Chicken Primavera Pasta
Transition between winter and spring with Chicken Primavera Pasta. It’s packed with veggies, so no side dishes needed!
This Chicken Pasta Primavera is spring on a plate
This Chicken Primavera Pasta is a bridge between seasons, exemplified in one dinner. You have the pasta coziness from the winter holding on still, but with fresh vegetables like asparagus and zucchini in the mix, ready to welcome spring.
What is Chicken Primavera?
The word primavera means “spring” in Italian, so chicken primavera kind of translates to springtime chicken. This dish typically features a medley of vegetables, including bell peppers, tomatoes and zucchini, combined with chicken, and in this case, pasta as well.
Chicken primavera is known for its vibrant colors, fresh flavors and comforting appeal.
Why you’ll love this Chicken Primavera Recipe
- You can customize the vegetables and pasta based on what you like and have on hand, so it’s a great clear-out-the-fridge recipe.
- With protein, vegetables and carbohydrates all in one place, it’s a well-rounded meal all in one dish.
Primavera Chicken Ingredients
- pasta – I used penne here, but any short shape of pasta will work just as well.
- butter – used for cooking the chicken and vegetables. You can use olive oil if you prefer.
- chicken – I thinly sliced one boneless, skinless chicken breast to be the main protein source for this dish.
- salt and pepper – used for seasoning each component of the dish.
- bell pepper – I used yellow, but you can use any color of bell pepper that you like!
- zucchini – adds freshness and bright green color to this chicken pasta primavera.
- asparagus – adds an earthy flavor and lots of fiber.
- grape tomatoes – adds sweetness and acidity to the pasta primavera with chicken.
- garlic – lots of garlic adds lots of aromatic flavor!
- shallot – adds a mild onion flavor.
- Italian seasoning – this blend of dried herbs like oregano, basil, thyme and rosemary adds an Italian-inspired flavor to the dish.
- red pepper flakes – adds a hint of heat and spice.
- chicken stock – adds just enough liquid to make a thin, light sauce.
- peas – add sweetness and a bright green pop of color.
- Parmesan cheese – thickens the sauce and adds a salty, nutty flavor.
- heavy cream – just a little bit of cream creates a velvety sauce that coats the pasta and veggies.
- lemon juice and zest – adds brightness and acidity, balancing the richness of the cream and cheese.
- basil – adds a bright, herbaceous flavor.
How to make Chicken Primavera
1. COOK PASTA. Cook pasta in salted water according to package instructions for al dente. Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.
2. CHICKEN. While pasta is cooking, cook chicken in a large skillet with butter, salt and pepper until cooked through, then transfer to a large plate.
3. BELL PEPPER, ZUCCHINI, ASPARAGUS. Add a bit more butter to the same skillet and cook the bell pepper, zucchini and asparagus for 4 minutes.
4. TOMATOES. Add the tomatoes and some salt and pepper and cook until the tomatoes are slightly softened and all of the veggies are tender-crisp. Transfer all of the veggies to the plate with the chicken.
5. AROMATICS. Add the last bit of the butter to the same skillet and cook the garlic, shallot, Italian seasoning, red pepper flakes and salt and pepper until fragrant.
6. STOCK. Stir in the chicken stock and bring to a boil. Simmer until the liquid has reduced by half.
7. PEAS AND CREAM. Stir in the peas, cheese, cream, and lemon juice and zest and cook 2 minutes.
8. FINISH. Add the cooked pasta, reserved chicken and vegetables and a bit of pasta cooking water to the skillet and toss until everything is well combined. Adjust the sauce consistency with additional pasta water if needed, then serve garnished with basil and additional Parmesan cheese.
Chicken Primavera Recipe Home Chef Tips
- Feel free to change up the vegetables by using snap peas or spinach in place of something else. Or, use the entire bunch of asparagus, and omit the zucchini.
- The starch in the pasta cooking water thickens the sauce and helps the sauce cling to the pasta. Don’t forget to reserve some before draining the pasta!
- You’ll notice that we’re seasoning with salt at almost every step – pasta cooking water, chicken, vegetables and sauce. It may seem excessive, but the overall amount isn’t that much, and it ensures that every single bite is well-seasoned and full of flavor.
