Description
Enjoy a vibrant Chicken Pasta Primavera that’s perfect for an easy dinner or weeknight meal. Packed with fresh vegetables and tender chicken, this spring pasta recipe makes a quick chicken recipe ideal for family dinner nights.
Ingredients
Scale
- 8 oz penne or rotini whole wheat optional
- 2 boneless skinless chicken breasts cut into bite-size pieces
- Salt + pepper to taste
- 1 tbsp olive oil for chicken
- 1 red bell pepper sliced thin
- 1 zucchini halved and sliced
- 1 cup cherry tomatoes halved
- 1 cup broccoli florets
- 1 cup snap peas or green beans
- 3 cloves garlic minced
- 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper flakes optional
- 1 tbsp butter
- 1 tbsp olive oil for sauce
- 1/2 lemon juice of
- 1/2 cup grated parmesan cheese freshly grated
- 1/3 cup reserved pasta water
- Fresh parsley or basil for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente, reserving half a cup of pasta water before draining.
- While the pasta cooks, heat one tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then cook until it’s browned and fully cooked, around 6 to 8 minutes. Remove and set aside.
- In the same skillet, add more olive oil if necessary, then sauté the red bell pepper, zucchini, broccoli, and snap peas for 5 to 6 minutes until tender but still crisp.
- Add minced garlic, dried oregano, crushed red pepper flakes, and cherry tomatoes to the pan and cook for 2 minutes more.
- Reduce heat to medium-low, push the vegetables to one side of the skillet, and melt the butter along with olive oil on the other side.
- Combine the cooked pasta, chicken, parmesan cheese, lemon juice, and reserved pasta water in the skillet. Toss everything until well mixed and silky, adding more pasta water if it seems dry.
- Serve garnished with extra parmesan cheese and fresh herbs with an optional squeeze of lemon.
Notes
- Vegetarian Option: Omit chicken and add chickpeas or white beans
- Gluten-Free: Use lentil pasta or spaghetti squash
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: American, Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 450