Ingredients
Scale
- 12 ounces penne pasta
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 1 pound chicken breast, sliced
- 3 cloves garlic, minced
- 1 cup broccoli florets
- 1 cup sliced bell peppers
- 1 cup zucchini slices
- 1 cup cherry tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese
- 2 tablespoons fresh basil
Instructions
- Boil the penne pasta in salted water until tender, then drain and set aside.
- In a large skillet, heat olive oil over medium heat and cook the sliced chicken until done. Set the chicken aside.
- In the same skillet, sauté the minced garlic for a brief moment until fragrant.
- Add the broccoli, bell peppers, and zucchini to the skillet and cook until they are crisp-tender.
- Stir in the cherry tomatoes, Italian seasoning, black pepper, and red pepper flakes. Cook for a couple of minutes.
- Pour in the heavy cream and sprinkle the Parmesan cheese over the top. Stir everything together until creamy.
- Combine the cooked pasta and chicken with the sauce and vegetables, mixing well to coat everything.
- Finish by adding fresh basil for a burst of flavor.
Notes
Serve with extra Parmesan cheese on the side and pair with a salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Poultry
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg