Chicken Penne Primavera
Indulge in the vibrant flavors of Chicken Penne Primavera, a comforting pasta dish that’s as colorful as it is delicious. Tender penne pasta is tossed with golden, seasoned chicken, crisp vegetables like zucchini, broccoli, and cherry tomatoes, and enveloped in a creamy Parmesan sauce that's accented with garlic and Italian seasoning. This easy one-pan meal comes together in just 45 minutes, making it perfect for weeknight dinners or entertaining guests. Garnished with fresh parsley, this dish strikes the perfect balance between rich, creamy indulgence and wholesome, veggie-packed goodness. Whether you're looking for a satisfying family favorite or an impressive dinner, Chicken Penne Primavera delivers flavor and flair in every bite.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp butter
- 4 count garlic cloves, minced
- 1 count yellow bell pepper, sliced into strips
- 1 count zucchini, sliced into half-moons
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 0.5 cup chicken broth
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, cut the chicken breasts into bite-sized pieces and season them with salt, black pepper, and Italian seasoning.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Once the butter has melted, add the minced garlic and sauté for 1 minute until fragrant.
Add the yellow bell pepper, zucchini, and broccoli to the skillet. Cook for 4-5 minutes, stirring frequently, until the vegetables are slightly tender.
Stir in the cherry tomatoes and cook for an additional 2 minutes.
Reduce the heat to medium-low. Pour in the heavy cream and chicken broth, stirring to combine. Bring the sauce to a gentle simmer.
Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with additional salt and pepper to taste, if needed.
Add the cooked chicken and pasta to the skillet, tossing to coat everything evenly in the sauce and mix with the vegetables.
Cook for another 2-3 minutes, allowing the flavors to meld together. Remove from heat.
Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 21.7 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 1062 mg | 46% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.1 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 805 mg | 17% | |
*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.
