Chicken Vegetable Ribbon Pasta
Elevate your weeknight dinner routine with this vibrant and creamy Chicken Vegetable Ribbon Pasta! Tender strips of seasoned chicken, fresh zucchini and carrot ribbons, and sweet yellow bell pepper come together in a luscious garlic Parmesan cream sauce, perfectly coating every strand of al dente ribbon pasta. This colorful dish combines bright, crisp vegetables and rich, savory flavors, making it as nutritious as it is indulgent. Easy to prepare in under 50 minutes, this recipe is perfect for busy families or an at-home date night meal. Garnished with fresh parsley, this pasta is as visually stunning as it is delicious—an irresistible blend of comfort food and fresh goodness.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 12 oz Ribbon pasta (like fettuccine or tagliatelle)
- 2 pieces Boneless, skinless chicken breasts
- 1 medium Zucchini
- 1 medium Carrot
- 1 medium Yellow bell pepper
- 3 tbsp Olive oil
- 3 cloves Garlic cloves, minced
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Fresh parsley, chopped
- 1 tbsp Cooking spray or additional oil for the pan
Instructions
Cook the ribbon pasta according to the package directions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
While the pasta cooks, thinly slice the chicken breasts into small strips. Season them lightly with salt and black pepper.
Using a vegetable peeler, create long ribbons from the zucchini and carrot. Slice the yellow bell pepper into thin strips.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken strips and cook for 5-7 minutes until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add another 1 tablespoon of olive oil. Sauté the zucchini, carrot, and bell pepper ribbons for 3-4 minutes until tender but still crisp. Remove the vegetables and set them aside.
Lower the heat to medium-low and add the remaining 1 tablespoon of olive oil to the skillet. Sauté the minced garlic for 1-2 minutes until fragrant, ensuring it doesn’t burn.
Pour in the chicken broth and let it simmer for 2-3 minutes. Slowly stir in the heavy cream and let the sauce thicken slightly, about 3-4 minutes.
Add the cooked pasta to the skillet, followed by the chicken and sautéed vegetables. Toss everything together to coat in the sauce.
Stir in the grated Parmesan cheese, and if the pasta seems dry, add a little of the reserved pasta water to loosen the sauce.
Check the seasoning and adjust with additional salt and pepper if needed.
Garnish with fresh parsley and serve immediately. Enjoy your Chicken Vegetable Ribbon Pasta!
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 647 mg | 28% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.3 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 586 mg | 12% | |
*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.
