A delightful creamy pasta dish with tender chicken and vibrant vegetables, perfect for a comforting meal.
Boil the penne in a large pot of salted water until al dente.
Stir the pasta occasionally to prevent sticking.
Add the carrots, broccoli, and zucchini to the boiling pasta during the last 4 minutes of cooking.
Cut the vegetables into uniform pieces for even cooking.
Drain the pasta and vegetables and transfer them to a large serving bowl.
Reserve a cup of pasta water to adjust the sauce consistency later.
Season the chicken breasts with salt and black pepper.
Pat the chicken dry before seasoning for better browning.
Heat the olive oil in a large skillet over medium-high heat and cook the chicken until fully cooked, about 8 minutes.
Cook the chicken in batches if necessary to avoid overcrowding the skillet.
Remove the chicken from the skillet and slice it into strips.
Let the chicken rest for a minute before slicing to retain its juices.
In the same skillet, add the heavy cream, Parmesan cheese, nutmeg, and a pinch of salt and pepper. Simmer for 2 minutes until slightly thickened.
Stir constantly to prevent the cream from scorching.
Combine the pasta, vegetables, chicken, and sauce in the serving bowl and toss to coat evenly.
Add a splash of reserved pasta water if the sauce is too thick.
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