Cheesy Chicken Penne Bowl with Broccoli, Zucchini & Cherry Tomatoes
This wholesome chicken penne bowl combines tender pieces of chicken with sautéed zucchini, roasted broccoli, and juicy cherry tomatoes — all coated in a creamy, cheesy sauce. It’s a comfort bowl that’s hearty, colorful, and perfectly balanced between richness and freshness.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4
Ingredients
For the Chicken & Pasta
250 g penne pasta
2 medium chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
2 cloves garlic, minced
1 tsp Italian seasoning (or mix of oregano, basil, thyme)
Salt and black pepper, to taste
For the Veggies
1 small zucchini, sliced into half-moons
1 cup broccoli florets
1 cup cherry tomatoes, halved
1 tbsp olive oil
Pinch of salt and pepper
For the Cheesy Sauce
1 tbsp olive oil
1 tbsp all-purpose flour
1 ½ cups milk
½ cup shredded mozzarella
½ cup grated cheddar
¼ cup grated Parmesan
¼ tsp chili flakes
Salt & pepper to taste
For Garnish
Fresh parsley or basil, chopped
Extra Parmesan for topping
Instructions
1. Cook the Pasta
Boil a pot of salted water.
Add penne and cook until al dente. Drain, reserving ½ cup pasta water. Set aside.
2. Cook the Chicken
Heat 1 tbsp olive oil in a skillet over medium-high heat.
Add chicken, garlic, Italian seasoning, salt, and pepper.
Cook for 6–7 minutes until golden and cooked through.
Remove and set aside.
3. Saute the Veggies
In the same pan, add 1 tbsp olive oil.
Add zucchini and broccoli. Sauté for 4–5 minutes until lightly tender.
Add cherry tomatoes and cook 1–2 minutes more until they soften slightly.
Season with salt and pepper. Remove and set aside.
4. Make the Cheesy Sauce
In a saucepan, melt butter over medium heat.
Whisk in flour and cook for 1 minute.
Slowly whisk in milk until smooth and thickened (about 3–4 minutes).
Stir in mozzarella, cheddar, and Parmesan until melted and creamy.
Add salt, pepper, and chili flakes (if using).
5. Combine Everything
Add cooked pasta, chicken, and veggies into the sauce.
Toss well to coat. Add a splash of pasta water for creamier texture if needed.
6. Serve the Bowl
Spoon into bowls.
Garnish with chopped parsley or basil and extra Parmesan.
Optional: drizzle with olive oil or a squeeze of lemon juice for brightness.
Tips
For lighter sauce: use Greek yogurt instead of cream and add a splash of vegetable broth.
Add spinach or peas for extra greens.
Roast the broccoli beforehand for deeper flavor.
Substitute mozzarella with fontina or provolone for a gooier texture.
Serving Suggestion
Serve warm with a side of garlic bread or a crisp Mediterranean salad (like arugula, cucumber, and lemon vinaigrette).
Nutritional Information
Calories: ~560 kcal
Protein: 40 g
Carbs: 46 g
Fat: 22 g
Fiber: 6 g
Calcium: 25% DV