Creamy Chicken & Veggie Pasta

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4–6
Difficulty: Easy to Moderate

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Introduction

Nothing beats a comforting bowl of pasta, especially when it’s loaded with tender chicken, colorful vegetables, and coated in a rich, creamy sauce. This Creamy Chicken & Veggie Pasta is an all-in-one meal that combines protein, fresh veggies, and carbs in a delicious, well-balanced way.

Perfect for busy weeknights or cozy weekend dinners, this recipe is not only satisfying but also adaptable. You can use your favorite vegetables, pasta shapes, or even substitute dairy alternatives for a lighter version. The result is always a creamy, flavorful pasta dish that pleases both kids and adults alike.

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Ingredients

For the Chicken:

• 1.5 lbs (680g) boneless skinless chicken breast or thighs, cut into strips or cubes

• 1 tsp garlic powder

• 1/2 tsp paprika

• 1/2 tsp Italian seasoning

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 tbsp olive oil

For the Pasta & Sauce:

• 12 oz (340g) penne, fusilli, or fettuccine pasta

• 2 tbsp butter

• 1 small yellow onion, finely chopped

• 3 cloves garlic, minced

• 1 red bell pepper, sliced thin

• 1 cup broccoli florets (blanched or steamed)

• 1 cup baby spinach (optional)

• 1 small zucchini, sliced

• 1 1/4 cups heavy cream

• 1/2 cup chicken broth

• 3/4 cup grated Parmesan cheese

• Salt and pepper to taste

• Red pepper flakes (optional for heat)

• Fresh parsley or basil for garnish

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Kitchen Tools You’ll Need

• Large skillet or sauté pan

• Medium pot (for pasta)

• Strainer

• Cutting board & sharp knife

• Wooden spoon or spatula

• Measuring cups and spoons

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How to Make Creamy Chicken & Veggie Pasta

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Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook the pasta according to package instructions until al dente.

3. Reserve 1/2 cup of pasta water before draining.

4. Drain and set aside.

Tip: Toss cooked pasta with a small drizzle of olive oil to keep it from sticking while you prepare the rest.

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Step 2: Season & Sear the Chicken

1. In a mixing bowl, combine chicken pieces with garlic powder, paprika, Italian seasoning, salt, and black pepper.

2. Heat olive oil in a large skillet over medium-high heat.

3. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until browned and cooked through.

4. Remove chicken from skillet and set aside. Keep warm.

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Step 3: Sauté the Vegetables

1. In the same skillet, melt 2 tablespoons of butter over medium heat.

2. Add the chopped onion and cook for 3–4 minutes until translucent.

3. Stir in garlic and cook for another 30 seconds until fragrant.

4. Add sliced bell pepper, zucchini, and blanched broccoli. Sauté for 4–5 minutes until veggies are tender but still vibrant.

5. Stir in the baby spinach (if using) and let it wilt down.

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Step 4: Make the Cream Sauce

1. Lower the heat to medium-low and pour in the heavy cream and chicken broth.

2. Stir to combine and let it come to a gentle simmer.

3. Add Parmesan cheese and mix until melted and the sauce thickens slightly.

4. Season with salt, pepper, and a pinch of red pepper flakes if desired.

5. If the sauce is too thick, add a splash of reserved pasta water to adjust the consistency.

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Step 5: Combine Everything

1. Return the cooked chicken to the skillet with the sauce and vegetables.

2. Add the drained pasta and gently toss everything together until well coated in the creamy sauce.

3. Cook for another 2–3 minutes until heated through.

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Step 6: Garnish and Serve

1. Transfer the creamy chicken and veggie pasta to serving plates or bowls.

2. Garnish with freshly chopped parsley or basil and an extra sprinkle of Parmesan.

3. Serve warm with garlic bread or a side salad.

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Optional Add-Ons & Substitutions

• Protein Alternatives: Use cooked shrimp, turkey, or even tofu for a vegetarian twist.

• Vegetable Swaps: Try mushrooms, cherry tomatoes, asparagus, or kale.

• Dairy-Free Option: Replace cream with coconut cream and skip or substitute the Parmesan with nutritional yeast.

• Pasta Variety: Whole wheat, gluten-free, or even chickpea pasta work well.

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Flavor Tips

• Want more heat? Add 1/2 teaspoon of Cajun or chili seasoning.

• A splash of white wine added before the cream adds depth to the sauce.

• Grate fresh Parmesan rather than using pre-shredded for a smoother sauce.

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Storing & Reheating

To Store:
Cool completely and transfer to an airtight container. Refrigerate for up to 4 days.

To Freeze:
Place in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

To Reheat:
Gently warm in a skillet over low heat, adding a bit of cream, milk, or broth to revive the sauce. You can also microwave in short bursts, stirring in between.

Nutrition Information (Per Serving)

Note: Nutritional values are estimates and may vary depending on ingredients and portion sizes.