Make this amazing Chicken Pasta Primavera recipe for dinner, packed with tender-crisp fresh vegetables, juicy chicken, and pasta in delectable parmesan cream sauce. Your meal will be ready to serve in just 30 minutes, and everyone is going to love it!
What is Chicken Primavera?
A delicious pasta dish inspired by Italian cooking, pasta primavera was first introduced to most of the US by New York City chefs in the 1970s. This meal that paired pasta with fresh vegetables and a creamy sauce was an instant hit in Manhattan, and it still is a very popular dish served in restaurants around the country.
Primavera translates from Italian to mean “springtime”, which is the perfect name for this dish that is so full of colorful fresh spring vegetables. We’re adding some freshly cooked chicken breast to make a hearty meal out of this classic pasta dish.
The best part? It’s all made in a skillet on your stovetop, just like it’s made in a restaurant kitchen!
Be sure to try more of my easy and delicious chicken and pasta recipes! Meals like one pot creamy parmesan pasta with chicken, creamy chicken and gnocchi, and Buffalo chicken pasta are sure to fill your weeknights with lots of flavor.
Pasta Primavera with Chicken
- A Quick and Easy Stovetop Meal– Almost the entire dish is cooked in one skillet! It’s easy to pan-fry the chicken, saute the vegetables, and create an amazing parmesan cream sauce without needing to wash every pan in the cupboard.
- Classic Flavors –We’re making the same veggie pasta dish that has been popular in restaurants for years, and it will be just as good as you’ve had at your favorite local place or chain restaurant.
- Customizable – Use whatever vegetables are fresh and in season for you! I usually only add asparagus when it’s local in the spring, but it’s possible to get all of these veggies at most grocery stores all year long. You can also leave out anything isn’t your favorite and add in other veggies such as mushrooms, carrots, or cauliflower.
Key Ingredients
Here’s what you need to make this easy pasta primavera with chicken:
- Pasta: I’m using fettuccini here, but this recipe will work with any type of pasta you would like to use (I often use penne pasta). In this dish, the pasta is cooked separately and mixed in with the sauce, veggies, and chicken just before serving. Try it with bowties, ziti, or even spaghetti.
- Chicken: One pound of boneless skinless chicken breast, cut into 1-inch cubes. You can use chicken tenderloins or boneless thighs if you prefer.
- Vegetables: The key to making the best pasta primavera is to include lots of thinly sliced fresh vegetables! Zucchini, asparagus tips, red bell pepper, broccoli, peas, and tomatoes make this dish delicious and nutrient-dense.
- For the Sauce: Butter, garlic, heavy cream, and Parmesan cheese. Grate the cheese fresh so that it melts into the sauce more easily. You also get much better flavor this way.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Chicken Pasta Primavera
- Make the Cream Sauce: In a saucepan over medium heat, melt the butter and add garlic. Cook for one minute, then add the heavy cream and parmesan and whisk until the sauce comes together, cooking for another 1-2 minutes. Remove the parmesan cream sauce from the heat and set aside.
- Cook the Chicken: In a large skillet or a Dutch oven, heat olive oil over medium-high heat. Add the chicken and season with Italian seasoning, salt, and pepper. Cook the chicken, stirring, until it’s fully cooked. Then remove the chicken to a plate and set aside.
- Cook the Pasta: While you are preparing the chicken, veggies, and sauce, cook the pasta in salted water according to the package directions. Be sure to save a bit of the pasta water in case you need it later to thin out the sauce.
- Saute the Vegetables: To the same skillet that you cooked the chicken in, add a bit more olive oil, then add all of the vegetables except for the cherry or grape tomatoes. Cook for 5 minutes or until the vegetables are softened. Add the cherry tomatoes in during the last 30 seconds.
- Mix: Add the pasta and cream sauce to the pan with the vegetables. Toss to combine, and add a bit of the reserved pasta water if needed. Add the cooked chicken, and toss again. Serve, garnished with extra cheese or fresh basil if you like.
Tip!
Don’t overcook the vegetables! They should be tender but not mushy.
Recipe Tips
- Take a shortcut: Instead of cooking chicken, add in shredded rotisserie chicken or leftover grilled chicken instead!
- Cutting the vegetables: When prepping, you want to take care that the veggies are cut into bite sized pieces that will cook fairly quickly. Thin slices and small pieces are ideal.
- Make substitutions: You need 3-4 cups of fresh sliced vegetables for this recipe, so feel free to fill those cups however you like! If your family loves broccoli but dislikes asparagus (or vice versa) you can make that happen. You can also add things, like corn kernels, mushrooms, or grated carrots.
