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This Chicken Pasta Primavera recipe is filled with lean chicken, fresh veggies, and a light cream sauce. It’s ready in about 30 minutes!
My sister came up with the idea for this recipe. Since it’s spring and such (“primavera” means spring in Italian). Pasta Primavera is one of her favorites… minus the chicken. I love this lighter take on comfort food.
Whenever I hear the word “primavera”, I think of Vivaldi’s Four Seasons. In my expert opinion, it’s probably the best piece of classical music ever composed. Summer is my favorite. Spring is too heavy on violins, but the intro is catchy. 😉 I listen to the Four Seasons every morning before work when I’m getting ready. I’m sure you’re just so happy to know that little tidbit about me. Moving on.
Pasta Primavera is actually an American dish that was popular in the ’70s. Well, I am bringing it back, baby. Ok, so not really. It’s always around. I periodically see it on restaurant menus. It’s easy and delicious.
This pasta is fairly flexible in what vegetables you can use. I decided on frozen peas, red pepper, roma tomato, and zucchini.
Here’s some more suggestions:
- Broccoli or broccolini
- Asparagus
- Green or French beans
- Very thinly chopped carrots
- Yellow squash
It’s all good. Just make sure to chop everything relatively the same size so it cooks at a similar rate.
How to make Chicken Pasta Primavera
- Chop those veggies and prep your chicken.
- Sauté the chicken for 4-5 minutes. Take it out of the pan.
- Add in the veggies and cook for a couple of minutes.
- Add the chicken back into the pan, along with the cream. Let it cook through for a few minutes.
- Serve with pasta and fresh parm!
Love chicken with pasta? You may also like my creamy Tuscan chicken pasta, this chicken feta spinach pasta, or my grilled chicken pasta salad.
Do you like Pasta Primavera?
Questions? Let me know in the comments below!
Chicken Pasta Primavera
Ingredients
- 8 ounces uncooked pasta
- 2 chicken breasts cut into bite-size pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- 2 dashes Italian seasoning
- 1 small zucchini chopped finely
- 1 roma tomato chopped finely
- 1/2 red bell pepper chopped finely
- 1/2 cup frozen peas
- 1/2 cup heavy/whipping cream
- Salt & pepper to taste
- Freshly grated parmesan cheese optional, to taste
Instructions
- Boil a large, salted pot of water for the pasta.
- Meanwhile, prep your chicken, zucchini, tomato, and red pepper.
- Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the chicken. Cook for 4-5 minutes, stirring occasionally. Take the chicken out of the pan and set it aside.
- Add the garlic, Italian seasoning, zucchini, tomato, red pepper, and peas to the pan. Cook for 2 minutes.
- Reduce the heat to medium. Stir in the cream and add the chicken back in. Cook for a few more minutes, until the chicken is cooked through and the veggies are further softened.
- Season with salt & pepper as needed and toss with the drained pasta. Serve with freshly grated parmesan cheese if desired.
Notes
- Be sure to salt this recipe well - it makes a big difference in taste. I am also fairly generous with the pepper.
- This pasta does not have a thick sauce. It's a light cream sauce that goes nicely with the veggies.
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This is such a great easy and simple recipe that is so delicious! Even though it is a “cheat” for me with the cream, I substitute with light cream as I always do and it was so good! I added way more veggies (baby carrots, vidalia onion, intended to add mushrooms on the side for hubby but forgot, oh well.) Next time will boil the carrots for 10 mins first as they were not cooked as well as I wanted, even though I cut them very small. Added more of the spices and cream since I added more of the veggies. Used the already cooked chicken (and frozen) I have hubby do in the Ipot to have handy for recipes like this. So easy!
Definitely a keeper, and I thank you again for such easy and great tasting recipes!
I’m so happy you like it!! 🙂 You’re very welcome!
Nobody gives a shit about your vegan sister. Just get to the recipes.
Obviously you did! Thanks for reading. 😊
Be nice you do not have to be rude
Hello Natasha. I was browsing a favorite Canadian blog I go to a lot & found your name/blog site in the comment section of her site. OMG!! After looking through a few of your recipes I’ve added yours to my favorite “go-to” sites!! I can’t tell you how happy I am to have clicked on your site while browsing through my other favorite “saving grace” on what to cook for dinner when ideas or lack of interest in cooking hit me. You, like my other fav… have made me want to & enjoy cooking more!! Thank you Natasha for all the hard work you do… can’t wait to try a LOT of your recipes – mostly healthy, but willing to sneak a few lite-unhealthy recipes in as well!!
Again, thank you… looking forward to cooking & seeing more new recipes! Also, your recipes are worthy of passing on to some family & friends…! BTW… love the name of your blog!
Aww thanks for your sweet comment, Trish! I am so glad you found me. Let me know if you do make something or if you have any questions. 🙂
Thanks Natasha… I will definitely get back with you on what I make or if I have any questions. Thanks for the quick response back. I’m now back to browsing your site… loving a LOT of your recipes & can’t wait to try. I just told my husband I found a new favorite site… knowing he will love the recipes!! We eat a lot of chicken & fish, soups/salads & pasta(s) – anything with pasta we love! Living in Texas makes lite lunches/dinners a necessity but, come cold weather… your SOUPS!! I’m sending your site to my brother/sister-in-law as they cook for my 95 yr old Dad & I know they would love a lot of your recipes – and, am sure my Dad would, too!
Again, “thank-you” for your quick response back Natasha.
You are very welcome!!
Omg can you make this for me without chicken?
No.