Chicken Veggie Pasta Primavera
Elevate your weeknight dinner game with this vibrant and wholesome Chicken Veggie Pasta Primavera! Featuring tender penne pasta tossed with juicy slices of sautéed chicken breast, this recipe bursts with the freshness of colorful bell peppers, zucchini, broccoli, and cherry tomatoes. The creamy Parmesan sauce, infused with garlic and Italian herbs, ties it all together for a luscious, satisfying meal. Perfect for busy nights, this easy-to-make dish is ready in under an hour and packed with nutrients, making it a delicious way to sneak more veggies into your diet. Garnished with fresh basil, this family-friendly pasta primavera is as stunning as it is flavorful—ideal for a comforting dinner or even a weekend gathering.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 pieces garlic cloves, minced
- 1 piece red bell pepper, sliced
- 1 piece yellow bell pepper, sliced
- 1 medium zucchini, sliced into half moons
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh basil, chopped
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions. Drain and set aside, reserving 1 cup of pasta water.
Meanwhile, season the chicken breasts with salt, pepper, and 0.5 teaspoon of Italian seasoning.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown and fully cooked. Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into thin strips.
In the same skillet, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
Add the red bell pepper, yellow bell pepper, zucchini, and broccoli florets to the skillet. Sauté for 5-7 minutes, or until the vegetables are tender-crisp.
Stir in the cherry tomatoes and cook for an additional 2 minutes.
Lower the heat to medium-low and pour in the heavy cream and chicken broth. Stir well to combine.
Add the grated Parmesan cheese and remaining 0.5 teaspoon of Italian seasoning to the skillet. Stir until the cheese is melted and the sauce has thickened slightly. If needed, use reserved pasta water to adjust the sauce consistency.
Return the sliced chicken to the skillet and toss to coat in the sauce.
Add the cooked penne pasta to the skillet and toss everything together until well combined.
Garnish with freshly chopped basil and serve warm.
Nutrition Facts
Calories |
3488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.8 g | 210% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 4768 mg | 207% | |
| Total Carbohydrate | 292.2 g | 106% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 23.4 g | ||
| Protein | 199.7 g | 399% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1152 mg | 89% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3318 mg | 71% | |
*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.
