Pasta Primavera with Chicken
Whip up a vibrant and creamy Pasta Primavera with Chicken that’s bursting with fresh flavor and perfect for weeknight dinners or entertaining! This recipe combines tender slices of seasoned, pan-seared chicken with a colorful medley of sautéed vegetables like bell peppers, zucchini, cherry tomatoes, and spinach. Tossed in a luxurious, Parmesan-infused cream sauce and served over al dente penne pasta, this dish is a delightful harmony of texture and taste. With a hint of garlic and optional red pepper flakes for added warmth, it’s both comforting and packed with seasonal freshness. Ready in just 40 minutes, this family-friendly meal is finished with a sprinkle of fresh parsley for a restaurant-quality touch. Perfect for those seeking a hearty yet veggie-forward pasta recipe!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 cloves Garlic cloves, minced
- 1 piece Red bell pepper, thinly sliced
- 1 piece Yellow bell pepper, thinly sliced
- 1 medium Zucchini, diced
- 1.5 cups Cherry tomatoes, halved
- 2 cups Fresh spinach
- 12 ounces Dry penne pasta
- 1 cup Heavy cream
- 1 cup Grated parmesan cheese
- 1 teaspoon Italian seasoning
- 0.25 teaspoon Red pepper flakes (optional)
- 2 tablespoons Fresh parsley, chopped (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. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
While the pasta is cooking, season both sides of the chicken breasts with 1/2 teaspoon of salt and 1/2 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 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the bell peppers, zucchini, and a pinch of salt to the skillet. Sauté for 5-6 minutes until slightly tender.
Add the cherry tomatoes and spinach to the skillet, and cook for 2-3 minutes until the spinach is wilted and the tomatoes have softened slightly.
Reduce the heat to low, then stir in the heavy cream, parmesan cheese, Italian seasoning, and red pepper flakes (if using). Let the sauce simmer for 2-3 minutes, stirring occasionally, until it thickens slightly.
Add the cooked pasta to the skillet, and toss to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Gently fold in the sliced chicken and cook for an additional minute to heat through.
Serve the Pasta Primavera with Chicken immediately, garnished with fresh parsley and extra parmesan cheese if desired.
Nutrition Facts
Calories |
881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 940 mg | 41% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 10.5 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1085 mg | 23% | |
*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.
