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.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Cook the penne pasta in a large pot of salted boiling water according to the package instructions. Drain and set aside.

Step 2

While the pasta is cooking, season the chicken breasts with half the salt, black pepper, and Italian seasoning.

Step 3

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.

Step 4

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.

Step 5

Melt the butter in the skillet over medium heat, then add the minced garlic. Sauté for about 1 minute or until fragrant.

Step 6

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.

Step 7

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.

Step 8

Stir in the baby spinach, allowing it to wilt for 1-2 minutes.

Step 9

Add the cooked pasta, sliced chicken, and shrimp to the skillet, tossing everything to coat evenly in the cream sauce.

Step 10

Finish the dish with a squeeze of lemon juice and a sprinkle of fresh parsley.

Step 11

Serve hot with extra Parmesan cheese on the side, if desired.

Nutrition Facts

Serving size	(1857.6g)

Amount per serving	% Daily Value*
Calories	4295.0

Total Fat 251.9g	0%
Saturated Fat 132.7g	0%
Polyunsaturated Fat 3.8g
Cholesterol 1257.0mg	0%
Sodium 5033.3mg	0%
Total Carbohydrate 275.9g	0%
Dietary Fiber 22.6g	0%
Total Sugars 8.9g
Protein 207.0g	0%

Vitamin D 0IU	0%
Calcium 1288.2mg	0%
Iron 19.9mg	0%
Potassium 2431.6mg	0%

*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.

Source of Calories

Fat: 54.0%

Protein: 19.7%

Carbs: 26.3%