There’s something incredibly satisfying about a dish that’s both vibrant and comforting—like this Chicken Pasta Primavera. It’s a celebration of fresh vegetables, tender chicken, and perfectly cooked pasta, all tossed in a light, creamy sauce. Every bite is packed with color and flavor, making it a meal that feels indulgent yet wholesome.
I love making this recipe when I want something quick but impressive. The combination of seasonal veggies, juicy chicken, and al dente pasta makes it a crowd-pleaser. Whether you’re cooking for family or hosting a casual dinner, this dish never disappoints. Plus, it’s versatile—you can swap ingredients based on what’s in your fridge!
What You Need To Make This Recipe
Chicken breast: Boneless, skinless chicken breast works best here—it’s lean, cooks quickly, and soaks up flavors beautifully. You can also use chicken thighs for extra juiciness.
Pasta: Penne or fusilli are my go-to choices because their shapes hold the sauce well. However, any short pasta will work—just make sure it’s al dente for the best texture.
Fresh vegetables: A mix of bell peppers, zucchini, cherry tomatoes, and broccoli adds color and crunch. Feel free to use seasonal veggies—asparagus, peas, or spinach would also be fantastic.
Garlic and onion: These aromatics build the base of flavor. Fresh garlic adds a punch, while onion brings a subtle sweetness.
Heavy cream (or half-and-half): This creates a luscious, creamy sauce without being too heavy. For a lighter version, substitute with Greek yogurt or coconut milk.
Parmesan cheese: Freshly grated Parmesan melts smoothly into the sauce, adding a rich, nutty depth.
Olive oil and butter: A combination of both ensures the chicken gets a golden sear while adding richness to the dish.
Italian seasoning and red pepper flakes: These spices bring warmth and a slight kick. Adjust the red pepper flakes based on your heat preference.
Ingredients List
- 2 boneless, skinless chicken breasts, cubed
- 8 oz penne pasta (or your favorite short pasta)
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 3 garlic cloves, minced
- 1 small onion, diced
- ½ cup heavy cream (or half-and-half)
- ¼ cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
How to Make Chicken Pasta Primavera
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water for the sauce.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, and Italian seasoning. Cook until golden and no longer pink inside (about 5-6 minutes). Remove from the skillet and set aside.
Step 3: Sauté the Vegetables
In the same skillet, melt butter and sauté onions until translucent. Add garlic, bell peppers, zucchini, and broccoli. Cook for 4-5 minutes until slightly tender but still crisp. Toss in cherry tomatoes and red pepper flakes.
Step 4: Make the Creamy Sauce
Reduce heat to medium and pour in the heavy cream, stirring gently. Add Parmesan cheese and let it melt into the sauce. If it’s too thick, add a splash of reserved pasta water.
Step 5: Combine Everything
Return the chicken to the skillet, followed by the cooked pasta. Toss everything together until well-coated in the sauce. Adjust seasoning if needed.
Step 6: Garnish and Serve
Top with fresh basil or parsley and extra Parmesan. Serve immediately while warm.
Tips for Making This Recipe
- Don’t overcook the veggies—they should be tender-crisp for the best texture.
- Use freshly grated Parmesan—it melts better than pre-shredded cheese.
- Reserve pasta water—the starchy liquid helps bind the sauce.
- Customize your veggies—swap in whatever’s in season or your favorites.
- For extra flavor, add a splash of white wine when sautéing the onions.
FAQs
Can I make this dish ahead of time?
Yes, but it’s best served fresh. If reheating, add a splash of cream or broth to loosen the sauce.
Can I use frozen vegetables?
Fresh is ideal, but frozen veggies can work—just thaw and pat dry to avoid excess moisture.
Is there a dairy-free alternative?
Yes! Use coconut milk and nutritional yeast instead of cream and Parmesan.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
This Chicken Pasta Primavera is a foolproof way to enjoy a restaurant-quality meal at home—simple, fresh, and utterly delicious!