Description
A hearty and comforting pasta bowl featuring tender chicken, roasted vegetables, and potatoes in a creamy garlic sauce.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts, cubed
- 8 oz pasta (such as penne or fusilli)
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 1 cup diced potatoes
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried Italian herbs
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss broccoli, mushrooms, and potatoes with 1 tbsp olive oil, salt, pepper, and Italian herbs. Roast for 20-25 minutes until tender.
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat remaining olive oil over medium heat. Add chicken cubes and cook until browned and cooked through, about 8-10 minutes. Add minced garlic and cook for 1 minute.
- Reduce heat to low. Stir in heavy cream and Parmesan cheese until sauce thickens slightly. Add cooked pasta and roasted vegetables, tossing to combine. Season with salt and pepper.
- Serve warm in bowls, garnished with extra Parmesan if desired.
Notes
You can customize the seasonings to taste.