Creamy Chicken and Vegetable Pasta
This creamy chicken and vegetable pasta is a cozy one-pot meal with tender chicken, fresh vegetables, and orecchiette pasta in a rich, creamy sauce. It’s an easy, satisfying dinner that’s perfect for busy weeknights and requires minimal cleanup.
Ingredients
Method
- Bring salted water to a boil in a large Dutch oven. Add orecchiette and cook according to package directions until 3 minutes shy of al dente.
- Add broccoli and carrots to the pot and continue cooking for 2 minutes. Stir in peas during the final minute of cooking. Reserve 1 cup of the pasta cooking water, then drain the pasta and vegetables together. Set aside.
- Return Dutch oven to medium heat. Melt butter and sauté mushrooms until browned and most moisture has evaporated, 5 to 6 minutes. Add garlic and cook for 30 seconds, stirring constantly.
- Pour in chicken bone broth and bring to a gentle simmer. Whisk in Alfredo sauce until smooth, then stir in Parmesan, Cantanzaro herbs, and black pepper.
- Return pasta and vegetables to the pot; add cooked chicken. Toss gently until everything is evenly coated and heated through, 2 to 3 minutes. If the sauce is thicker than you’d like, stir in a splash of reserved pasta water until it reaches your desired consistency.
- Taste and season with salt if needed. Garnish with parsley and additional Parmesan before serving, if desired.
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