Ingredients
Scale
- 1 pound pasta (penne, farfalle, or rotini)
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup asparagus, cut into 1-inch pieces
- 1/2 cup frozen peas
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
- While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Season with Italian seasoning, salt, and pepper.
- Add broccoli, carrots, and asparagus to the skillet and cook for 3-4 minutes, or until slightly tender.
- Stir in frozen peas, minced garlic, chicken broth, and heavy cream. Bring to a simmer and cook for 2-3 minutes, or until sauce has slightly thickened.
- Add drained pasta to the skillet and toss to coat. Add reserved pasta water if needed to adjust the consistency of the sauce.
- Stir in Parmesan cheese and garnish with fresh parsley. Serve immediately.
Notes
For a lighter sauce, use half-and-half instead of heavy cream. You can also add other vegetables such as zucchini, bell peppers, or mushrooms. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg