Chicken Shrimp Veggie Pasta in Cream Sauce
Indulge in the ultimate comfort food with this Chicken Shrimp Veggie Pasta in Cream Sauce, a decadent dish that combines tender chicken, succulent shrimp, and vibrant vegetables in a rich, garlicky cream sauce. Perfectly cooked penne pasta serves as the base for this flavor-packed recipe, featuring an irresistible medley of broccoli, red bell peppers, and baby spinach for a nutritious touch. The creamy Parmesan sauce, kissed with Italian seasoning and a hint of fresh lemon juice, ties all the savory elements together. Ready in just 40 minutes, this hearty, restaurant-quality meal is perfect for busy weeknights or special occasions. Serve it warm, garnished with fresh parsley and extra Parmesan for a truly unforgettable dining experience.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 0.5 pounds raw shrimp, peeled and deveined
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 cups broccoli florets
- 1 large red bell pepper, sliced
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Cook the penne pasta in a large pot of salted boiling water according to the package instructions. Drain and set aside.
While the pasta is cooking, season the chicken breasts with half the salt, black pepper, and Italian seasoning.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until fully cooked. Remove from the skillet and let rest before slicing into strips.
In the same skillet, add the remaining tablespoon of olive oil and the shrimp. Season the shrimp with the remaining salt and black pepper. Cook for 2-3 minutes per side or until the shrimp are pink and opaque. Remove from the skillet and set aside.
Melt the butter in the skillet over medium heat, then add the minced garlic. Sauté for about 1 minute or until fragrant.
Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese, whisking constantly until the cheese is fully melted and the sauce thickens slightly.
Add the broccoli florets and red bell pepper slices to the sauce, cooking for 3-4 minutes until the vegetables are tender but still crisp.
Stir in the baby spinach, allowing it to wilt for 1-2 minutes.
Add the cooked pasta, sliced chicken, and shrimp to the skillet, tossing everything to coat evenly in the cream sauce.
Finish the dish with a squeeze of lemon juice and a sprinkle of fresh parsley.
Serve hot with extra Parmesan cheese on the side, if desired.
Nutrition Facts
Calories |
960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 1021 mg | 44% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 3.5 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 336 mg | 26% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 599 mg | 13% | |
*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.
