One-Pan Creamy Chicken and Vegetable Fusilli
A comforting, creamy pasta dish featuring chicken, fusilli, and vibrant vegetables, perfect for weeknight dinners.
Ingredients
Pasta and Protein
- 1 lb fusilli pasta provides a hearty base
- 1.5 lbs boneless chicken breast, diced adds protein and substance
Vegetables
- 1 cup frozen green peas adds sweetness and color
- 1 cup diced carrots contributes texture and sweetness
- 1 medium onion, diced adds sweetness and texture
- 3 cloves garlic, minced provides aromatic flavor
Sauce
- 1 cup heavy cream creates a rich, luscious sauce
- 1/2 cup chicken broth adds depth and moisture
- 1/2 cup grated Parmesan cheese adds sharp, salty flavor
Cooking Essentials
- 2 tbsp olive oil for sautéing
Instructions
Preparation
- Cook the fusilli pasta according to package instructions until al dente, reserving one cup of pasta water before draining.
- Heat olive oil in a large cast iron skillet over medium-high heat. Add diced chicken, cooking until golden brown and no longer pink, about 6 to 8 minutes. Remove chicken and let rest.
- In the same skillet, add diced onion and carrots. Sauté for 4 to 5 minutes until softened.
- Add minced garlic and cook for an additional minute until fragrant.
Cooking
- Pour in chicken broth and heavy cream, bringing to a gentle simmer for 3 to 4 minutes, thickening slightly.
- Return cooked chicken to the skillet, add frozen peas and reserved pasta, tossing until well mixed.
- Sprinkle in grated Parmesan cheese and stir until melted and combined. Season with salt and pepper to taste.
Notes
For richer flavor, brown chicken in batches. Adjust sauce thickness with reserved pasta water. Use fresh Parmesan for best results.
Nutrition
Serving: 1gCalories: 640kcalCarbohydrates: 70gProtein: 40gFat: 25gSaturated Fat: 15gSodium: 600mgFiber: 5gSugar: 4g
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