One Pot Creamy Chicken and Summer Vegetable Pasta
One Pot Creamy Chicken and Summer Vegetable Pasta is a healthy, no-cream pasta filled with season veggies, chicken, and topped with fresh basil! It's a perfect summertime pasta!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American, Italian
Servings: 6 servings
Calories: 593kcal
- 2 tablespoons extra virgin olive oil
- 1 lb boneless skinless chicken breasts cut into bite-sized pieces
- ¼ teaspoon salt and pepper
- 16 ounces whole wheat angelhair or spaghetti pasta
- 3 cobs sweet corn kernels cut from the cob
- 1 ½ cups cherry or grape tomatoes halved
- 1 large zucchini cut into bite-sized pieces
- 2 cups chicken broth
- 1 ½ cups milk I used whole milk
- juice from 1 lemon
- 5 ounces shredded Parmesan cheese
- 3 tablespoons fresh basil for topping
In a large pot, heat olive oil over medium high heat.
Add chicken and season with salt and pepper.
Cook until browned on all sides. It's okay if the chicken isn't cooked through.
Add pasta, corn, tomatoes, zucchini, chicken broth, and milk.
Over medium heat, bring to a simmer, pushing pasta so it is submerged under the broth.
Let simmer, stirring occasionally for 10 minutes, or until the pasta is softened and the broth/milk mixture is mostly absorbed.
Add lemon juice and Parmesan cheese, and stir to combine.
Serve topped with fresh basil.
Enjoy!
Calories: 593kcal | Carbohydrates: 71g | Protein: 39g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 893mg | Potassium: 874mg | Fiber: 4g | Sugar: 10g | Vitamin A: 820IU | Vitamin C: 15mg | Calcium: 389mg | Iron: 2mg