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Chicken Pasta Primavera Recipe

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4.1 from 3 reviews

This Chicken Pasta Primavera is a vibrant and hearty dish combining tender chicken breast with a medley of fresh spring vegetables and penne pasta, all brought together in a creamy Parmesan sauce. Perfect for a quick 30-minute meal, it’s bursting with flavors from Italian seasoning, fresh basil, and a delicate balance of butter and olive oil sautéed vegetables.

Ingredients

Chicken and Seasoning

  • 1 lb chicken breast (cut into bite-size pieces)
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Pasta

  • 8 oz penne pasta

Sauce and Vegetables

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium leek (sliced)
  • 1 medium zucchini (sliced)
  • 1 bunch asparagus (diced)
  • 1 cup frozen peas
  • 10 cherry tomatoes (halved)
  • 1/2 cup chicken stock
  • 1/2 cup heavy cream
  • 1/3 cup Parmesan (freshly grated)
  • 6-8 fresh basil leaves (roughly torn)
  • Salt and freshly ground black pepper to taste

Garnish

  • Fresh chives (finely chopped, for garnishing, optional)

Instructions

  1. Season Chicken: Place the chicken pieces in a large bowl and toss them thoroughly with Italian seasoning, salt, and ground black pepper to evenly coat.
  2. Cook Pasta: Bring a large pot of water to a boil, generously salt it, and cook the penne pasta until al dente according to package instructions. Before draining, reserve 1 cup of the pasta water and then drain the pasta.
  3. Cook Chicken: While the pasta cooks, melt butter over medium heat in a large deep skillet or Dutch oven. Add the seasoned chicken and cook for 6-7 minutes, stirring occasionally until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
  4. Sauté Vegetables: In the same pot, add the olive oil and sauté sliced leek for about 1 minute until slightly softened. Add the zucchini slices and diced asparagus, cooking for another minute to tenderize.
  5. Add More Vegetables: Stir in the frozen peas and halved cherry tomatoes, and cook for 2 additional minutes to warm them through and bring out their flavors.
  6. Make Sauce and Combine: Pour in the chicken stock and heavy cream, allowing the mixture to bubble gently for 1-2 minutes to slightly thicken. Add the cooked pasta and toss well to combine everything. If the sauce is too thick, add some reserved pasta water to loosen it to your preferred consistency.
  7. Finish Dish: Stir in freshly grated Parmesan cheese and torn basil leaves, then return the cooked chicken to the pot. Toss everything together thoroughly to coat in the creamy sauce.
  8. Season and Serve: Adjust salt and freshly ground black pepper as needed. Serve immediately with extra grated Parmesan and a sprinkle of finely chopped fresh chives if desired for garnish.

Notes

  • Reserve pasta water before draining to adjust the sauce consistency if needed.
  • Cooking chicken separately ensures it remains juicy and golden.
  • Use fresh Parmesan for best flavor and melting quality.
  • Vegetables can be substituted seasonally or based on preference.
  • Optional garnish with fresh chives adds a mild oniony flavor and bright color.

Find it online: https://cookedbysarah.com/chicken-pasta-primavera-recipe/