This chicken pasta primavera is a complete meal in a bowl that's delicious and good for you, too! It has golden chicken and plenty of veggies in a light, creamy Parmesan sauce, and it's on the table in 30 minutes.
If you like fresh and green pasta sauces, try my chicken asparagus pasta and my pasta e piselli next!
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Chicken pasta primavera is one of those pasta dishes that feel like you're eating something extra tasty that's also very good for you. It's actually the best pasta dish for getting your 5-a-day in!
It has golden seasoned chicken bits, lots of fresh vegetables and a light yet creamy sauce that takes a minute to make.
"Primavera" means "spring" in Italian, and that's what this is - the perfect warm-weather dinner for those moments when you want a quick treat.
Why you'll love this chicken pasta primavera
- It's a super quick, complete dinner with protein, veggies and pasta all in one bowl.
- The veggies remain bright instead of being mushy.
- Everything's on the table in 30 minutes, just perfect for those busy weeknights!
What you'll need
- Chicken breast - Lean and perfect if you're also trying to hit your macros. Cut into small bits so it cooks quickly.
- Italian seasoning - To infuse the chicken with a lovely flavor. Because no one likes bland chicken in a pasta dish.
- Penne - I used wholewheat penne because they have more fiber, but you can use your favorite here. Any short pasta would do, actually.
- Leek - I love this here because it's mellower and sweeter than onion. Plus, it cooks so much quicker and goes great with the zucchini and asparagus.
- Courgette (zucchini) - Sliced rather thinly so it cooks quickly.
- Asparagus - Remove the tough ends and cut into small pieces.
- Frozen peas - Don't need to defrost them!
- Cherry tomatoes - For that lovely pop of color. Halve them so they release some juice.
- Chicken stock - Low-sodium is best.
- Double cream (heavy cream) - Just a bit to make the sauce extra smooth.
- Parmesan - Freshly grated and plenty of it!
- Fresh basil - The perfect finish!
Pro tip
Don't add all the veggies in one go; do it in order of how long they need to cook so they remain bright and fresh.
How to make chicken pasta primavera
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
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Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the directions on the package.
Meanwhile, melt the butter over medium heat in a large skillet and cook the seasoned chicken until golden. Remove and set aside.
In the same pot, add the olive oil and sauté the leek for 1 minute. Add the sliced zucchini and asparagus and continue to cook for a minute. Next, add the peas and tomatoes and cook for another 2 minutes.
Pour in the chicken stock and cream and allow the sauce to bubble for 1-2 minutes. Stir in the cooked pasta and toss to combine.
Stir in the Parmesan and fresh basil, then return the cooked chicken to the pot. Toss well to combine.
Substitutions and variations
- Other greens that work well in pasta primavera include broccoli, green beans and mushrooms.
- You can use half and half or creme fraiche instead of heavy cream.
- This pasta primavera also works great with rotisserie chicken. If you make it that way, skip the browning and start by cooking the leek in a mix of butter and oil.
Recipe tips and notes
- The veggies should be only slightly cooked, not turned into mush. They should all still have a bit of snap, especially the asparagus.
- If the sauce looks too thick, loosen it with a splash of the reserved pasta water. If it's too thin, a couple more minutes of bubbling should thicken it.
- Don't forget to salt your pasta water well so the penne are well seasoned from the inside.
What to serve with chicken pasta primavera
- A warm slice of focaccia or garlic bread
- A crisp green salad
- A glass of chilled white wine
Leftovers and storage
- This pasta dish is best served immediately. If you do have any leftovers, they'll keep well in the fridge for up to 3 days.
- Reheat gently in a pan over low heat with a splash of water or stock.
- I wouldn't freeze this one because the veggies will be too mushy when thawed.
More pasta recipes you'll love
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Chicken Pasta Primavera
Ingredients
For the chicken
- 1 lb (450 g) chicken breast, cut into bite-size pieces
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the sauce
- 8 oz (225 g) penne pasta
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium leek, sliced
- 1 medium zucchini, sliced
- 1 bunch asparagus, diced
- 1 cup (145 g) frozen peas
- 10 cherry tomatoes, halved
- ½ cup (125 ml) chicken stock
- ½ cup (125 ml) heavy cream
- ⅓ cup (30 g) Parmesan, freshly grated
- 6-8 fresh basil leaves, roughly torn
- Salt and freshly ground black pepper to taste
- Fresh chives, finely chopped, for garnishing, optional
Instructions
- Place the chicken bites in a big bowl and toss well with the Italian seasoning, salt and pepper.
- Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the directions on the package. Reserve 1 cup of pasta water before draining.8 oz penne pasta
- While the pasta cooks, melt the butter over medium heat in a large, deep skillet or Dutch oven and cook the chicken for 6-7 minutes until golden and completely cooked through. Remove the chicken from the pot with a slotted spoon and set aside.2 tablespoons butter
- In the same pot, add the olive oil and saute the leek for 1 minute. Add the sliced zucchini and asparagus and continue to cook for a minute.1 tablespoon olive oil1 medium leek1 medium zucchini1 bunch asparagus
- Next, add the peas and tomatoes and cook for another 2 minutes.1 cup frozen peas10 cherry tomatoes
- Pour in the chicken stock and cream and allow the sauce to bubble for 1-2 minutes. Add the cooked pasta to the pot and toss well to combine. Loosen with a bit of the reserved pasta water if needed.½ cup chicken stock½ cup heavy cream
- Stir in the Parmesan and fresh basil, then return the cooked chicken to the pot. Toss well to combine.⅓ cup Parmesan6-8 fresh basil leaves
- Adjust the seasoning to taste and serve immediately with some extra grated Parmesan and some chopped chives on top if you like.Salt and freshly ground black pepper to tasteFresh chives
Video
Notes
- The veggies should be only slightly cooked, not turned into mush. They should all still have a bit of snap, especially the asparagus.
- If the sauce looks too thick, loosen it with a splash of the reserved pasta water. If it's too thin, a couple more minutes of bubbling should thicken it.
- Don't forget to salt your pasta water well so the penne are well seasoned from the inside.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
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