Description
A festive and cozy chicken pasta dish with creamy sauce and vibrant red and green veggies, perfect for holiday dinners.
Ingredients
- 8 oz pasta (penne, rotini, or farfalle)
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-size pieces
- 2 cups spinach or broccoli florets
- 1 red bell pepper, sliced
- 1/2 cup basil pesto
- 1 cup heavy cream or half and half
- 2 oz cream cheese (optional)
- 2 cloves garlic, minced
- Salt to taste
- Black pepper to taste
- 1 tsp Italian seasoning
- 1/2 cup grated parmesan cheese
- Red pepper flakes and lemon zest for garnish (optional)
Instructions
- Boil the pasta. Salt the water and cook until just tender, then drain, saving a splash of pasta water.
- Cook the chicken in a large skillet with a little oil or butter, seasoning with salt, pepper, and Italian seasoning until golden and cooked through.
- Add the red bell pepper and green veggies to the skillet and toss until they are slightly crisp.
- Lower the heat and stir in cream and pesto, adding parmesan and cream cheese (if using) until smooth.
- Toss the pasta with the sauce in the skillet, adding pasta water if necessary to loosen the sauce.
Notes
Leftovers can be stored in an airtight container for 3-4 days and are best reheated with a splash of milk or cream to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian