Description
Chicken Pasta Primavera is a vibrant and satisfying Italian-inspired dish featuring tender bite-sized chicken pieces, assorted fresh seasonal vegetables, and pasta, all tossed in a light and creamy Parmesan sauce. This easy stovetop recipe transforms wholesome ingredients into a colorful meal perfect for family dinners and those seeking a balanced, flavorful dish.
Ingredients
Pasta:
- 12 oz penne or fettuccine
Chicken:
- 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
Vegetables:
- 1 medium zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- ½ small red onion, thinly sliced
- 3 cloves garlic, minced
Liquids and Sauce:
- 1½ tbsp olive oil (divided as 1 tbsp + ½ tbsp should be used for cooking)
- ½ cup chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1 tbsp fresh lemon juice
Garnish:
- 2 tbsp fresh parsley, chopped
- Extra grated Parmesan cheese (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the penne or fettuccine according to package instructions until al dente. Reserve ½ cup of the pasta cooking water before draining the pasta to use later for adjusting sauce consistency.
- Season Chicken: In a bowl, season the bite-sized chicken pieces with paprika, salt, and black pepper evenly to enhance flavor before cooking.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, occasionally stirring until the chicken is browned on all sides and cooked through. Remove the chicken from the skillet and set it aside keeping it warm.
- Sauté Vegetables: Add the remaining olive oil to the same skillet. Add the sliced zucchini, yellow squash, red bell pepper, broccoli florets, and thinly sliced red onion. Sauté the vegetables for 4 to 5 minutes, cooking until they become crisp-tender but still retain some bite for texture.
- Add Garlic and Tomatoes: Stir in the minced garlic and halved cherry tomatoes. Cook for an additional 1 to 2 minutes to let the garlic become fragrant and tomatoes soften slightly.
- Make Sauce: Pour the chicken broth and heavy cream into the skillet with the vegetables. Sprinkle in the Italian seasoning and stir gently. Allow the mixture to simmer for 2 to 3 minutes to reduce slightly and meld flavors.
- Add Parmesan: Gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy, helping to thicken it naturally.
- Combine Chicken and Pasta: Return the cooked chicken pieces to the skillet. Add the drained pasta and toss everything together thoroughly. Use reserved pasta water as needed to loosen the sauce to your preferred consistency.
- Finish and Garnish: Stir in the fresh lemon juice to brighten the flavors. Garnish the dish with chopped fresh parsley and additional Parmesan cheese if desired. Serve immediately while warm and creamy.
Notes
- Use any seasonal vegetables available such as asparagus, peas, or mushrooms for variety.
- Chicken thighs can be substituted for chicken breasts for moister meat.
- For a seafood twist, substitute shrimp or white beans instead of chicken.
- Cook vegetables until just crisp-tender to keep their texture and avoid mushiness.
- To reduce richness, replace heavy cream with half-and-half for a lighter sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Pasta, Dinner, Family Meals
- Method: Stovetop
- Cuisine: Italian, Mediterranean
