A colorful, nutrient-packed twist on the classic creamy pasta.
Ingredients
The Protein & Pasta:
• Chicken: 1.5 lbs chicken breasts (seasoned with salt, pepper, and dried Italian herbs)
• Pasta: 1 box (16 oz) Penne pasta
The Garden Vegetables:
• 2 medium zucchinis, cubed
• 1 large carrot, diced
• 1 cup broccoli florets
• 1 cup frozen green peas
• 1 red bell pepper, chopped
• 2 cloves garlic, minced (optional, for the sauté)
The Alfredo Sauce:
• 2 cups heavy cream (or a pre-made Alfredo base as seen in the pour)
• 1 cup shredded mozzarella or parmesan cheese
• 2 tbsp olive oil (for searing)
• Seasoning: Salt, cracked black pepper, and dried oregano/basil to taste
Instructions
1. Prepare the Pasta: Boil the penne in salted water according to package instructions until al dente. Drain and set aside.
2. Sear the Chicken: In a large skillet over medium-high heat, add a splash of oil. Sear the seasoned chicken breasts until golden brown on the outside and cooked through. Once finished, move them to a cutting board, let them rest for a few minutes, and then slice into bite-sized strips.
3. Sauté the Vegetables: In the same skillet (to soak up those chicken juices), add your carrots, zucchini, broccoli, peas, and peppers. Sauté for 5–7 minutes until the vegetables are tender-crisp and vibrant in color.
4. Combine Pasta & Veggies: Toss the cooked penne directly into the skillet with the sautéed vegetables.
5. The Creamy Base: Pour the heavy cream (or Alfredo sauce) over the pasta and vegetable mixture. Stir well over medium heat until the sauce begins to simmer and coat everything evenly.
6. Add the Chicken: Fold in the sliced chicken strips so they are well-distributed throughout the pan.
7. The Cheesy Finish: Sprinkle a generous amount of shredded mozzarella or parmesan over the top. Stir gently until the cheese is melted and the sauce is thick and glossy.
8. Serve: Season with extra cracked black pepper and serve warm.