Chicken and Rotini Primavera
Elevate your weeknight dinner game with this vibrant and flavorful Chicken and Rotini Primavera. Bursting with fresh vegetables like zucchini, yellow squash, red bell pepper, and sweet cherry tomatoes, this dish pairs tender, golden-browned chicken with perfectly cooked rotini pasta, all tossed in a rich, creamy Parmesan sauce infused with Italian seasoning and garlic. A quick 40-minute prep and cook time makes it perfect for busy evenings, while its restaurant-quality presentation will wow family and guests alike. Garnished with fresh parsley and an optional sprinkle of extra Parmesan, this hearty yet wholesome pasta recipe is guaranteed to satisfy cravings for comfort food with a colorful, nutritious twist. Whether you're seeking inspiration for a family dinner or a hassle-free entertaining option, this creamy primavera recipe has it all!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 12 ounces rotini pasta
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 pieces garlic cloves
- 1 medium red bell pepper
- 1 medium yellow squash
- 1 medium zucchini
- 1.5 cups cherry tomatoes
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Bring a large pot of salted water to a boil. Add rotini pasta and cook according to package instructions until al dente. Drain and set aside.
While the pasta cooks, cut the chicken breasts into bite-sized pieces and season with a pinch of salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and sauté until cooked through and golden brown, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Once the butter melts, add minced garlic and sauté for 1 minute, until fragrant.
Thinly slice the red bell pepper, yellow squash, and zucchini. Add them to the skillet and sauté for 4-5 minutes, until the vegetables are tender but still slightly crisp.
Stir in the cherry tomatoes and cook for an additional 2 minutes, until they begin to soften.
Lower the heat to medium and pour in the heavy cream. Stir well, scraping up any browned bits from the bottom of the skillet.
Add the grated Parmesan cheese and Italian seasoning. Stir until the cheese has melted and the sauce is smooth. Taste and adjust seasoning with additional salt and pepper, if needed.
Add the cooked chicken and drained pasta to the skillet, tossing to coat everything in the creamy sauce.
Garnish with freshly chopped parsley and serve warm with extra Parmesan cheese, if desired.
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 549 mg | 24% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.8 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 164 mg | 13% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 721 mg | 15% | |
*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.
