Chicken Pasta Primavera

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This chicken pasta primavera features tender chicken and vibrant spring vegetables tossed in a light, creamy sauce for a fresh and satisfying meal. It’s a colorful, wholesome dish perfect for busy weeknights.

If there’s one thing I make on repeat once the weather warms up, it’s pasta with all the veggies. Something about tossing whatever’s in the fridge – a handful of asparagus here, a stray zucchini there – into a light cream sauce just works. This chicken pasta primavera is basically that, but a little more thought-out (and a lot more delicious).

It’s one of those meals that looks colorful and put-together but doesn’t ask for much. Kind of like this asparagus mushroom pasta or my favorite balsamic pasta salad with grilled vegetables, it leans into fresh, simple ingredients and doesn’t overcomplicate things.

This chicken pasta primavera adds chicken for a bit more protein, a splash of cream to pull everything together, and a lemony finish that makes the whole thing feel light and spring-y – not heavy. It’s satisfying without being fussy, and honestly, it’s exactly what I want to eat this time of year!

Why You’ll Love This Recipe

• You can use whatever’s in season or hanging out in your crisper drawer in this chicken pasta primavera – which makes this a great “use what you’ve got” kind of meal!

• This chicken pasta primavera recipe doesn’t take a million pans, and looks way fancier than the effort it actually takes. Which is honestly all we can ask from a weeknight dinner!

• It reheats well, so you can pack the leftovers for lunch or just enjoy round two the next day – and honestly, it’s just as good.

Ingredient Notes

Chicken

You can use boneless skinless chicken thighs or breasts here. If you want lean chicken meat, use breasts. They also cook quickly! But chicken thighs are juicier and work great too if that’s what you have on hand.

Pasta

I used penne for this chicken pasta primavera, but honestly? Any short pasta shape will do the trick — fusilli, rotini, rigatoni, farfalle… whatever’s in the pantry. You can use a long pasta like linguine or fettuccine too if that’s your preference.

Vegetables

Since “primavera” means “spring”, I love adding all the fresh spring vegetables in this pasta dish! Asparagus, zucchini, and grape tomatoes are all great this time of the year. I also add frozen peas and red onion for more color and crunch.

Feel free to swap in whatever’s seasonal or in your fridge – just aim for a mix of textures. You can add in broccoli, carrots, sweet summer corn, mushrooms – whatever you like!

Heavy Cream

Just a splash of heavy cream makes the sauce velvety without being too heavy! You can also use half-and-half or whole milk if you want the sauce to be even lighter.

You can also just skip the cream and add in chicken broth instead for more depth of flavor.

Parmesan Cheese

I love adding some parmesan cheese in there for that salty-savory flavor!

Lemon Juice

The little bit of acidity from the lemon juice brightens up the whole dish and makes it feel extra fresh!

Step by Step Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente, following the package directions. Before draining, save about half cup of the pasta water and set it aside.

1. In a large skillet or Dutch oven, heat the olive oil over medium heat. Season the chicken with salt and pepper, then cook it until golden brown on both sides and fully cooked through – about 7-10 minutes. Transfer to a plate. Add a splash of water to the pan and scrape with a spatula or wooden spoon to loosen the browned bits, which will add great flavor to the dish.

1. In the same pan, toss in the zucchini, asparagus, red onion, and cherry tomatoes. Sauté for 3–5 minutes, stirring often, until the veggies are just tender.

1. Turn the heat down to medium-low and stir in the garlic and peas. Cook for about a minute or two, just to warm them through.

1. Add the chicken and cooked pasta back to the pan and stir to combine everything.

1. Add in the lemon juice, parmesan, cream, fresh basil, and stir. If the sauce needs a little loosening up, use a splash of the reserved pasta water to bring it all together.

1. Taste and season with salt and pepper as needed. Top with extra basil if you like, and serve warm.

Recipe Tips & Suggestions

Cut everything before you start cooking – There’s a bit of chopping involved, so it’s helpful to have the veggies and chicken prepped and ready to go before the pan gets hot.

Make it vegetarian – Leave out the chicken entirely or add a can of white beans or chickpeas for a little extra protein and heartiness!

Add a kick – If you like a bit of heat in your chicken pasta primavera, toss in a pinch of red pepper flakes when you sauté the garlic. A dash of hot sauce in the final sauce wouldn’t hurt either.

Meal prep the right way – If you’re planning to make this ahead of time for meal prep, consider undercooking the veggies just slightly so they stay vibrant when reheated!

Serve it right – This chicken pasta primavera is hearty on its own, so all you really need is a slice of warm crusty bread or something like this cheesy garlic focaccia and a quick green salad like this strawberry goat cheese salad on the side.

Storage Instructions

Your chicken pasta primavera leftovers will keep well in an airtight container in the fridge for up to 3 days.

To reheat, just warm gently in a skillet over medium-low heat with a splash of water or broth to loosen up the sauce. The microwave works too – 30-second bursts, stirring in between, does the trick.

I do not recommend freezing this dish, as the thawing process will affect the texture of the vegetables and sauce.

More Amazing Pasta Recipes For Summer

Cherry Tomato Pasta

Sun Dried Tomato Pesto Chicken Pasta

Halloumi Pasta

Baked Tortellini with Roasted Vegetables

Andouille Pasta

Greek Spaghetti