Ultimate Creamy Pasta with Grilled Chicken and Veggies
This Ultimate Creamy Pasta is a beautiful balance of grilled chicken, colorful veggies, and velvety sauce. Tender pasta is coated in a light, garlicky cream sauce made with Greek yogurt and Parmesan — keeping it rich yet healthy. Perfect for a weeknight dinner that tastes gourmet!
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 3–4
Ingredients
For the Grilled Chicken
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 clove garlic, minced
½ tsp Italian seasoning
½ tsp paprika
Salt & pepper, to taste
1 tsp lemon juice
For the Veggies
1 small zucchini, sliced
1 small red bell pepper, sliced
1 cup broccoli florets
½ cup cherry tomatoes, halved
1 tsp olive oil
Pinch of salt and pepper
For the Creamy Sauce
1 tbsp olive oil
2 cloves garlic, minced
1 cup milk (or a mix of milk & cream for richer sauce)
¼ cup Greek yogurt or light cream cheese
¼ cup grated Parmesan cheese
1 tsp Italian seasoning
Salt & pepper, to taste
Optional: a squeeze of lemon juice or zest for brightness
For Serving
8 oz (about 225 g) pasta (penne, fettuccine, or rigatoni)
1 tbsp fresh parsley, chopped
Extra Parmesan for garnish
Instructions
1. Grill the Chicken
In a small bowl, mix olive oil, garlic, paprika, Italian seasoning, salt, pepper, and lemon juice.
Rub over chicken breasts and let marinate for 10 minutes (or longer if possible).
Heat a grill pan or skillet over medium heat.
Cook chicken 5–6 minutes per side until golden and cooked through.
Rest for 5 minutes, then slice thinly.
2. Cook the Pasta
Bring salted water to a boil.
Add pasta and cook until al dente (1 minute less than package instructions).
Reserve ½ cup pasta water, then drain.
3. Saute the Veggies
In a skillet, heat olive oil.
Add zucchini, bell peppers, and broccoli.
Saute 3–4 minutes until tender-crisp.
Add cherry tomatoes last and cook 1 more minute.
Remove from pan and set aside.
4. Make the Creamy Sauce
In the same pan, heat olive oil or butter.
Add minced garlic and cook 30 seconds.
Pour in milk and stir continuously.
Add Greek yogurt (or cream cheese) and whisk until smooth.
Stir in Parmesan and Italian seasoning.
Simmer until slightly thickened (3–5 minutes).
If too thick, add a splash of reserved pasta water.
5. Combine Everything
Add cooked pasta to the sauce. Toss to coat.
Stir in grilled chicken slices and sauteed veggies.
Season with salt, pepper, and a squeeze of lemon juice.
6. Serve
Plate the creamy pasta, top with extra Parmesan and parsley.
Enjoy warm!
Chef’s Tips
Use whole wheat or chickpea pasta for added fiber and protein.
For extra flavor, add a few sun-dried tomatoes or a spoonful of pesto to the sauce.
If you prefer dairy-free, substitute cashew cream or coconut milk instead of yogurt.
Add spinach or mushrooms for more veggie richness.
Frequently Asked Questions
Q1: Can I make this without dairy?
Yes — use plant milk and cashew cream or coconut yogurt instead of dairy-based cream or cheese.
Q2: Can I meal-prep this?
Definitely. Store in airtight containers for up to 3 days. Reheat gently with a splash of milk to loosen the sauce.
Q3: What veggies go best with this?
Zucchini, bell peppers, broccoli, spinach, cherry tomatoes, asparagus, or peas — all work beautifully.
Nutritional Information
Calories: 520 kcal
Protein: 38 g
Carbs: 55 g
Fat: 15 g
Fiber: 5 g
Sugar: 6 g
Sodium: 540 mg