Loaded Creamy Chicken Power Bowl with Veggie Medley and Garlic Pasta
A rich and satisfying power bowl layered with juicy creamy chicken, roasted seasonal veggies, and a bed of buttery garlic pasta. It’s balanced with protein, carbs, and fresh flavors—perfect for fueling your day or enjoying as a hearty dinner.
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Ingredients
For the Creamy Chicken:
2 chicken breasts (or thighs), boneless skinless
2 tbsp olive oil
2 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
½ tsp paprika
Salt & black pepper, to taste
Optional: pinch of chili flakes for mild heat
For the Veggie Medley:
1 zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup broccoli florets
1 carrot, sliced thin
2 tbsp olive oil
1 tsp dried Italian herbs (oregano, thyme, or basil)
Salt & pepper, to taste
For the Garlic Pasta:
200 g (7 oz) spaghetti, penne, or fettuccine
2 tbsp olive oil
3 cloves garlic, minced
½ cup reserved pasta water
2 tbsp Parmesan cheese
Salt & pepper, to taste
Garnish:
Fresh parsley, chopped
Extra Parmesan cheese
Instructions
1. Cook the veggies:
Preheat oven to 200°C (400°F).
Toss zucchini, peppers, broccoli, and carrot with olive oil, herbs, salt, and pepper.
Spread on a baking tray and roast 18–20 minutes until slightly charred and tender.
2. Make the creamy chicken:
Season chicken with paprika, salt, and pepper.
Heat olive oil in a skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden and cooked through. Remove and slice.
In the same skillet, add butter and garlic, saute 1 minute.
Pour in cream, Parmesan, salt, and pepper. Simmer 3–4 minutes until thickened.
Add sliced chicken back in and coat with sauce.
3. Cook the garlic pasta:
Cook pasta according to package directions; reserve ½ cup pasta water.
In a skillet, melt butter, add garlic, and saute until fragrant.
Toss in cooked pasta, reserved water, Parmesan, salt, and pepper. Mix well until glossy.
4. Assemble the power bowl:
Place garlic pasta as the base.
Add a scoop of roasted veggie medley.
Top with creamy chicken and drizzle extra sauce.
Garnish with parsley and Parmesan.
Notes & Tips
Healthier swap: Use whole-wheat pasta and light cream.
Boost protein: Add chickpeas or lentils with the veggies.
Add freshness: Serve with a lemon wedge for brightness.
Meal prep: Store chicken, pasta, and veggies separately for up to 3 days.
Frequently Asked Questions
Q: Can I use pre-cooked rotisserie chicken?
A: Yes—just skip cooking raw chicken, shred the rotisserie chicken, and toss it in the creamy sauce.
Q: Can I make this dairy-free?
A: Use coconut milk instead of cream and nutritional yeast instead of Parmesan.
Q: What other veggies work well?
A: Asparagus, mushrooms, cherry tomatoes, or green beans are great swaps.
Nutritional information
Calories: ~670
Protein: 41g
Carbohydrates: 58g
Fiber: 7g
Sugars: 8g
Fat: 30g
Saturated Fat: 12g
Sodium: ~640mg