Chicken and Pasta Primavera
Bursting with vibrant colors and rich flavors, this Chicken and Pasta Primavera is the perfect one-pan dish to celebrate fresh, seasonal vegetables. Tender slices of golden brown chicken breast pair beautifully with al dente penne pasta, while a medley of zucchini, yellow squash, red bell peppers, broccoli, and juicy cherry tomatoes bring a rainbow of textures to every bite. The creamy Parmesan sauce, infused with Italian seasoning and a touch of garlic, ties it all together into a comforting yet light meal that’s ready in under an hour. Whether you’re cooking for a weeknight dinner or a casual gathering, this wholesome and flavorful pasta primavera recipe is sure to impress!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 12 ounces penne pasta
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 1 medium red bell pepper, sliced into thin strips
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain, set aside, and reserve 1/2 cup of pasta water.
While the pasta is cooking, season the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until they are golden brown and fully cooked through (internal temperature should reach 165°F). Remove the chicken from the pan, let it rest for a few minutes, and then slice into thin strips.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic for 1 minute until fragrant.
Add the broccoli florets, zucchini, yellow squash, red bell pepper, and cherry tomatoes to the skillet. Cook for 6-8 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Pour in the chicken broth and heavy cream. Stir gently to combine, then add the Parmesan cheese and Italian seasoning. Simmer for 2-3 minutes until the sauce slightly thickens. If the sauce seems too thick, add a splash of the reserved pasta water.
Toss the cooked pasta into the skillet with the vegetables and sauce. Add the sliced chicken and mix well to coat everything evenly in the sauce.
Taste and adjust the seasoning with additional salt and pepper if needed.
Garnish with fresh parsley and serve immediately. Enjoy your delicious Chicken and Pasta Primavera!
Nutrition Facts
Calories |
3372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.4 g | 195% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 3520 mg | 153% | |
| Total Carbohydrate | 289.1 g | 105% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 20.0 g | ||
| Protein | 200.5 g | 401% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1162 mg | 89% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 3539 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
