Family Favorite & Customizable!
I make this easy pasta dish all the time, especially on busy weeknights! I change it up with different kinds of pasta, vegetables and protein! The Parmesan sauce is creamy and delicious, but made lighter with chicken broth. (Not as thick and “guilty” as Alfredo sauce.) Everyone loves this dish at our house!
Customize the Protein & Vegetables!
Winner, winner chicken dinner! – or not! You can easily go all vegetable with this recipe or swap the chicken out for pork, shrimp or sausage. I’ve used all different kinds of vegetables too, use what you have on hand! You’ll need about 5 cups. I have used, roasted red peppers, sun-dried tomatoes, grape tomatoes, asparagus, spinach, artichokes…
Cook your protein first, in this case I used leftover grilled chicken from the night before. You can easily just cook you chicken or other protein right in the skillet you’ll use for the rest of the dish. I usually cook the protein, remove it from the skillet and add it back in at the end, so it doesn’t get overcooked. Have your pasta water salted and boiling.
Sauté your onions and garlic, then add broth and cream. If you want to add a little white wine, you can do that too right before the broth.
Simmer the broth and cream to reduce and thicken slightly. Add in your vegetables.
Meanwhile cook your pasta. Before draining your pasta reserve some of the cooking water. The starchy water helps to thicken and bring the whole dish together. Add your chicken back in to warm and you’re good to go!