Creamy Pasta with Chicken and Vegetables

Cook 1 pound of penne pasta according to package directions. Reserve 1 cup of pasta water before draining.

While pasta cooks, dice 1.5 pounds of boneless, skinless chicken breasts into bite-sized pieces. Season with salt, pepper, and 1 teaspoon of garlic powder.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.

Add 1 diced yellow onion and 2 cloves of minced garlic to the skillet and cook until softened, about 3 minutes. Add 1 cup of broccoli florets, 1/2 cup of sliced carrots, and 1/2 cup of peas. Cook until vegetables are tender-crisp, about 5 minutes.

Pour in 1.5 cups of heavy cream and bring to a simmer. Stir in 1/2 cup of grated Parmesan cheese and 1/4 teaspoon of ground nutmeg. Season with salt and pepper to taste.

Add the cooked chicken and drained pasta to the skillet. Toss to coat everything in the creamy sauce, adding reserved pasta water as needed to reach desired consistency.

Garnish with fresh parsley before serving.