Chicken Primavera Pasta Variations
- SPICY – If you like it hot, add extra red pepper flakes or even a diced jalapeno to this dish.
- SEAFOOD – Instead of chicken, substitute shrimp or scallops for a seafood primavera.
- PESTO – Add a dollop of pesto to the sauce for a vibrant green color and aromatic basil flavor.
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How to serve Pasta Primavera with Chicken
Truly, this is a whole, satisfying meal all in one dish (and a generous portion). You don’t need a vegetable side dish, because there are so many veggies in the pasta itself.
Serve this chicken pasta primavera with our homemade garlic bread recipe or easy yeast rolls for mopping up any extra sauce.
Storing leftover Chicken Pasta Primavera
Leftover primavera chicken pasta should be cooled to room temperature, then stored in an airtight container in the fridge for up to 3 days.
Reheating Primavera Chicken
I think the best way to reheat this chicken primavera recipe is to spread it into a baking dish and bake at 350 degrees F until warmed through.
You can also microwave it at 50% power, stirring at one minute intervals until hot. I would suggest adding a splash of chicken broth or cream if you microwave.
Primavera Chicken
Ingredients
- 12 ounces penne pasta
- 4 tablespoons unsalted butter divided
- 8 ounces boneless skinless chicken breast, cut into 1/2-inch strips
- 1 ¼ teaspoons kosher salt divided
- ½ teaspoon ground black pepper divided
- 1 yellow bell pepper thinly sliced
- 1 zucchini cut in half lengthwise, then sliced crosswise into 1/4-inch-thick half moons
- ½ bunch asparagus trimmed and cut crosswise into 1-inch pieces
- 1 cup grape tomatoes halved
- 4 garlic cloves minced
- 1 large shallot finely chopped
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- 1 cup chicken stock
- 1 cup peas fresh or frozen
- ½ cup grated Parmesan cheese plus additional for garnish
- ½ cup heavy cream
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- ½ cup chopped fresh basil
Instructions
- Heat large pot of salted water to boiling and cook penne according to package instructions for al dente. Reserve 1/2 cup pasta cooking water before draining pasta.
- Meanwhile, heat 1 tablespoon butter in large high-sided skillet over medium heat. Add chicken, 1/2 teaspoon salt and 1/4 teaspoon black pepper and cook 4 to 6 minutes until golden brown and cooked through, stirring frequently. Transfer chicken to large plate.
- Heat 2 tablespoons butter in same skillet over medium heat. Add bell pepper, zucchini and asparagus and cook 4 minutes, stirring occasionally.
- Add tomatoes, 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper, and cook 2 to 3 minutes or until tomatoes are slightly softened and all other veggies are tender-crisp, stirring occasionally. Transfer mixture to plate with chicken.
- Heat remaining 1 tablespoon butter in same skillet over medium heat. Add garlic, shallot, Italian seasoning, red pepper flakes and remaining 1/4 teaspoon salt and cook 1 minute, stirring constantly.
- Stir in chicken stock. Heat to boiling over medium-high heat, then reduce heat to medium and simmer 5 minutes or until liquid has reduced by half.
- Stir in peas, cheese, cream, lemon juice and lemon zest and cook 2 minutes, stirring frequently.
- Add cooked pasta, reserved chicken and vegetables, and 1/4 cup pasta cooking water and toss until everything is well combined. If sauce if too thick, add additional pasta cooking water a few tablespoons at a time until desired consistency is achieved. Serve garnished with basil and additional Parmesan cheese.
Notes
- Feel free to change up the vegetables by using snap peas or spinach in place of something else. Or, use the entire bunch of asparagus, and omit the zucchini.
- The starch in the pasta cooking water thickens the sauce and helps the sauce cling to the pasta. Don’t forget to reserve some before draining the pasta!
- You’ll notice that we’re seasoning with salt at almost every step – pasta cooking water, chicken, vegetables and sauce. It may seem excessive, but the overall amount isn’t that much, and it ensures that every single bite is well-seasoned and full of flavor.
