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Easy Chicken Pasta Primavera features colorful vegetables and tender chicken tossed with pasta, showcasing a healthy and delicious family meal.

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
Cook Time 35 minutes
Total Time 55 minutes
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.