Description
A hearty, comforting pasta bowl featuring creamy chicken and mushrooms served with roasted potatoes, tomatoes, and broccoli for a balanced and delicious all-in-one meal.
Ingredients
- 2 chicken breasts, cut into cubes
- 200g mushrooms, sliced
- 1 small red bell pepper, diced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 150ml heavy cream
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
- 250g angel hair or spaghetti
- Salt for boiling water
- 1 tbsp butter or olive oil (optional)
- Grated parmesan cheese (optional)
- 300g potatoes, peeled and cubed
- 1 tbsp olive oil
- ½ tsp paprika
- Optional: garlic powder or dried herbs
- Salt and pepper to taste
- 2 medium tomatoes, sliced
- 1 small head broccoli, cut into florets
- Salt, pepper, and olive oil to taste
Instructions
- Preheat oven to 200°C (390°F). Toss cubed potatoes with olive oil, paprika, salt, and pepper. Roast on a baking sheet for 25–30 minutes until crispy and golden.
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and toss with butter or olive oil if desired. Set aside.
- Steam or blanch broccoli florets for 3–4 minutes until tender and bright green. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Sear for 6–7 minutes until golden and cooked through. Remove and set aside.
- In the same pan, sauté onion, garlic, and red bell pepper for 3 minutes until fragrant. Add mushrooms and cook for another 4–5 minutes until soft.
- Pour in the heavy cream and season lightly. Stir and bring to a gentle simmer. Return chicken to the pan and cook for 5 more minutes until sauce thickens.
- Season tomato slices with olive oil and salt. Serve fresh or roast for 5 minutes for added sweetness.
- To assemble, place pasta in bowls. Top with creamy chicken and mushrooms. Arrange roasted potatoes, tomatoes, and broccoli around the edges. Garnish with parsley and parmesan if desired.
Notes
- Substitute cream with dairy-free alternatives like coconut cream or almond milk for a lighter version.
- Use leftover or rotisserie chicken for quicker prep.
- Add chili flakes to the cream sauce for a spicy kick.
- Blanch broccoli and shock in ice water to keep its vibrant green color.
- Make ahead: Prep sauce and roasted veggies in advance, then reheat and assemble before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop & Oven
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 6g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 115mg
