Chicken Pasta Primavera – This dish has lean chicken, fresh vegetables, and a light cream sauce. It takes around 30 minutes to prepare! This recipe is an American dish that became famous in the 1970s. It appears on restaurant menus from time to time. This isn’t just for spring and summer; it’s a veggie-packed pasta meal that’s ideal all year! It has a delicious flavor and is a versatile dish that allows you to use any veggies you have on hand. This nutritious meal combines tender, juicy chicken with a variety of vegetables. With a creamy Parmesan sauce and a quick cook time, this family-friendly dinner is guaranteed to please! It’s a lighter pasta dish for your menu, packed with delicate veggies and just enough cheese for taste. I love how you can add any vegetables you want while keeping the same fundamental tastes in every mouthful of this simple recipe!
Chicken Pasta Primavera:
Pasta primavera is a simple pasta and fresh vegetable meal. Many people mistakenly believe it is an Italian meal, however it is actually an American dish invented by chef Sirio Maccioni and two helping cooks (the original used cream cheese).
It was initially served at a restaurant in New York City, and a recipe was published in the New York Times a few years later, helping to popularize the dish.
Why Should You Love This Recipe?
- It’s a wonderful way to get a lot of vegetables into your diet.
- It’s a clever method to use up all those vegetables in the fridge that are ready to spoil.
- This is really filling and has a delicious flavor.
- It’s a great method to urge youngsters to eat their vegetables.
- Isn’t there a lot of aesthetic attraction going on? Doesn’t food taste better when it appears appetizing and colorful?
- And it works great as a main meal for supper or as a side dish for gatherings (where you’ll get extra servings).
A Quick And Healthy Chicken Dinner Idea:
It’s not every day that you stumble across a dish that is both packed of vegetables and a kid-friendly favorite. People, hang on to your hats, for this one is both! Chicken Pasta Primavera is a creamy, cheesy, noodle-y meal that everyone in the family enjoys.
On top of that, it has a rainbow of crisp-tender vegetables and bits of white flesh chicken, so mom can feel good about feeding the young ones (and large ones) at her table. Boom! The ideal supper! Maybe not… but it’s got to be fairly close.
In the spring and summer, when all the vegetables are at their peak, I adore presenting this hearty, protein-packed dinner. I really enjoy serving it on hectic weeknights since it comes together quickly!
So let’s get started on the recipe because, believe me, it’s going to be your new go-to when you need a quick, nutritious supper that will satisfy the whole family.
The components are fresh, healthy, and straightforward. Feel free to substitute your preferred pasta form for the penne! Farfalle, rotini, and fettuccine are all excellent choices. One of the finest aspects of this Chicken Pasta Primavera dish is its adaptability.
- Pasta: For this recipe, I usually use 8 to 10 ounces of dried penne pasta. I also enjoy using Gluten Free Penne Pasta.
- For sautéing, you’ll need a couple of teaspoons of olive oil.
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- To taste, season with salt and pepper.
- 1 zucchini, thinly cut into half-moons: 1 zucchini, thinly sliced into half-moons
- Grape Tomatoes: I like to chop these tiny ones into quarters, but a large tomato or a pair of plum tomatoes would also work.
- Peas: Frozen peas are ideal for this dish.
- Dried Herbs: We’ll use a mix of basil, rosemary, and parsley.
- Garlic: You’ll need four garlic cloves, minced or pressed.
- 1/4 cup white vinegar transforms this sauce into a work of art!
- Cream: To give the pasta sauce a silky texture and memorable flavor, I add heavy whipping cream. In a pinch, half and half will suffice, but it will be less thick and delicious.
- If available, use freshly grated or shredded Parmesan cheese.
- Fresh Basil: For a fragrant and visually appealing garnish, chop a little quantity of fresh basil.
How To Make Chicken Pasta Primavera?
Seriously, this simple spaghetti will blow your mind! It comes together quickly, and the tastes are vibrant and gorgeous.
- Prepare the pasta. Cook the pasta according to the package guidelines. When it’s finished, lay it aside until the sauce is finished.
- Prepare the chicken. In a large pan over medium-high heat, heat the olive oil while the pasta is cooking. Season the chicken with salt and pepper before cooking for 5 minutes in heated oil.
- Combine the Veggies and Dried Herbs in a mixing bowl. Season the chicken with dried basil, rosemary, and parsley then add the zucchini, tomatoes, and frozen peas. Cook for 3 minutes, stirring periodically, after adding the garlic.
- Make the Sauce and Deglaze the Pan. Stir in the vinegar, scraping up all of the browned pieces from the bottom of the pan. Cook for 1 minute after adding the cream.
- Prepare the Dish. Cooked pasta should be drained and gently stirred into the skillet. Garnish with fresh basil and Parmesan cheese.
Tips And Tricks:
- It’s important not to overcook the pasta in any pasta recipe.
- Season the pasta boiling water with salt; this is one of the only methods to add flavor to the pasta while it cooks.
- Cook veggies until they are cooked but still slightly crisp, rather than soft and mushy.
- Don’t skip the bell pepper and onion; they both contribute a lot of flavor.
