Pasta Fonzanoon Pasta Primavera with Chicken If You Prefer
Elevate your dinner menu with Pasta Fonzanoon Pasta Primavera, a dish that combines vibrant, garden-fresh vegetables, delicate penne pasta, and a rich creamy parmesan sauce. Perfectly customizable, this recipe features tender bell peppers, zucchini, asparagus, and juicy cherry tomatoes, but also offers the option to add juicy slices of golden seared chicken for a protein-packed twist. With just the right hint of garlic, fresh basil, and optional red pepper flakes for a subtle kick, it strikes a balance between hearty and refreshing. Ready in under 40 minutes, this easy Pasta Primavera is a quick, wholesome weeknight dinner that doesn’t skimp on flavor. Serve it with a sprinkle of extra parmesan and a touch of basil for a restaurant-worthy finish. Ideal keywords: creamy pasta primavera, pasta primavera with chicken, quick and easy pasta recipes, weeknight dinner recipes.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 3 tbsp olive oil
- 2 pieces boneless, skinless chicken breasts
- 3 pieces garlic cloves, minced
- 1 piece red bell pepper, sliced
- 1 piece yellow bell pepper, sliced
- 1 piece zucchini, sliced into half-moons
- 1.5 cups cherry tomatoes, halved
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 0.5 cup parmesan cheese, grated
- 0.5 cup heavy cream
- 0.25 cup fresh basil leaves, chopped
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with a pinch of salt and pepper, then cook for 4-5 minutes per side or until golden brown and cooked through. Remove from the skillet, let rest for 5 minutes, and slice into thin strips.
In the same skillet, add 2 tablespoons of olive oil and minced garlic. Cook for 1-2 minutes until fragrant.
Add the red and yellow bell peppers, zucchini, and asparagus to the skillet. Sauté for 4-5 minutes until the vegetables are tender-crisp.
Stir in the cherry tomatoes and cook for an additional 2 minutes, allowing them to soften slightly.
Reduce the heat to low and pour in the heavy cream. Stir gently to combine, then mix in the grated parmesan cheese until melted and the sauce thickens slightly. Add a splash of reserved pasta water if the sauce needs to be thinned.
Season the sauce with kosher salt, black pepper, and optional red pepper flakes to taste.
Add the cooked penne pasta to the skillet, tossing to coat it evenly in the sauce. Fold in the sliced chicken (if using) and chopped fresh basil.
Serve immediately, garnished with additional parmesan cheese and basil if desired.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 405 mg | 18% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 9.1 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 983 mg | 21% | |
*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.
