Creamy Chicken & Pasta

Ready in just over 20 minutes, a rich Parmesan sauce with a hint of nutmeg coats chicken, penne pasta, and a colorful melange of vegetables.

Creamy Chicken & Pasta
Servings: 4 Prep 10 mins Cook 12 mins


  • 8 ounces penne
  • 3 small carrots, peeled and sliced into coins
  • 2 cups broccoli flowerets
  • 1 medium zucchini, sliced
  • 1 cup frozen peas
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon canola oil
  • 3/4 cup heavy cream
  • 1 cup shredded Parmesan cheese
  • Pinch nutmeg

Make It

1. Cook penne in boiling salted water for 12 minutes. Add carrots, broccoli and zucchini for last 4 minutes of cooking time. Add peas during the last minute. Drain; transfer to a large serving bowl.

2. Meanwhile, sprinkle chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook 8 minutes, or until cooked through.

3. Add cream, cheese, the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and nutmeg to skillet. Boil for 2 minutes, until thick. Toss with pasta and vegetables.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 632, Fat, total (g): 26, chol. (mg): 137, sat. fat (g): 13, sodium (mg): 599, Percent Daily Values are based on a 2,000 calorie diet.