Creamy Chicken and Pasta

Recipe submitted by: Amy Pickett

Recipe courtesy of:

Ready in 20 minutes, a Parmesan sauce with a hint of nutmeg coats chicken, penne, and veggies.
cook 10min
cook 12min
cook 4

What's in it


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

How to cook it


  • 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.
  • 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.
  • 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.