Parmesan Chicken & Creamy Pepper Pasta with Brussels Sprouts & Zucchini

Parmesan Chicken & Creamy Pepper Pasta

with Brussels Sprouts & Zucchini

45 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Parmesan Chicken & Creamy Pepper Pasta with Brussels Sprouts & Zucchini
Title
  • 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 Triangle Created with Sketch.
Prepare the ingredients:
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. 

Cook the pasta:
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. 

Cook the vegetables & make the sauce:
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. 

Coat & cook the chicken:
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.

Finish the pasta & serve your dish:
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! 

Tips from Home Chefs

Get Plans

Parmesan Chicken & Creamy Pepper Pasta

Prepare the ingredients:
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. 

Cook the pasta:
Cook the vegetables & make the sauce:
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.

Coat & cook the chicken:
Finish the pasta & serve your dish:
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! 

Browse Steps
1 of 5