Chicken Pasta Primavera
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.
Servings 6 servings
Calories 451kcal
Ingredients
- 10 ounces penne pasta
- 2 tablespoons extra virgin olive oil
- 1 pound boneless skinless chicken breasts cut into ]1-inch cubes
- Kosher salt and ground black pepper
- 1 zucchini sliced into thin half moons
- 1 bunch asparagus tough ends trimmed and cut into 1-inch pieces
- 1 cup thinly sliced red onion
- 1 cup cherry or grape tomatoes halved
- 2 cloves garlic minced
- 1/2 cup frozen peas thawed
- 2 tablespoons fresh lemon juice
- 1 cup freshly grated parmesan cheese
- 1/4 cup heavy cream
- 1 cup coarsely chopped fresh basil plus more for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to al dente according to package instructions. Reserve about 1/2 cup of pasta water and set aside. Drain the pasta.
- Heat the oil in a large saucepan or Dutch oven over medium heat. Season the chicken with salt and pepper, then cook until browned on both sides and just cooked through, 7-10 minutes. Transfer the chicken to a plate. Add a splash of water to the pan and scrape with a spatula or wooden spoon to loosen any brown bits.
- To the same pan, add the zucchini, asparagus, red onion, and tomatoes. Cook for 3-5 minutes, stirring, until the vegetables are tender.
- Reduce the heat to medium-low and stir in the garlic and peas and cook for an additional minute. Add the chicken back to the pan along with the cooked pasta and stir to warm the ingredients.
- Stir in the lemon juice, parmesan cheese, cream and fresh basil. Add some of the reserved pasta water if needed to help bring everything together.
- Season with salt and pepper to taste, garnish with more fresh basil, and serve.
Video
Notes
Storage Suggestions
Pasta primavera will keep well for 3 days in the fridge. 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, thawing it will greatly affect the texture of both the vegetables and sauce.
Nutrition
Calories: 451kcal | Carbohydrates: 47g | Protein: 30g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 392mg | Potassium: 754mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1227IU | Vitamin C: 24mg | Calcium: 205mg | Iron: 3mg