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This easy Chicken Pasta Primavera recipe combines al dente pasta,juicy chicken,and vibrant veggies with a light Parmesan cream sauce. Made in one pot in 30 minutes,it’s the ultimate weeknight dinner for spring and summer!
As you know,I’m shrimp primavera’s#1 fan,so it’s no surprise that I’m also obsessed with this Chicken Pasta Primavera recipe. Striking the perfect balance between comfort and freshness,it’s a dish I can’t get enough of.
If you’re new to primavera,let me introduce you to this Italian classic. “Primavera” means “spring” in Italian,and “pasta primavera” is all about celebrating the fresh,in-season vegetables during this time of year. Typically,it involves a mix of colorful veggies tossed with pasta and a simple yet delicious sauce.
Pasta primavera with chicken is no exception! Imagine juicy,pan-seared chicken breast and a medley of spring vegetables coated in a luscious yet light cream sauce and tossed with pasta. Enjoy it as a delicious and healthy dinner any night of the week!
Recipe features
- It’s an incredibly easy,one-pot,30-minute meal! Enjoy it for a hassle-free weeknight dinner the whole family will love.
- Packed with lean chicken and a variety of fresh spring vegetables,it’s as nutritious as it is delicious.
- Customize it using what you have on hand or with your favorite pasta,proteins,and veggies.
Ingredients
Pasta–Take your pick! I used cavatappi,but other shapes like penne,farfalle,rotini,rigatoni,gemelli,or orecchiette also provide the perfect canvas for primavera. For a healthier option,opt for whole-grain pasta or gluten-free pasta made from rice,corn,or quinoa.
Chicken breast–I used chicken breasts,but feel free to use diced boneless and skinless chicken thighs if you prefer a juicier,richer flavor.
Vegetables–Primavera recipes are all about spring vegetables,so I opted to use juicy grape tomatoes,fresh zucchini,and green peas here. Feel free to substitute cherry tomatoes or diced larger tomatoes,and save time with frozen peas (no need to thaw them ahead of time). Check out the Variationssection for more veggies you can use.
Basil–I added a dash of dried basil to the sauce,but you can substitute fresh basil leaves for a more herbaceous flavor. Just stir them in at the end to preserve their freshness.
Chicken broth–Adds moisture and a savory depth to the sauce. Vegetable broth also works here.
Dry white wine–Use Sauvignon Blanc,Pinot Grigio,or Chardonnay for the best results.
Half and half –This yields the creamiest,most luxurious sauce without making it overly heavy. Want a richer sauce? Use heavy cream. For a lighter,less creamy version,try whole milk.
Parmesan cheese–Remember,freshly grated parmesan melts better and tastes fresher than pre-grated cheese.
Instructions
Step 1:Cook the pasta.Cook the pasta in a large pot of salted boiling water according to the package instructions. Reserve some of the pasta water,then drain the rest and set the pasta aside.
Step 2:Sear the chicken.Meanwhile,sear the chicken in a hot,lightly oiled skillet until browned and cooked through. Set aside.
Step 3:Cook the vegetables.Melt the butter in the now-empty skillet and add the zucchini and tomatoes. Cook until they’re tender but still crisp,then stir in the peas,garlic,salt,and basil.
Step 4:Make the sauce. Pour the chicken broth and wine into the skillet and allow it to simmer until it’s slightly reduced and thickened. Stir in the half and half,parmesan,and chives until the cheese melts.
Step 5:Toss together. Toss the cooked chicken and pasta with the cream sauce and veggies until well coated. Serve the chicken primavera in bowls with extra chives and parmesan on top. Enjoy!
Tips and FAQs
- Don’t forget to generously season your chicken with salt and pepper before cooking to ensure every bite is delicious.
- Boil the pasta just until al dentefor the perfect texture. The noodles continue to cook when they’re tossed in the cream sauce,so overcooking can lead to mushy pasta.
- If the sauce is too thick,use a splash of the reserved pasta water to thin the consistency.
Tip
Remember to reserve ⅓ cup of the pasta cooking waterto create a silky smooth sauce that clings to every noodle,piece of chicken,and vegetable.
Variations
- Instead of chicken –Feel free to make this dish with shrimp,turkey,or salmon.
- Add more veggies–Add asparagus,bell peppers,broccoli,carrots,mushrooms,red onion,snap peas,spinach,or artichoke hearts. The more colors,the better!
- Dairy-free version–Swap the butter for vegan butter and the half and half for canned coconut milk or almond milk. Use dairy-free parmesan cheese or nutritional yeast for that cheesy flavor.
- Garnishing ideas–Besides chives and extra cheese,try topping your chicken primavera pasta with fresh parsley,basil,or dill,a sprinkle of red pepper flakes for a bit of heat,or some lemon zest for a bright,citrusy note.
Serving suggestions
The fresh spring meal pairs perfectly with lighter side dishes,like a simple arugula salad,roasted red potatoes,and warm garlic breador focaccia.
What can I use instead of wine?
If you prefer not to use wine,substitute it with an equal amount of chicken broth plus a splash of lemon juice or white wine vinegar for acidity.
Can I use pre-cooked chicken?
Absolutely! Feel free to make this dish with pre-cooked rotisserie chicken or the leftover shredded chickenalready in your fridge. Simply add the chicken to the skillet with the cooked pasta at the end,then toss everything together until coated in the sauce and heated through.
Storage
Refrigerator:The leftover chicken pasta with vegetables will stay fresh for up to 3 days when stored in an airtight container in the fridge.
Freezer:You can also freeze the leftovers for up to 2 months. Just keep in mind that the texture of the vegetables and pasta will change slightly upon thawing and reheating.
Reheating:Warm the pasta,sauce,chicken,and veggies in a skillet over medium heat,adding a splash of broth or water to loosen the sauce as needed.
More easy chicken pasta recipes
If you made this recipe,be sure to leave a comment and star rating below. Thanks!
Chicken Pasta Primavera
This easy Chicken Pasta Primaverarecipe combines al dente pasta,juicy chicken,and vibrant veggies with a light Parmesan cream sauce. Made in one pot in 30 minutes,it’s the ultimate weeknight dinner for spring and summer!
Servings:
Instructions
Bring a large pot of water to a boil. Then,add salt and cook the pasta according to the package instructions. Reserve ⅓ cup of the pasta water,then drain the pasta and set aside.
While the pasta is cooking,spray a large skillet with cooking spray,then cook the chicken until lightly browned,then remove with a slotted spoon.
Add the butter to that same skillet,then add the zucchini and tomatoes and sauté until slightly soft,2-3 minutes. Then,add the peas,garlic,salt,and basil and sauté for 1 minute.
Pour the chicken broth and wine into the skillet and simmer until it’s slightly reduced and thickened,then add the half and half,parmesan cheese and chives and stir to combine.
Add the chicken and pasta back into the skillet and toss until everything is coated.
Remove from the heat and garnish with chives and additional cheese,plus salt and pepper to taste. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving:1g| Calories:493kcal| Carbohydrates:52g| Protein:37g| Fat:13g| Saturated Fat:7g| Polyunsaturated Fat:1g| Monounsaturated Fat:3g| Trans Fat:0.2g| Cholesterol:97mg| Sodium:642mg| Potassium:860mg| Fiber:5g| Sugar:6g| Vitamin A:1060IU| Vitamin C:29mg| Calcium:135mg| Iron:2mg
