Chicken Shrimp Primavera
Indulge in the vibrant flavors of Chicken Shrimp Primavera, a hearty yet elegant dish brimming with fresh veggies, tender chicken, and succulent shrimp tossed in a creamy Parmesan sauce. This recipe blends al dente penne pasta with a medley of colorful bell peppers, zucchini, cherry tomatoes, and spinach, creating a well-rounded, nutrient-packed meal. Lightly sautéed garlic and a hint of red pepper flakes elevate the sauce to perfection, while fresh basil provides the perfect finishing touch. Ready in under an hour, this delightful entrée is ideal for weeknight dinners or impressing guests with a restaurant-quality meal made right at home. Pair it with a side of crusty bread or a crisp green salad to complete the experience!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breast
- 0.5 lb Shrimp, peeled and deveined
- 12 oz Penne pasta
- 3 tbsp Olive oil
- 2 tbsp Butter
- 4 Garlic cloves, minced
- 1 Red bell pepper, thinly sliced
- 1 Yellow bell pepper, thinly sliced
- 1 Zucchini, sliced into half moons
- 1 cup Cherry tomatoes, halved
- 2 cups Baby spinach
- 0.5 cup Chicken broth
- 0.5 cup Heavy cream
- 0.75 cup Grated Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes
- 2 tbsp Fresh basil leaves, chopped
Instructions
Cook the penne pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
Season the chicken breast with 1/2 tsp salt and 1/4 tsp black pepper. In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the chicken and cook for 4-5 minutes per side or until golden brown and cooked through. Remove from the skillet and set aside to rest, then slice into thin strips.
In the same skillet, add another 1 tbsp of olive oil and 1 tbsp of butter. Add the shrimp and season with a pinch of salt and pepper. Cook for 2-3 minutes on each side until pink and fully cooked. Remove and set aside.
Reduce heat to medium and add the remaining 1 tbsp olive oil and 1 tbsp butter to the skillet. Add the minced garlic and cook for 30 seconds until fragrant.
Add the red and yellow bell peppers, zucchini, and cherry tomatoes to the skillet. Sauté for 5-6 minutes until the vegetables are tender but still slightly crisp.
Stir in the baby spinach and cook for an additional 1-2 minutes until wilted.
Pour in the chicken broth and heavy cream, then stir to combine. Bring the mixture to a gentle simmer.
Stir in the grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes. Mix until the cheese is melted and the sauce is creamy.
Return the cooked pasta, chicken, and shrimp to the skillet. Toss to coat everything evenly in the sauce.
Sprinkle with fresh basil leaves before serving. Serve immediately and enjoy!
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 1090 mg | 47% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.4 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 923 mg | 20% | |
*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.
