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Nutrition info

AmountPer 490 g serving
  • Calories540
  • Protein37 g
  • Fat24 g
  • Saturated fat10 g
  • Carbohydrates48 g
  • Fibre8 g
  • Sugars5 g
  • Cholesterol120 mg
  • Sodium390 mg
% Daily ValuePer 490 g serving
  • Potassium25
  • Calcium25
  • Iron25
  • Vitamin A50
  • Vitamin C160
  • Vitamin B641
  • Vitamin B1231
  • Folate44
  • Magnesium
  • Zinc43
Food prep tip

Creamy Chicken Pasta Dinner for One

  • Pasta
  • Quick 'n' Easy
Prepping15min
Cooking20min
Restingmin
  • Servings1
Nutrition informationThis recipe contains 37 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1
Cook pasta in unsalted boiling water according to package directions. If you work quickly the pasta will be cooked at about the same time as the chicken and vegetables below are ready.
2
Meanwhile, slice cherry tomatoes and set aside. Cut broccoli into florets. You can slice the stalks and also use any of the green leaves. Set aside.
3
Cut boneless chicken into bite size pieces.
4
Heat olive oil in a non-stick skillet over medium-high heat. Add minced garlic and sauté for a minute or two until fragrant.
5
Add the halved cherry tomatoes, broccoli, diced raw chicken, minced basil, thyme leaves, freshly ground black pepper and chili pepper flakes. Stir while sautéeing to ensure even cooking of vegetables and that chicken is cooked through. Season with salt.
6
Stir in cream cheese and water. Continue cooking and stirring while using the back of a spoon to help dissolve the cream cheese with water to make a creamy sauce.
7
Drain pasta and place over dinner plate. Pour creamy chicken and vegetables over. Sprinkle with shredded Asiago cheese. Garnish with a few sprigs of fresh basil (optional garnish).
Recipe noteThis is a generous portion and can serve two as an appetizer or light lunch.