- Try with extra garlic or spice. If you really enjoy garlic, feel free to increase it to 4 cloves instead of just 3. A pinch of crushed red pepper is also a tasty way to add some spicy flavor.
- Use the pasta water: Before you drain the pasta, pull out a cup or so of the starchy cooking water and set it aside. You may or may not need it to thin out the parmesan cream sauce when you’re putting the dish together.
- Season to taste: Parmesan cheese can be quite salty, so you may not need to add any salt to the sauce. Taste it and adjust the seasonings as needed.
Storing Tips
While this meal will be best if enjoyed right away, you can store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water and heat on the stove over low heat until hot.
What To Serve With Pasta Primavera
This dish already has a starch, a protein, and plenty of veggies in it, so you can skip the side dishes if you’d like!
I like to serve this with some crusty bread or soft garlic breadsticks so that I can wipe up every last drop of the delicious sauce.
For dessert, try an Italian favorite like my easy tiramisu or homemade cannoli.
Recipe FAQs
Can I make this recipe vegetarian?
Of course! You can make pasta primavera with chicken, or without! Just skip the chicken, and add a few extra cups of fresh vegetables to the skillet.
Can I use frozen vegetables?
I suggest using fresh vegetables in this recipe for the best texture. The only exception would be the peas – they are just as good frozen as fresh, and cook very quickly either way.
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The best chicken pasta primavera is this one that you make at home with fresh vegetables and an amazingly simple cream sauce! Be sure to enjoy, and to Pin this recipe so you can find it next time.
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Chicken Pasta Primavera
Equipment
- Dutch oven or skillet
Ingredients
For the cream sauce
- 3 tablespoons (42 g) unsalted butter
- 3 cloves garlic minced
- 1 cup (240 ml) heavy cream
- ½ cup shredded parmesan
- ¼ teaspoon ground black pepper
For the chicken
- 1 tablespoon (15 ml) olive oil
- 1 pound (450 g) chicken breast diced into 1 inch pieces
- ½ teaspoon italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 ounces (225 g) dried pasta any shape
For the vegetables
- 1 tablespoon (15 ml) olive oil
- 3-4 cups fresh prepped vegetables such as chopped asparagus, sliced zucchini, bell pepper, chopped broccoli, thinly sliced red onion, fresh or frozen peas, halved cherry tomatoes
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Make the cream sauce: in a saucepan over medium heat, melt butter and add garlic and cook for 1 minute. Add the heavy cream and parmesan, and whisk until you get a homogeneous sauce (1-2 minutes). Remove from heat and set aside.
- Cook the chicken: In a large relatively deep skillet or dutch oven, heat olive oil over medium high heat, add the chicken and immediately season with italian seasoning, salt, and pepper.
- Cook and stir the chicken until it’s fully cooked, about 4 minutes. Remove onto a plate and set aside.
- Meanwhile, cook the pasta in salt water according to package directions. Reserve pasta water to thin out the sauce later if you need to.
- To the same skillet or dutch oven, heat 1 tablespoon of olive oil, and add all the vegetables (except for cherry tomatoes if using), and cook for about 5 minutes. Add cherry tomatoes in the last 30 seconds.
- To the vegetables, add pasta, and cream sauce (and pasta water if needed). Gently toss to combine, and add chicken, and toss again. Remove from heat, serve immediately.
Notes:
- Take a shortcut: Instead of cooking chicken, add in shredded rotisserie chicken or leftover grilled chicken instead!
- Cutting the vegetables: When prepping, you want to take care that the veggies are cut into bite sized pieces that will cook fairly quickly. Thin slices and small pieces are ideal.
- Make substitutions: You need 3-4 cups of fresh sliced vegetables for this recipe, so feel free to fill those cups however you like! If your family loves broccoli but dislikes asparagus (or vice versa) you can make that happen. You can also add things, like corn kernels, mushrooms, or grated carrots.
- Try with extra garlic or spice. If you really enjoy garlic, feel free to increase it to 4 cloves instead of just 3. A pinch of crushed red pepper is also a tasty way to add some spicy flavor.
- Use the pasta water: Before you drain the pasta, pull out a cup or so of the starchy cooking water and set it aside. You may or may not need it to thin out the parmesan cream sauce when you’re putting the dish together.
- Season to taste: Parmesan cheese can be quite salty, so you may not need to add any salt to the sauce. Taste it and adjust the seasonings as needed.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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