Looking for a wholesome weeknight dinner that’s healthy, satisfying, and full of flavor? This creamy chicken and veggie pasta with a side salad is your answer. It’s a delicious one-pan meal that brings together comforting ingredients like tender chicken, broccoli, mushrooms, and farfalle pasta, all coated in a silky herb cream sauce. Paired with a crunchy salad of fresh greens, carrots, cucumbers, and sunflower seeds, this is a complete dish that’s both nutritious and satisfying.
This recipe was born on a sunny day that called for something fresh yet cozy. The farfalle pasta holds the creamy sauce perfectly, and the combination of sautéed chicken, vibrant broccoli, and mushrooms adds depth and texture. On the side, the salad brings brightness, crunch, and a welcome contrast to the richness of the pasta.
The best part? It’s super adaptable. You can swap in whatever veggies you have on hand, use turkey or tofu instead of chicken, or even try a yogurt-based herb sauce for a lighter version. It’s a flexible and budget-friendly dish perfect for weeknights or relaxed weekend dinners.
Love simple, homey recipes like this one? Check out:
• Homemade Breaded Chicken with Rice and Garlic Broccoli
• Delicious Summer Pasta with Flaked Salmon and Vegetables
Let’s dive into this creamy, veggie-packed pasta bowl!
Ingredients
Serves 4
For the pasta:
• 300 g farfalle pasta
• 2 chicken breasts (about 300 g), cut into bite-sized pieces
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 150 g broccoli florets
• 100 g fresh mushrooms, sliced
• 200 ml lactose-free cream or plant-based cream (or regular cream)
• 1 tsp Dijon mustard
• 1 tbsp olive oil
• 1 tsp dried herbs (thyme, oregano, or Italian mix)
• Salt and pepper to taste
For the salad:
• 2 handfuls of lamb’s lettuce or arugula
• 1 large carrot, sliced
• 1/2 cucumber, sliced into half moons
• 2 tbsp sunflower seeds
• Olive oil for drizzling
Instructions
1. Cook the pasta in salted boiling water according to the package instructions. Drain and drizzle with a little olive oil to prevent sticking.
2. In a large skillet, heat the olive oil and sauté the onion and garlic until golden. Add the chicken and cook until lightly browned.
3. Add the mushrooms and broccoli. Cook for 5–7 minutes until tender but still slightly crisp.
4. Pour in the cream and stir in the mustard. Add the dried herbs, season with salt and pepper, and let it simmer for 2–3 minutes.
5. Add the cooked pasta to the skillet and toss everything together gently. Let it cook for another 2 minutes to blend the flavors.
6. Meanwhile, assemble the salad: mix the greens, carrots, and cucumber. Sprinkle with sunflower seeds and drizzle with olive oil.
7. Serve the creamy pasta with the fresh salad on the side. Enjoy a flavorful and balanced meal that’s both comforting and fresh!
You may also like:
• Parsnip Cream with Sautéed Seasonal Vegetables – Vegan & Nutritious
• Bacalhau Espiritual: My Ultimate Comfort Food from Portugal
• Healthy Vegan Bulgur Bowl with Colourful Roasted Veggies
Did you try this recipe? Let me know in the comments – I’d love to hear how it turned out!
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