Hearty pasta with chicken, fresh vegetables, creamy Parmesan sauce, and a bright lemon finish.
# What you'll need:
→ Proteins
01 - 1 large chicken breast, diced (or 1 cup cooked shredded chicken)
→ Pasta
02 - 10 oz dried pasta (penne, fusilli, or similar)
→ Vegetables
03 - 1/2 cup cherry tomatoes, halved
04 - 1/2 cup frozen peas
05 - 1/2 cup bell pepper, diced
06 - 1/2 cup zucchini, sliced
07 - 1/2 cup spinach, roughly chopped
→ Pantry Staples
08 - 2 tablespoons olive oil
09 - 2 cloves garlic, minced
10 - 1 teaspoon dried Italian herbs
11 - 1/2 cup canned diced tomatoes or tomato sauce
→ Dairy
12 - 1/2 cup grated Parmesan cheese
13 - 1/2 cup shredded mozzarella cheese
14 - 1/3 cup heavy cream
→ Garnish
15 - Fresh basil leaves
16 - Cracked black pepper
→ Finish
17 - Zest of 1 lemon
# Method:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper, and sauté until golden and cooked through, about 5 to 6 minutes. Remove and set aside.
03 - In the same skillet, add minced garlic and diced bell pepper. Sauté for 2 minutes until fragrant. Add cherry tomatoes, sliced zucchini, and Italian herbs; cook for 3 to 4 minutes, stirring occasionally.
04 - Stir in canned diced tomatoes, frozen peas, and chopped spinach. Simmer for an additional 3 to 4 minutes until vegetables are tender.
05 - Reduce heat to low. Return cooked chicken to skillet. Pour in heavy cream and add half of the Parmesan and mozzarella cheeses. Stir until cheeses melt and sauce is creamy.
06 - Add cooked pasta to the skillet and toss to combine. If sauce is too thick, add reserved pasta water a splash at a time to loosen.
07 - Adjust seasoning to taste. Serve immediately, topped with remaining cheese, fresh basil leaves, cracked black pepper, and lemon zest.
