Creamy Herb Chicken with Vegetables over Pasta
Description
This Creamy Herb Chicken with Vegetables over Pasta is a rich and satisfying meal featuring tender chicken breast pieces sautéed with colorful vegetables, then simmered in a luscious creamy herb sauce. The sauce is infused with garlic, Italian herbs, and Parmesan cheese, coating every strand of pasta beautifully. It’s a perfect family dinner — comforting, balanced, and deliciously aromatic.
Time Overview
Ingredients
For the Chicken and Vegetables
2 boneless, skinless chicken breasts — sliced into thin strips
2 tbsp olive oil
tbsp
1 red bell pepper — sliced
1 small zucchini — sliced into half-moons
1 cup broccoli florets
3 cloves garlic — minced
Salt and black pepper — to taste
For the Creamy Herb Sauce
1 cup heavy cream (or half-and-half for lighter option)
½ cup chicken broth
½ cup grated Parmesan cheese
1 tsp Italian seasoning
½ tsp dried basil
½ tsp dried parsley (or fresh for garnish)
¼ tsp crushed red pepper flakes (optional, for heat)
For the Pasta
8 oz (225 g) fettuccine or penne pasta
Salt for pasta water
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to package instructions until al dente.
Drain and set aside, reserving ½ cup of pasta water.
Step 2: Cook the Chicken
Heat 1 tbsp olive oil and butter in a large skillet over medium heat.
Add the chicken slices, season with salt and pepper, and cook for 5–6 minutes until golden and cooked through.
Remove chicken from the pan and set aside.
Step 3: Sauté the Vegetables
In the same skillet, add the remaining 1 tbsp olive oil.
Add garlic, bell pepper, zucchini, and broccoli.
Sauté for about 5–7 minutes until vegetables are slightly tender but still crisp.
Remove and set aside with the chicken
Step 4: Make the Creamy Herb Sauce
n the same pan, pour in chicken broth and scrape up any browned bits.
Stir in heavy cream, Parmesan cheese, and herbs (Italian seasoning, basil, parsley, red pepper flakes).
Simmer for 3–5 minutes on low heat until thickened slightly.
Step 5: Combine Everything
Return chicken and vegetables to the pan.
Add cooked pasta and toss to coat evenly.
If the sauce is too thick, add a splash of reserved pasta water until desired consistency.
Taste and adjust seasoning with more salt or pepper.
Step 6: Serve
Garnish with extra Parmesan and fresh herbs. Serve hot with garlic bread or a light salad.
Chef’s Tips
Substitute Greek yogurt or light cream for a healthier sauce.
You can swap veggies — mushrooms, spinach, or asparagus work great.
Try using whole wheat or gluten-free pasta to suit your diet.
Nutrition Information (Per Serving)
(Estimated — values may vary depending on ingredients used)
Frequently Asked Questions (Q&A)
Can I make this dish ahead of time?
Yes! You can cook the chicken and sauce ahead of time, then store separately. Reheat gently with a splash of milk or broth before tossing with freshly cooked pasta.
What herbs work best for the creamy sauce?
Italian seasoning blends (oregano, thyme, basil, rosemary) work beautifully. Fresh parsley or basil at the end adds brightness.
Can I make it dairy-free?
Absolutely — replace cream with coconut cream and Parmesan with nutritional yeast or vegan cheese.
How can I make it spicier?
Add more crushed red pepper flakes or a dash of hot sauce to the sauce. What kind of pasta works best?
Fettuccine, penne, or rotini hold the creamy sauce nicely. You can even use egg noodles for extra richness.
Can I use leftover chicken?
Yes, leftover grilled or rotisserie chicken works perfectly — just skip the cooking step and add it when mixing with the sauce