From the moment the aroma of garlic and herbs fills the kitchen, I’m transported back to my childhood. My mom used to make a version of this dish, and it was always a weeknight winner. It was quick, easy, and a guaranteed way to get us kids to eat our vegetables – even the broccoli!
The best part? It was always a blank canvas for whatever vegetables were in season. We’d have bell peppers in the summer, squash in the fall, and always those sweet, vibrant carrots that seem to taste better straight from the garden. This memory makes me want to share this amazing recipe for chicken pasta primavera.
That’s why I love recreating this dish for my own family. It’s a comforting connection to the past, and a delicious way to nourish the present. Plus, it is very similar to this baked orange cranberry chicken dish; it’s flavorful, flexible, and family-friendly.
Why you’ll love this Chicken Pasta Primavera
- It’s ready in just 30 minutes, making it perfect for busy weeknights.
- This chicken pasta primavera is packed with fresh, seasonal vegetables.
- The light, creamy sauce is both comforting and flavorful.
- It’s a versatile dish that can be easily customized with your favorite vegetables.
- The recipe is simple to follow, even for beginner cooks.
- It’s a great way to get the whole family to eat more vegetables, while enjoying a satisfying chicken pasta primavera.
Ingredients
- 1 pound pasta (penne, farfalle, or rotini)
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup asparagus, cut into 1-inch pieces
- 1/2 cup frozen peas
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- Fresh parsley, chopped (for garnish)
Directions
Step 1
Chicken pasta primavera makes every moment feel velvety. Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
Step 2
While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Season with Italian seasoning, salt, and pepper.
Step 3
Add broccoli, carrots, and asparagus to the skillet and cook for 3-4 minutes, or until slightly tender.
Step 4
Stir in frozen peas, minced garlic, chicken broth, and heavy cream. Bring to a simmer and cook for 2-3 minutes, or until sauce has slightly thickened.
Step 5
Add drained pasta to the skillet and toss to coat. Add reserved pasta water if needed to adjust the consistency of the sauce.
Step 6
Stir in Parmesan cheese and garnish with fresh parsley. Serve immediately.
Variations, pairings, and serving ideas
Variations
For a lighter sauce, use half-and-half instead of heavy cream. You can also use a plant-based cream alternative for a dairy-free option. Consider adding a pinch of red pepper flakes for a subtle kick of heat.
Feel free to swap out the vegetables for your favorites. Zucchini, bell peppers, mushrooms, or spinach would all be delicious additions to this chicken pasta primavera. You could even add some sun-dried tomatoes for a burst of intense flavor.
For a vegetarian version, simply omit the chicken. Add a can of drained and rinsed chickpeas or white beans for extra protein. You can also experiment with different types of pasta, such as whole wheat or gluten-free varieties.
Pairings
A simple green salad with a light vinaigrette is the perfect accompaniment to this chicken pasta primavera. The freshness of the salad will balance the richness of the pasta dish. Consider a side of garlic bread to soak up all that delicious sauce.
For a heartier meal, serve with a roasted vegetable medley. Brussels sprouts, sweet potatoes, and butternut squash would all be great choices. A glass of crisp white grape juice, such as Pinot Grigio, would complement the flavors of the dish beautifully.
If you’re looking for a quick and easy side, try a Caprese salad with fresh mozzarella, tomatoes, and basil. Looking for more chicken recipes? Check out CookReel’s delightful Dolly Parton casserole recipe to complete your meal!
Serving ideas
Garnish your chicken pasta primavera with a generous sprinkle of fresh parsley and a dusting of Parmesan cheese. Serve it in a large bowl or individual plates. A swirl of olive oil on top adds a touch of elegance.
For a more casual presentation, serve the pasta directly from the skillet. Place the skillet in the center of the table and let everyone help themselves. This is a great option for family gatherings or potlucks.
Consider adding a lemon wedge to each plate for a burst of citrus flavor. Check out these baked orange cranberry chicken recipe from Cookreels.com. This recipe is wonderful to make when you want to impress. A sprinkle of toasted pine nuts or chopped walnuts would add a delightful crunch.
Storage and make-ahead tips
Storage
Store leftover chicken pasta primavera in an airtight container in the refrigerator. It will keep for up to 3 days. Be sure to cool the pasta completely before refrigerating to prevent it from becoming soggy.
When reheating, add a splash of chicken broth or water to help loosen the sauce. You can reheat it on the stovetop over medium heat, stirring occasionally, or in the microwave.
Freezing is not recommended, as the pasta and vegetables may become mushy upon thawing. However, if you must freeze it, use a freezer-safe container and thaw it overnight in the refrigerator before reheating.
Make-ahead
You can save time by prepping some of the ingredients in advance. Chop the vegetables and store them in an airtight container in the refrigerator for up to 2 days. You can also cook the chicken ahead of time and store it separately.
The sauce can also be made ahead of time and stored in the refrigerator for up to 3 days. When you’re ready to assemble the dish, simply cook the pasta, heat the sauce, and combine everything together. This makes it a perfect meal for busy weeknights.
Consider making a double batch of the sauce and freezing half for future use. This way, you’ll always have a quick and easy meal on hand.
Common mistakes when making Chicken Pasta Primavera
- Overcooking the pasta: Be sure to cook the pasta al dente, as it will continue to cook slightly in the sauce. Overcooked pasta will become mushy.
- Not reserving pasta water: The starchy pasta water helps to create a creamy sauce that clings to the pasta. Don’t skip this step!
- Overcooking the vegetables: You want the vegetables to be tender-crisp, not mushy. Cook them until they are slightly tender, but still have some bite.
- Adding too much cream: Too much cream can make the sauce heavy and greasy. Start with a small amount and add more as needed to reach your desired consistency.
- Forgetting to season: Season the chicken, vegetables, and sauce with salt, pepper, and Italian seasoning. Taste as you go and adjust the seasonings as needed.
Final notes
This chicken pasta primavera is a dish that’s meant to be enjoyed. Don’t be afraid to experiment with different vegetables and flavors to create your own unique version. The most important thing is to have fun and enjoy the process!
I hope you and your family love this recipe as much as mine does. It’s a simple, delicious, and satisfying meal that’s perfect for any occasion. Remember to use fresh, high-quality ingredients for the best results.
So go ahead, give it a try! You might just discover your new favorite weeknight meal. I know you’ll love the vibrant flavors and comforting textures of this classic Italian-American dish.
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Chicken Pasta Primavera
A vibrant and flavorful Chicken Pasta Primavera, ready in just 30 minutes! This easy weeknight meal is packed with fresh vegetables and tender chicken in a light, creamy sauce. It’s the perfect way to enjoy the flavors of spring any time of year.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound pasta (penne, farfalle, or rotini)
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup asparagus, cut into 1-inch pieces
- 1/2 cup frozen peas
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
- While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Season with Italian seasoning, salt, and pepper.
- Add broccoli, carrots, and asparagus to the skillet and cook for 3-4 minutes, or until slightly tender.
- Stir in frozen peas, minced garlic, chicken broth, and heavy cream. Bring to a simmer and cook for 2-3 minutes, or until sauce has slightly thickened.
- Add drained pasta to the skillet and toss to coat. Add reserved pasta water if needed to adjust the consistency of the sauce.
- Stir in Parmesan cheese and garnish with fresh parsley. Serve immediately.
Notes
For a lighter sauce, use half-and-half instead of heavy cream. You can also add other vegetables such as zucchini, bell peppers, or mushrooms. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg