Creamy Chicken and Veggies Pasta with Garlic Sauce
Description:
This creamy chicken and veggie pasta dish is comfort food at its finest. Juicy chicken breast is seared and tossed with colorful vegetables and tender pasta, all coated in a rich, garlicky cream sauce. It’s a balanced, protein-packed meal that’s great for weeknight dinners or meal prep.
Time Breakdown:
Step Time
Prep 15 min
Cooking 25 min
Total Time 40 min
Ingredients (4 servings):
Main:
300g (10 oz) pasta (penne, fettuccine, or your choice)
2 boneless, skinless chicken breasts (about 400g)
2 tbsp olive oil (divided)
Salt and pepper (to taste)
1 tsp Italian seasoning or mixed herbs
1 cup broccoli florets
1 red bell pepper, sliced
1 small zucchini, sliced
1/2 cup cherry tomatoes (optional)
Garlic Cream Sauce:
3 tbsp unsalted butter
4 garlic cloves, minced
2 tbsp all-purpose flour
1 1/2 cups milk (whole or 2%)
1/2 cup heavy cream (or use full milk for lighter version)
1/2 cup grated Parmesan cheese
Salt & black pepper to taste
1/4 tsp red chili flakes (optional, for kick)
Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Cook the Pasta
Boil pasta in salted water according to package instructions. Drain and set aside, reserving 1/2 cup pasta water.
Step 2: Cook the Chicken
Season chicken breasts with salt, pepper, and Italian seasoning.
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Sear chicken on both sides until golden and cooked through (about 5–6 minutes per side). Remove, rest for 5 minutes, then slice thinly.
Step 3: Sauté the Veggies
In the same skillet, add 1 tbsp olive oil.
Add broccoli, bell pepper, zucchini, and cherry tomatoes. Sauté 5–6 minutes until just tender. Remove and set aside.
Step 4: Make the Garlic Cream Sauce
In the skillet, melt butter over medium heat.
Add minced garlic and sauté for 1 minute until fragrant.
Stir in flour, cook 1 minute to form a roux.
Gradually whisk in milk and cream. Stir constantly to avoid lumps.
Simmer for 4–5 minutes until sauce thickens.
Stir in Parmesan, salt, pepper, and red chili flakes.
Step 5: Combine Everything
Add cooked pasta, sautéed veggies, and sliced chicken into the skillet.
Toss everything together. If too thick, add some reserved pasta water to loosen.
Taste and adjust seasoning.
Step 6: Serve
Plate the pasta and garnish with chopped parsley and extra Parmesan.
Nutritional Info (Per Serving — Approximate):
Nutrient Amount
Calories 600–650 kcal
Protein 35–40g
Carbohydrates 50–55g
Fat 30–35g
Saturated Fat 12g
Fiber 4–5g
Sugar 6g
Sodium 500–600mg
For a lighter version: use low-fat milk, less cheese, and omit heavy cream.
Frequently Asked Questions
1. Can I make this dish ahead of time?
Yes! It reheats well. Store in the fridge for up to 3 days. Add a splash of milk when reheating to maintain creaminess.
2. Can I use different vegetables?
Absolutely. Mushrooms, spinach, peas, or carrots work great. Use whatever is in season or in your fridge.
3. Is it okay to substitute the chicken?
Yes. Try shrimp, turkey, or tofu for a different protein option.
4. Can I make it gluten-free?
Yes, use gluten-free pasta and a gluten-free flour like rice flour or cornstarch in the sauce.
5. Can I make it dairy-free?
Use olive oil instead of butter, a plant-based milk (like oat milk), and dairy-free cheese alternat
ives.