through.
Add cream, cheese, the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and nutmeg to skillet. Boil for 2 minutes, until thick. Toss with pasta and vegetables.

nutrition information

Per Serving: cal. (kcal) 632, Fat, total (g) 26, chol. (mg) 137, sat. fat (g) 13, sodium (mg) 599, Percent Daily Values are based on a 2,000 calorie diet
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