VEGGIE-LOADED CHICKEN PASTA PERFECTION

I can still picture my grandma, apron tied tight, standing over a mountain of freshly chopped vegetables. Every spring, she would whip up the most vibrant pasta dish, bursting with the flavors of the season. The memory is so vivid, the aroma of garlic and sautéed zucchini still dances in my mind. Today, I’m sharing all my secrets for the most amazing Easy Vegetable-Packed Chicken Pasta Primavera you’ll ever make!

Unlock the Secrets to the Best Chicken Pasta Primavera EVER!

Okay, friend, let’s get real. We’re not just making pasta tonight; we’re creating a symphony of flavors. This Easy Vegetable-Packed Chicken Pasta Primavera is a celebration of fresh, seasonal ingredients, tender chicken, and perfectly cooked pasta, all tossed in a light, flavorful sauce. It’s the kind of dish that makes you feel good from the inside out, and it’s surprisingly simple to make. Trust me, even if you’re a beginner cook, you can absolutely nail this!

Why You’ll Adore This Recipe:

• It’s Packed with Goodness: We’re talking loads of fresh vegetables – think zucchini, asparagus, peas, bell peppers, and more!
• It’s Customizable: Swap out veggies based on what’s in season or what you have on hand. The possibilities are endless!
• It’s Relatively Quick: From start to finish, you can have this on the table in under an hour. Perfect for busy weeknights!
• It’s Deliciously Balanced: Lean protein from the chicken, complex carbs from the pasta, and vitamins and minerals from the veggies – it’s a complete meal in one bowl.
• It’s Crowd-Pleasing: This is a dish that everyone will love, from picky kids to sophisticated adults.

Ingredients You’ll Need (and a Few Substitutions):

Let’s gather our ingredients! I’ve listed the essentials, but don’t be afraid to get creative and personalize this recipe to your taste. I’m all about using what you’ve got!

• Pasta: 1 pound of your favorite pasta shape. I personally love penne, farfalle (bow tie), or rotini for this dish. But honestly, anything works! Even leftover pasta from your Tortellini Pasta Salad will be delicious!
• Chicken: 1.5 pounds of boneless, skinless chicken breasts, cut into bite-sized pieces. You can also use pre-cooked chicken to save time.
• Olive Oil: A good quality olive oil for sautéing.
• Garlic: 4 cloves, minced. Because everything is better with garlic, right?
• Onion: 1 medium onion, diced.
• Vegetables:
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 red bell pepper, diced
  • 1 cup asparagus, cut into 1-inch pieces
  • 1 cup frozen peas
  • 1 cup broccoli florets
  • 1/2 cup cherry tomatoes, halved
• Chicken Broth: 1 cup. This adds a lovely depth of flavor to the sauce.
• Heavy Cream: 1/2 cup (optional, but it makes the sauce extra creamy!).
• Parmesan Cheese: 1/2 cup, grated. For sprinkling on top, of course!
• Fresh Herbs: Fresh basil, parsley, and/or chives, chopped. These add a burst of freshness.
• Salt and Pepper: To taste.
• Red Pepper Flakes: (Optional) For a touch of heat.
• Lemon Juice: 1 tablespoon (brightens the flavors beautifully!)

Ingredient Swaps and Substitutions:

Don’t have everything on hand? No problem! Here are a few ideas for substitutions:

• Chicken: Use shrimp, sausage, or even tofu for a vegetarian option.
• Vegetables: Feel free to swap in any vegetables you like or have on hand. Carrots, mushrooms, spinach, kale, green beans – the possibilities are endless! Consider what you might add to a High-Protein Chicken & Avocado Salad Bowl and see if it fits.
• Heavy Cream: Use half-and-half, milk, or even Greek yogurt for a lighter sauce.
• Pasta: Gluten-free pasta works perfectly!

Step-by-Step Instructions (With My Best Tips!)

Alright, let’s get cooking! I’ll walk you through each step, offering my best tips and tricks along the way. Don’t be intimidated – this recipe is easier than you think!

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil. The salt is important – it seasons the pasta from the inside out!
2. Add the pasta and cook according to package directions until al dente. Al dente means “to the tooth” – the pasta should be firm but not crunchy.
3. Drain the pasta, reserving about 1 cup of the pasta water. This starchy water is liquid gold – it will help thicken the sauce and make it extra creamy.

Step 2: Cook the Chicken

1. While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned and cooked through. Season with salt, pepper, and any other spices you like. I sometimes add a pinch of garlic powder or paprika for extra flavor.
3. Remove the chicken from the skillet and set aside.

Step 3: Sauté the Vegetables

1. Add another tablespoon of olive oil to the skillet.
2. Add the onion and garlic and sauté until softened and fragrant, about 3-5 minutes. Be careful not to burn the garlic!
3. Add the zucchini, yellow squash, bell pepper, and asparagus and cook until tender-crisp, about 5-7 minutes. We want the vegetables to still have a little bite to them – nobody likes mushy veggies!
4. Add the broccoli florets and frozen peas and cook for another 2-3 minutes, until heated through.
5. Stir in the cherry tomatoes and cook for just a minute or two, until they start to soften.

Step 4: Make the Sauce

1. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. This is where all that delicious flavor is hiding!
2. Stir in the heavy cream (if using) and lemon juice.
3. Season with salt, pepper, and red pepper flakes (if using).

