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Creamy Chicken Pasta

Creamy Chicken Pasta with vegetables. The original recipe came from the latest Coles Mag (Creamy Corn & Chicken Meatball Pasta). I've attempted to make swaps based on healthier food options & adding more whole foods.
Course Main Course
Keyword chicken, pasta
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 353kcal
Author Alexia


  • 200 g pasta, high fibre Vetta pasta brand (raw pasta weight)
  • 400 g chicken, breast diced, can swap for chicken thigh
  • 250 g cheese, ricotta, low fat
  • 1 lemon juice and zest
  • 2 zucchini (390g) made into zoodles or chopped
  • 1 broccoli (250g) cut into florets


  • Cook pasta according to packet instructions. Drain and set aside.
  • Chop the chicken into bite size pieces and fry in some olive oil spray. Be careful not to overcook.
  • Reduce the heat to medium. Add the zucchini and cook for 3-4 mins.
  • Add the broccoli florets.
  • Stir through the ricotta and heat through.
  • Squeeze in lemon juice and grate in lemon rind. Stir through the cooked pasta. Season with salt and pepper.
  • Divide among 4 serving plates and enjoy!


Whole foods: 83%
1 serve of this recipe provides:
  • 1 serve carbohydrate
  • 1 serve protein
  • 2 ½ serve vegetables


Calories: 353kcal | Carbohydrates: 34g | Protein: 37g | Fat: 5g | Saturated Fat: 2g | Sodium: 134mg | Fiber: 9g | Sugar: 4g | Calcium: 231mg