- Make sure to use a lot of parmesan! You don’t have to end at 1/2 cup; I’d say that’s simply the very minimum.
What Is The Best Pasta To Use?
I generally use Penne pasta because it’s what I have on hand, but any medium pasta would do. Here are some excellent alternatives:
- Farfalle (bowties)
- Mast coli
Can I Substitute Chicken Or Shrimp In This Recipe?
Yes. If you want to add a protein to this dish, grilled chicken breasts or rotisserie chicken, or sautéed shrimp, are excellent choices.
Should You use Other Vegetables?
This is a flexible dish that may be made with any vegetables you have on hand.
Other healthy options are shelled peas, asparagus, eggplant, cauliflower, spinach, or green beans. I’m thinking about doing an autumn version with other seasonal vegetables.
Is It Possible To Make Chicken Primavera Using Zoodles?
This meal can absolutely be made using zoodles! Instead of cooking pasta, simply add the zoodles to the saucepan 3-4 minutes before serving to heat thoroughly. One of my favorite things about zoodles is that they don’t need to be boiled to be soft, delicate, and tasty. Instead, they cook in minutes with only a little heat to produce a nutritious and tasty dinner.
Zoodles are a fantastic addition to the menu for people following a low-carb or ketogenic diet. They are simple to include into a variety of dishes and can be found in most grocery shops fully spiralized and ready to put into the skillet. They’re even available in the frozen food department!
Ideas For Variation:
Here are several simple methods to prepare your own Chicken Pasta Primavera!
- Veggie Substitution: Pasta Primavera goes well with virtually any vegetable. Mushrooms, asparagus, yellow squash, onions, and broccoli are all excellent choices. Simply chop them into small pieces to ensure they cook fast.
- Make It Meatless: Toss some additional vegetables in the skillet to replace the chicken, or be even more creative by using lightly pan seared tofu for the chicken. Your pasta primavera will still be protein-rich, but it will be entirely vegetarian.
- Add Tuna: For a more upmarket version of tuna noodle, add tuna to the final sauce!
- Increase the Spice: For a savory Cajun variation, add Creole seasoning into the sauce along with the cream. Spicy!
Storing And Reheating Leftovers:
- To keep leftovers, place them in airtight food storage containers and store them in the refrigerator for up to three days.
- To reheat leftovers, throw them in a covered pan with a splash of water or milk and simmer on low until heated through. To ensure uniform heating, stir occasionally.
- Chicken tenders can be replaced with boneless, skinless chicken breasts cut into 1-inch chunks.
- A garnish of chopped Italian (flat-leaf) parsley and extra grated Parmesan completes this meal.
What To Serve With Chicken Pasta Primavera?
With chicken, vegetables, sauce, and pasta, this is a one-pan dinner! But I still like to serve it with a couple sides every now and again. Here are some fantastic side dish ideas for you to try!
- Salad: Veggies to last for days! Keep the momentum continuing with a basic garden salad, or for something a bit more special, try this Chopped Egg, Cucumber, and Tomato Salad.
- Breadsticks: A family favorite is Easy Garlic Parmesan Breadsticks with Dipping Sauce. These Cheesy Keto Zucchini Breadsticks are also keto-friendly. Yummy!
- Asparagus Soup: A nice, creamy bowl of Asparagus Soup. Soup is one of my favorite appetizers, especially when paired with this light pasta meal.
MORE DELICIOIUS RECIPES HERE:
- 8 – 10 oz. dried penne pasta
- 2 tbsps. olive oil
- 1 pound skinless boneless chicken breasts, cut into 1-inch cubes or thin strips
- seasoned with salt & pepper
- 1 zucchini, thinly cut into half-moons
- 1 to 2 cups quartered grape tomatoes
- 1 cup thawed frozen peas
- 1/2 tbsps. dried basil
- 1 teaspoon rosemary (dried)
- 1 teaspoon parsley (dry)
- 4 minced garlic cloves
- 1/4 cup distilled white vinegar
- 1/3 cup whipping cream
- 1/4 cup freshly grated parmesan cheese
- Fresh basil, chopped, for garnish
Cook the pasta according to the package guidelines.
Meanwhile, heat the oil in a large 14-inch skillet over medium-high heat.
Season the chicken pieces with salt and pepper; fry for 5 minutes in heated oil.
Season the chicken with dried basil, rosemary, and parsley, then add the zucchini, tomatoes, and frozen peas.
Cook for 3 minutes, stirring periodically, after adding the garlic.
Stir in the vinegar, scraping away any browned pieces on the bottom of the pan.
Cook for 1 minute after adding the cream.
Drain the cooked pasta and add it to the skillet. Taste for salt and adjust as needed.
Take the pan off the heat.
Garnish with parmesan cheese.
Garnish with basil if desired.
Make careful to salt this dish well - it makes a significant difference in flavor. In addition, I use a lot of pepper.
There is no heavy sauce with this pasta. It's a light cream sauce that pairs well with the vegetables.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 867Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 83mgSodium 212mgCarbohydrates 125gFiber 9gSugar 6gProtein 50g