When it comes to comfort food, pasta is always a go-to—but this creamy chicken and vegetable pasta with Parmesan takes things to a whole new level. It’s got everything you crave in a weeknight dinner: tender bites of chicken, a medley of fresh vegetables, perfectly cooked pasta, and a luxuriously creamy sauce finished with Parmesan cheese. The flavors are balanced beautifully—the chicken adds protein and heartiness, the vegetables bring freshness and color, and the cream and Parmesan tie it all together with richness. Best of all, this recipe is straightforward and can be made in under 40 minutes, making it perfect for busy evenings when you want something satisfying without spending hours in the kitchen.
Ingredients
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10.5 oz (300 g) chicken breast, diced
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2 tbsp olive oil (divided)
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1 tsp salt (divided)
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1 tsp sweet paprika powder
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1/2 tsp ground black pepper (divided)
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1 tbsp butter
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2 cloves fresh garlic, minced
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8.8 oz (250 g) pasta of choice (penne, fusilli, or rigatoni work best)
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1 fresh celery stalk, diced
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1 fresh onion, chopped
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1 cup fresh mushrooms, sliced
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1/2 tsp garlic powder
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2 cups fresh spinach
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1 fresh zucchini, diced
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1 cup (240 ml) cream
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5.2 oz (150 g) Parmesan cheese, freshly grated
Cooking Directions
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Dice the chicken breast into bite-sized cubes.
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In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the chicken pieces and season with half the salt, paprika powder, and a pinch of black pepper.
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Cook for about 5–7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove and set aside.
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In the same skillet, melt the butter. Add the minced fresh garlic and sauté for about a minute until fragrant.
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Add the diced celery and onion, cooking for 3–4 minutes until softened.
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Stir in the sliced mushrooms and continue to cook for 5 minutes until they release their juices and become golden.
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Sprinkle in garlic powder, the remaining salt, and black pepper for seasoning.
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Meanwhile, cook the pasta in salted boiling water according to package instructions until al dente. Drain, toss with 1 tablespoon olive oil, and set aside.
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Add the zucchini and fresh spinach to the vegetable mixture in the skillet. Stir and cook until the zucchini is tender and the spinach has wilted.
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Pour in the cream, stirring to create a smooth sauce. Lower the heat and simmer gently for 2–3 minutes.
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Add the cooked chicken back to the skillet, followed by the pasta. Toss everything together until well coated in the creamy sauce.
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Sprinkle in freshly grated Parmesan cheese and stir until melted and combined.
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Taste and adjust seasonings if needed. Serve warm with an extra dusting of Parmesan on top.
Nutrients (per serving, serves 4)
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Calories: ~620
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Protein: 36 g
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Carbohydrates: 54 g
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Fat: 28 g
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Fiber: 6 g
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Sodium: 780 mg
Why You’ll Love This Recipe
This pasta dish has that cozy, restaurant-quality feel without the fuss. You’ll love how the creamy sauce clings to every bite of pasta, delivering flavor in every forkful. The balance of lean chicken and fresh vegetables keeps the dish hearty yet wholesome, while the Parmesan makes it indulgent. It’s versatile too—you can make it a family dinner, a meal-prep option, or even a dish to impress guests with minimal effort.
The Origins and Inspiration Behind the Dish
Creamy pasta dishes are beloved across Italian cuisine, but this version leans more toward a modern, Mediterranean-inspired style that blends vegetables with rich dairy. The technique of combining sautéed chicken with fresh vegetables and finishing it with cream and cheese has roots in rustic Italian cooking, where seasonal produce is always at the heart of the dish. By pairing chicken with Parmesan and a variety of vegetables, this recipe embodies that balance of indulgence and nourishment.
Ingredient Spotlight
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Chicken Breast: Lean protein that cooks quickly and absorbs spices beautifully.
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Pasta: A neutral base that soaks up all the creamy, cheesy flavors.
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Spinach & Zucchini: Fresh, nutrient-rich veggies that keep the dish from being too heavy.
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Mushrooms: Earthy and savory, they add depth to the sauce.
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Parmesan Cheese: Salty, nutty, and creamy—this is the flavor powerhouse of the dish.
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Cream: Gives the pasta its silky, luxurious texture.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce. Avoid microwaving for too long as it can cause the sauce to split. Freezing isn’t recommended because cream-based sauces tend to separate after thawing.
Common Variations to Try
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Protein Swap: Use shrimp, salmon, or turkey instead of chicken.
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Cheese Twist: Swap Parmesan for Pecorino Romano or Grana Padano for a sharper bite.
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Veggie Boost: Add peas, broccoli, or roasted bell peppers for more color and nutrition.
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Lightened Version: Use half-and-half instead of cream for a lighter sauce.
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Herb Finish: Add fresh basil, parsley, or thyme just before serving for a fragrant lift.
Pairing Recommendations
This dish pairs beautifully with a crisp white wine like Sauvignon Blanc or Pinot Grigio, which balances the richness of the cream. For non-alcoholic options, sparkling water with lemon or a light herbal iced tea works well. On the side, garlic bread or a simple arugula salad with balsamic dressing makes the meal complete.
Health Benefits
This creamy chicken pasta might feel indulgent, but it’s packed with nutrition too. Chicken breast provides lean protein for muscle repair and satiety. Spinach and zucchini add vitamins A, C, and K along with antioxidants. Mushrooms contribute fiber and immune-boosting compounds. While cream and Parmesan bring fat, they also provide calcium and flavor satisfaction, meaning you’ll feel fuller with a smaller portion. It’s comfort food with real benefits.
Conclusion
This creamy chicken and vegetable pasta with Parmesan is the kind of recipe you’ll keep coming back to. It’s easy enough for a weeknight but impressive enough for special occasions. With its blend of protein, vegetables, and rich cheesy cream, it’s a complete meal that satisfies every craving. Next time you’re in the mood for pasta, skip the plain tomato sauce and give this dish a try—you’ll find it earns a spot in your regular rotation.