Get ready to elevate your pasta night with this mouthwatering chicken pasta primavera!
This dish is loaded with tender chicken, a medley of colorful veggies, and a luscious creamy sauce that ties it all together.
I love how versatile this recipe is. You can swap in your favorite pasta shape and mix up the veggies based on what you have on hand.
Whether you’re cooking for a special occasion or want to treat yourself to something delicious, it’ll hit the spot.
Why You’ll Love This Chicken Pasta Primavera
Quick and Easy: It’s a one-pot meal that can be prepared in just 30 minutes, making it perfect for busy weeknights.
Burst of Color: The dish features a vibrant mix of fresh vegetables like zucchini, bell peppers, asparagus, and cherry tomatoes. It’s visually appealing.
Versatile: Highly adaptable, this recipe allows you to customize the ingredients based on what you have available or prefer.
Restaurant-Quality Experience: Enjoy a classic Italian-inspired meal at home with this dish. It rivals what you might find in your favorite local restaurant.
Ingredients
- Boneless, Skinless Chicken Breasts: The star protein is cut into bite-sized pieces for quick cooking and easy eating.
- Fettuccine or Penne Pasta: Both are perfect for catching the creamy sauce.
- Olive Oil: Use a splash to sauté the chicken and veggies.
- Italian Seasoning, Salt, and Pepper: A trio of pantry staples infuses the dish with classic Italian flavors.
- Garlic: It brings a punch of aromatic flavor that complements the chicken and veggies beautifully.
- Vegetables: A vibrant medley of tender-crisp veggies for pops of color, texture, and nutrition in every bite.
- Heavy Cream: It creates a light, silky sauce that clings to the pasta.
- Parmesan Cheese: Nutty, salty grated Parmesan adds cheesy richness to the sauce and garnishes each serving.
- Fresh Basil: Fragrant ribbons of basil finish the dish with a burst of fresh herbal brightness.
How to Make Chicken Pasta Primavera
This recipe is impressive yet so easy to put together.
1. Cook the pasta. Cook the pasta in a large pot of salted water according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
2. Cook the chicken. Heat the olive oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning, salt, and pepper. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Transfer the chicken to a plate, and cover with foil to keep warm.
3. Sauté the vegetables. In the same skillet, add the garlic, zucchini, bell pepper, and asparagus. Sauté for 2-3 minutes until the vegetables are crisp-tender. Add the cherry tomatoes and thawed peas, and cook for 1 minute more.
4. Make the sauce. Reduce the heat to medium-low and stir in the cream and Parmesan. Simmer for 2 minutes until the sauce is slightly thickened. Add the chicken back to the skillet and stir to combine.
5. Combine the ingredients. Add the cooked pasta to the skillet and toss to coat. Gradually add some of the reserved pasta water, a tablespoon at a time, if needed, to loosen the sauce to your desired consistency.
6. Finish the dish. Remove from the heat and stir in the fresh basil. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with extra Parmesan if desired.
Tips for the Best Chicken Pasta Primavera
These are my best tips for making this pasta out of this world.
- Pick your favorite pasta. This dish works well with fettuccine, penne, spaghetti, or any other pasta shape you prefer.
- Have some vegetable variety. Include a colorful mix of fresh vegetables like zucchini, bell peppers, asparagus, tomatoes, and peas for the best flavor and texture.
- Toss in tasty add-ins. Customize the dish with extras like sun-dried tomatoes, mushrooms, spinach, or a splash of white wine.
- Make it creamy. For a creamier primavera, add a splash of heavy cream, half-and-half, or soft cheese like mascarpone.
- Brighten it up. Squeeze some fresh lemon juice into the finished dish for a bright, fresh flavor that complements the cream sauce.
- Make it a feast. Pair it with crusty bread and a simple green salad for a complete meal.
How to Store
Keep leftovers fresh with these easy tips.
To Store: Place the chicken in an air-tight container and refrigerate within 2 hours of cooking. It can be stored in the fridge for up to 3-4 days. Separate into individual portions for easier reheating and quicker cooling. I don’t recommend freezing this recipe.
To Reheat: Gently reheat the pasta in a skillet over medium heat, adding a splash of water or cream to restore moisture. Alternatively, microwave it in a microwave-safe dish, covered, in 30-second intervals, stirring in between, until heated through.
Chicken Pasta Primavera
4
servings10
minutes15
minutes547
kcalThis creamy chicken pasta primavera is a feast for the senses! It’s hearty, delicious, and bursting with so much gorgeous color.
Ingredients
8 ounces fettuccine or penne pasta
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon Italian seasoning
Salt and pepper to taste
4 cloves garlic, minced
1 small zucchini, thinly sliced
1 red bell pepper, thinly sliced
1 cup asparagus tips
1 cup cherry tomatoes, halved
1/2 cup frozen peas, thawed
1/2 cup heavy cream
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
Extra Parmesan for garnish (optional)
Instructions
- Cook the pasta in a large pot of salted water according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning, salt, and pepper. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Transfer the chicken to a plate, cover with foil to keep warm.
- In the same skillet, add the garlic, zucchini, bell pepper, and asparagus. Sauté for 2-3 minutes until the vegetables are crisp-tender. Add the cherry tomatoes and thawed peas, and cook for 1 minute more.
- Reduce the heat to medium-low and stir in the cream and Parmesan. Simmer for 2 minutes until the sauce is slightly thickened. Add the chicken back to the skillet and stir to combine.
- Add the cooked pasta to the skillet and toss to coat. Gradually add some of the reserved pasta water, a tablespoon at a time, if needed to loosen the sauce to your desired consistency.
- Remove from heat and stir in the fresh basil. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with extra Parmesan if desired.
Notes
- Use a variety of vegetables for great color, texture, and flavor. Feel free to swap in your favorites.
- Don’t overcook the vegetables. They should still have a slight crunch.
- Reserve some pasta water to thin out the sauce if needed. The starch in the water helps create a silky sauce.
- Finish with fresh herbs like basil for a pop of freshness.
