Calico Chicken and Penne
Transform your weeknight dinner routine with this vibrant and flavorful Calico Chicken and Penne recipe, a comforting yet colorful dish that's bound to impress. Packed with tender pieces of sautéed chicken, a medley of bright red and yellow bell peppers, zucchini, and a rich, Parmesan-infused cream sauce, this pasta masterpiece is both hearty and nourishing. The dish gets its "calico" name from the striking variety of colors and textures, making it as visually appealing as it is delicious. Infused with aromatic garlic, Italian seasoning, and a touch of fresh parsley for garnish, this one-pan recipe is perfect for busy evenings, taking just 45 minutes from prep to table. Ideal for family dinners or casual entertaining, this creamy chicken penne recipe is a crowd-pleaser that combines simple ingredients with gourmet flavor.
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large red bell pepper, diced
- 1 large yellow bell pepper, diced
- 1 medium zucchini, diced
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups heavy cream
- 1 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, dice the chicken breasts into bite-sized pieces. Season with a pinch of salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, or until browned and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion and garlic for 2-3 minutes until fragrant and translucent.
Add the diced red bell pepper, yellow bell pepper, and zucchini to the skillet. Cook the vegetables for 5-6 minutes, stirring occasionally, until they are tender but still vibrant.
Return the cooked chicken to the skillet. Sprinkle the mixture with Italian seasoning, salt, and black pepper. Stir to combine.
Reduce the heat to medium-low, then pour in the heavy cream. Let it simmer gently for 2 minutes, allowing the flavors to meld.
Stir in the grated Parmesan cheese, letting it melt into the sauce. If the sauce is too thick, you can add a splash of pasta water to achieve the desired consistency.
Add the cooked penne pasta to the skillet, tossing everything together until the pasta is evenly coated in the creamy sauce.
Serve immediately, garnished with chopped fresh parsley for a pop of color and flavor if desired.
Nutrition Facts
Calories |
813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 949 mg | 41% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 7.3 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 764 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