Step 5: Combine Everything

1. Add the cooked pasta and chicken to the skillet with the vegetables and sauce.
2. Toss everything together until well combined. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
3. Stir in half of the parmesan cheese and the fresh herbs.

Step 6: Serve and Enjoy!

1. Serve immediately, garnished with the remaining parmesan cheese and fresh herbs.
2. Enjoy every single bite of your delicious, Easy Vegetable-Packed Chicken Pasta Primavera!

Tips for Success (My Secret Weapons!)

Want to take your Easy Vegetable-Packed Chicken Pasta Primavera to the next level? Here are a few of my favorite tips and tricks:

• Don’t Overcook the Pasta: Al dente is the key! Overcooked pasta will be mushy and won’t hold its shape.
• Use Fresh, Seasonal Vegetables: The fresher the vegetables, the better the flavor. Visit your local farmers market for the best selection.
• Don’t Be Afraid to Experiment: This recipe is a blank canvas! Feel free to add or substitute any vegetables or proteins you like. Perhaps some grilled corn, like in a CAPRESE PASTA SALAD BLISS?
• Taste and Adjust Seasoning: Salt and pepper are your friends! Don’t be afraid to season generously to bring out the flavors of the dish.
• Garnish Generously: Fresh herbs and parmesan cheese add a beautiful finishing touch.
• Make it Ahead: This dish is also great reheated! Store leftovers in the refrigerator for up to 3 days.

Variations to Keep Things Exciting

One of the best things about this recipe is how versatile it is! Here are a few ideas for variations to keep things interesting:

• Spicy Primavera: Add a generous pinch of red pepper flakes or a dash of hot sauce to the sauce for a kick. Think of it like a cousin to Spicy Chicken Rigatoni, but with a primavera twist.
• Creamy Pesto Primavera: Stir in a few tablespoons of pesto to the sauce for a burst of flavor.
• Lemon Garlic Primavera: Add extra lemon juice and garlic for a bright and zesty dish.
• Mediterranean Primavera: Add artichoke hearts, olives, and feta cheese for a Mediterranean-inspired twist.
• Chicken Primavera Bake: Top the pasta with breadcrumbs and extra parmesan cheese and bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown and bubbly.
• Honey Garlic Chicken Primavera: Swap your regular chicken for the chicken from HONEY PEPPER CHICKEN PASTA for a tangy and sweet twist.
• Vegan Primavera: Substitute the chicken for tofu or tempeh and use plant-based milk or cream.

Serving Suggestions

This Easy Vegetable-Packed Chicken Pasta Primavera is a complete meal on its own, but it’s also delicious served with:

• A side salad
• Garlic bread
• A glass of white wine

Let’s Get Cooking!

So there you have it! My guide to making the most delicious, Easy Vegetable-Packed Chicken Pasta Primavera you’ve ever tasted. I hope you enjoy it as much as I do. Remember, cooking should be fun and stress-free, so don’t be afraid to experiment and make this recipe your own. Happy cooking, my friend!

Veggie-Loaded Chicken Pasta Primavera

This vibrant and flavorful pasta dish is packed with fresh, seasonal vegetables, tender chicken, and perfectly cooked pasta, all tossed in a light, flavorful sauce. It’s a celebration of fresh ingredients and simple cooking, perfect for a weeknight meal or a crowd-pleasing dinner.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Main Course

Cuisine: Italian-American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound pasta penne, farfalle, or rotini recommended
• 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil, divided
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 red bell pepper, diced
• 1 cup asparagus, cut into 1-inch pieces
• 1 cup frozen peas
• 1 cup broccoli florets
• 1/2 cup cherry tomatoes, halved
• 1 cup chicken broth
• 1/2 cup heavy cream optional
• 1/2 cup grated Parmesan cheese, plus more for garnish
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives
• Salt to taste
• Black pepper to taste
• 1/4 teaspoon red pepper flakes optional
• 1 tablespoon lemon juice

Equipment

• large pot
• colander
• Large skillet or Dutch oven
• cutting board
• Chef’s knife
• Garlic press (optional)
• measuring cups and spoons
• wooden spoon or spatula
• Serving bowls

Method

 

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta, reserving 1 cup of pasta water.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, seasoning with salt and pepper. Remove the chicken from the skillet and set aside.
3. Add the remaining 1 tablespoon of olive oil to the skillet. Add the onion and garlic and sauté until softened and fragrant, about 3-5 minutes. Be careful not to burn the garlic!
4. Add the zucchini, yellow squash, bell pepper, and asparagus and cook until tender-crisp, about 5-7 minutes.
5. Add the broccoli florets and frozen peas and cook for another 2-3 minutes, until heated through.
6. Stir in the cherry tomatoes and cook for just a minute or two, until they start to soften.
7. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
8. Stir in the heavy cream (if using) and lemon juice. Season with salt, pepper, and red pepper flakes (if using).
9. Add the cooked pasta and chicken to the skillet with the vegetables and sauce. Toss everything together until well combined. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
10. Stir in half of the parmesan cheese and the fresh herbs.
11. Serve immediately, garnished with the remaining parmesan cheese and fresh herbs.

Notes

For best results, use fresh, seasonal vegetables. Don’t overcook the pasta – al dente is key. Taste and adjust seasoning as needed. For a spicier dish, add a pinch of red pepper flakes or a dash of hot sauce to the sauce. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. To prevent the pasta from drying out, add a splash of chicken broth or water when reheating.