Garlic Chicken Pasta Primavera
Bursting with vibrant colors and fresh flavors, Garlic Chicken Pasta Primavera is the ultimate one-pan dinner that combines tender chicken, perfectly cooked penne, and a medley of garden-fresh vegetables like broccoli, zucchini, and cherry tomatoes. Infused with the aromatic essence of sautéed garlic and finished with a light, buttery chicken broth sauce, this dish is both wholesome and indulgent. Topped with a sprinkle of grated Parmesan and fresh basil, it’s ideal for weeknight meals or entertaining guests. Ready in under 45 minutes, this Italian-inspired recipe is a crowd-pleaser that’s as satisfying as it is simple to make.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cloves garlic cloves, minced
- 12 ounces penne pasta
- 2 cups broccoli florets
- 1 medium zucchini, sliced
- 1 large red bell pepper, sliced
- 1.5 cups cherry tomatoes, halved
- 0.5 cup parmesan cheese, grated
- 0.25 cup fresh basil, chopped
- 2 tablespoons butter
- 1 cup chicken broth
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, drain the pasta, and set aside.
While the pasta cooks, season both sides of the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, or until fully cooked and golden brown on the outside. Remove the chicken from the skillet, let rest for 5 minutes, then slice into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for 1 minute, being careful not to burn the garlic.
Add the broccoli florets, zucchini slices, and red bell pepper strips to the skillet. Cook for 5-7 minutes, stirring frequently, until the vegetables are tender-crisp.
Stir in the cherry tomatoes and cook for an additional 2 minutes.
Push the vegetables to one side of the skillet and add the butter. Once melted, pour in the chicken broth and reserved pasta water. Stir to combine and let simmer for 2-3 minutes.
Add the cooked pasta and sliced chicken back into the skillet. Toss everything together until well coated in the sauce.
Remove the skillet from heat and stir in the grated parmesan cheese and chopped fresh basil.
Serve the Garlic Chicken Pasta Primavera hot, with extra parmesan cheese on the side if desired.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 924 mg | 40% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 7.6 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 901 mg | 19% | |
*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.
