Easy Chicken Pasta Primavera Recipe

Introduction

This Easy Chicken Pasta Primavera is a vibrant and satisfying dish that combines tender chicken, fresh vegetables, and a creamy Parmesan sauce. It’s perfect for a quick weeknight dinner that feels both wholesome and indulgent.

Ingredients

• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil, divided
• 8 ounces rotini or your choice of pasta
• 1 cup broccoli florets
• 1 cup bell peppers, sliced
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, sliced
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 teaspoon Italian herb blend
• ¼ cup heavy cream
• ½ cup reserved pasta water
• ¼ cup grated Parmesan cheese

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of the pasta water before draining the pasta.
2. Step 2: Season the chicken breasts with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Cook the chicken until golden brown and cooked through, about 6-7 minutes per side. Remove from the skillet and let rest before slicing.
3. Step 3: In the same skillet, add the remaining 1 tablespoon of olive oil. Add broccoli, bell peppers, zucchini, and asparagus. Season with Italian herb blend, salt, and pepper. Sauté for 5-7 minutes until vegetables are tender-crisp.
4. Step 4: Add the cherry tomatoes to the skillet and cook for an additional 2 minutes.
5. Step 5: Add the cooked pasta to the skillet with the vegetables. Pour in the heavy cream and reserved pasta water, then toss to combine.
6. Step 6: Stir in the grated Parmesan cheese until the sauce is creamy and evenly coats the pasta and vegetables.
7. Step 7: Slice the cooked chicken breasts and place on top of the pasta. Serve immediately, garnished with extra Parmesan cheese if desired.

Tips & Variations

• Use any seasonal vegetables you have on hand to customize the primavera.
• For a lighter option, substitute heavy cream with half-and-half or Greek yogurt.
• To add a little heat, sprinkle crushed red pepper flakes when sautéing the vegetables.
• Try swapping rotini for penne or farfalle for a different pasta shape.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or cream to loosen the sauce if needed. For best texture, avoid microwaving for too long to keep the chicken tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

Yes, you can use frozen vegetables, but be sure to thaw and drain them well before sautéing to avoid excess moisture.

Is it possible to make this dish vegetarian?

Absolutely! Simply omit the chicken or replace it with grilled tofu or a plant-based protein for a vegetarian version.

Easy Chicken Pasta Primavera Recipe

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★★★★★

4.6 from 59 reviews

This Easy Chicken Pasta Primavera is a vibrant and wholesome dish featuring tender chicken breasts, sautéed fresh vegetables, and a creamy Parmesan sauce tossed with rotini pasta. With a blend of broccoli, bell peppers, cherry tomatoes, zucchini, and asparagus, this colorful meal comes together quickly on the stovetop, making it perfect for a nutritious weeknight dinner.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Chicken:

• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tablespoon olive oil

For the Pasta and Vegetables:

• 8 ounces rotini or your choice of pasta
• 1 cup broccoli florets
• 1 cup bell peppers, sliced
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, sliced
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon Italian herb blend
• Salt and pepper, to taste

For the Sauce:

• ¼ cup heavy cream
• ½ cup reserved pasta water
• ¼ cup grated Parmesan cheese

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining the pasta.
2. Prepare the Chicken: Season the chicken breasts with salt and pepper. In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Cook the chicken breasts for about 6-7 minutes per side until golden brown and cooked through. Remove from the skillet and let rest before slicing.
3. Cook the Vegetables: Using the same skillet, add another tablespoon of olive oil. Add the broccoli, bell peppers, zucchini, and asparagus. Season with the Italian herb blend, salt, and pepper. Sauté the vegetables for 5-7 minutes until they are tender but still crisp. Add the cherry tomatoes and cook for an additional 2 minutes.
4. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the vegetables. Pour in the heavy cream and the reserved pasta water. Toss thoroughly to combine the ingredients. Stir in the grated Parmesan cheese until the sauce is creamy and evenly coats the pasta and vegetables.
5. Serve: Slice the cooked chicken breasts and arrange them on top of the pasta primavera. Serve immediately, garnished with extra Parmesan cheese if desired.

Notes

• Reserve pasta water to help create a smooth and creamy sauce that clings well to the pasta and vegetables.
• For a lighter option, substitute heavy cream with half-and-half or a dairy-free alternative.
• Feel free to swap in seasonal vegetables according to availability and preference.
• Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
• This dish pairs well with a side of garlic bread or a fresh green salad.

Keywords: Chicken Pasta Primavera, Easy Chicken Pasta, Creamy Pasta, Healthy Dinner, Stovetop Pasta Recipe, Italian Pasta Primavera, Weeknight Dinner