Parmesan Chicken & Creamy Pepper Pasta

with Brussels Sprouts & Zucchini

45 MIN

4 Servings

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From the Test Kitchen

For a crowd-pleasing meal, we’re serving chicken dusted with parmesan cheese atop a bed of ditali pasta tossed with a vegetable sauce spiced with Calabrian chile paste for a hint of heat. A bit of smooth mascarpone cheese stirred into the warm pasta just before serving adds an extra touch of creaminess.

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Nutrition

PER SERVING
Calories

780 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
¾ lb Ditali Pasta
1 14-Ounce Can Whole Peeled Tomatoes
2 cloves Garlic
½ lb Brussels Sprouts
2 Zucchini
2 oz Sliced Roasted Red Peppers
¼ cup Grated Parmesan Cheese
¼ cup Cream
2 Tbsps Mascarpone Cheese
1½ tsps Calabrian Chile Paste
2 Tbsps All-Purpose Flour
2 Tbsps Butter
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Finely chop the peppers. Place the tomatoes in a bowl; gently break apart with your hands.

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 1/2 cups of the pasta cooking water, drain thoroughly and return to the pot.

3 Cook the vegetables & make the sauce:

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sliced brussels sprouts; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the chopped garlic and chopped peppers; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chile paste. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the crushed tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until thickened. Transfer to the pot of cooked pasta. Cover to keep warm. Rinse and wipe out the pan.

4 Coat & cook the chicken:

Meanwhile, on a large plate, combine the flour, spice blend, and half the parmesan; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (shaking off any excess). Transfer to a separate plate. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the coated chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.

* An instant-read thermometer should register 165°F.

5 Finish the pasta & serve your dish:

To the pot of cooked pasta and vegetables, add the cream (shaking the bottle before opening), butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the butter is melted and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat and stir in the mascarpone. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished pasta. Garnish with the remaining parmesan. Enjoy!