Chicken Primavera Pasta

For a dish that feels indulgent yet fits into a balanced lifestyle, look no further than a skillet brimming with lean protein and garden vegetables. This Chicken Primavera Pasta delivers a satisfying, flavor-packed meal that will keep you full and energized without the post-dinner slump.

I think we’ve all had those nights where we crave something creamy and comforting, but also want to feel good about what we’re eating. This recipe is my answer to that exact craving. It’s the kind of cozy meal that bridges the gap between a weeknight necessity and a weekend treat. The sauce is the real star here—it’s luxuriously creamy without being heavy, clinging perfectly to every noodle and piece of tender chicken. It’s a celebration of spring vegetables, making it a perfect fit for your list of April dinner ideas or even a bright, welcoming Easter dinner recipe. Simple ingredients, warm memories. This Chicken Primavera Pasta is comfort food, made easy.

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Ingredients List for Chicken Primavera Pasta

This Chicken Primavera Pasta comes together with a straightforward list of ingredients, most of which you might already have on hand. The beauty is in the fresh vegetables and the simple, dreamy sauce they create.

• For the Chicken & Pasta:
  • 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 8 oz pasta of choice (fettuccine, penne, or rotini work great)
  • 2 tablespoon olive oil, divided
  • Salt and black pepper
• For the Primavera Vegetables:
  • 1 medium zucchini, halved and sliced
  • 1 medium yellow squash, halved and sliced
  • 1 red bell pepper, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup broccoli florets
  • ½ cup frozen peas
  • 3-4 cloves garlic, minced
• For the Light Cream Sauce:
  • 1 cup low-sodium chicken broth
  • ½ cup half-and-half or light cream
  • ⅓ cup grated Parmesan cheese, plus more for serving
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • Fresh basil or parsley, for garnish

Smart Swaps: Use whatever veggies you love or have on hand—asparagus, mushrooms, or spinach are fantastic. For a dairy-free version, swap the half-and-half for full-fat coconut milk and use nutritional yeast instead of Parmesan. Gluten-free pasta works perfectly here. If you’re looking for another creamy chicken dish with a different vibe, my Crockpot Creamy Tuscan Chicken is a fantastic set-it-and-forget-it option.

Timing for Chicken Primavera Pasta

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

This is a true 40-minute meal from start to finish, making it about 30% faster than many traditional baked pasta dishes. It’s perfect for a busy weeknight but special enough for company.

Step-by-Step Instructions

Let’s walk through making this Chicken Primavera Pasta. The process is simple: cook the pasta, sauté the chicken and veggies, then bring it all together in a silky sauce.

1. Cook the Pasta & Prep: Bring a large pot of salted water to a boil. Cook your pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. This liquid gold will help our sauce cling to the noodles later. While the pasta cooks, chop all your vegetables and chicken.

2. Sauté the Chicken: Pat the chicken pieces dry and season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken to a plate and set aside.

3. Cook the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the zucchini, yellow squash, bell pepper, and broccoli. Sauté for 5-6 minutes until they begin to soften and get some color. Add the cherry tomatoes, garlic, and Italian seasoning. Cook for another 1-2 minutes until fragrant. Pro Tip: Don’t overcrowd the pan. If needed, cook the veggies in two batches to get a nice sear instead of steaming them.

4. Make the Roux & Sauce: Push the vegetables to the sides of the skillet. Add the butter to the center. Once melted, sprinkle the flour over the butter and whisk constantly for about 1 minute to cook out the raw flour taste. This is your roux—the base for our creamy sauce.

5. Create the Cream Sauce: Slowly pour in the chicken broth while whisking continuously to avoid lumps. Let it simmer for 2-3 minutes until it slightly thickens. Reduce the heat to low and stir in the half-and-half, Parmesan cheese, and red pepper flakes (if using).

6. Bring It All Together: Add the cooked pasta, reserved chicken, and frozen peas to the skillet with the sauce and vegetables. Toss everything gently to coat. If the sauce seems too thick, add a splash of the reserved pasta water, a little at a time, until it reaches your desired consistency. Taste and adjust seasoning with salt and pepper.

7. Serve: Divide the Chicken Primavera Pasta among bowls. Garnish with fresh basil or parsley and an extra sprinkle of Parmesan cheese.

Nutritional Information (Per Serving)

A serving of this Chicken Primavera Pasta (based on 4 servings) provides approximately:

• Calories: ~480
• Protein: 35g
• Carbohydrates: 52g
• Fat: 18g
• Fiber: 6g

This dish is a great source of lean protein from the chicken and vitamins A & C from the colorful vegetable medley. The light cream sauce offers richness without an overwhelming amount of saturated fat, making it a balanced choice for a satisfying dinner.

Equipment Needed

You don’t need any fancy gadgets for this Chicken Primavera Pasta. A regular kitchen will have everything required:

• Large Skillet or Dutch Oven: A wide, deep pan is essential for cooking the chicken, veggies, and sauce all in one vessel.
• Large Pot & Colander: For boiling the pasta.
• Cutting Board & Sharp Knife: For prepping the chicken and vegetables.
• Measuring Cups & Spoons
• Whisk: Helpful for making the roux and ensuring a smooth sauce.
• Tongs or a Large Spoon: For tossing everything together at the end.

Why You’ll Love This Chicken Primavera Pasta Recipe

This isn’t just another pasta dish. Here’s why it’s about to become a regular in your rotation:

• One-Pan Wonder (Mostly): You’ll use the same skillet for the chicken, veggies, and sauce, which means less cleanup and more flavor layered into the dish.
• Customizable Canvas: This Chicken Primavera Pasta is the ultimate clean-out-the-fridge meal. Swap in your family’s favorite veggies or what’s seasonal.
• Kid-Friendly Dinners: The creamy sauce and familiar pasta are usually a win with younger eaters. You can easily keep the veggies larger for picking out or chop them finely to blend right in.
• Feels Fancy, Works Weeknights: It looks and tastes like something from a restaurant but comes together in under 40 minutes with simple steps.
• Perfect for Leftovers: It reheats beautifully for lunch the next day, making meal prep a breeze.

Healthier Alternatives for the Recipe

This Chicken Primavera Pasta is already a lighter take, but here are some easy swaps to fit various dietary needs:

• Gluten-Free: Use your favorite gluten-free pasta and ensure your chicken broth is certified GF. The flour can be replaced with a 1:1 gluten-free flour blend or cornstarch (mix 1 tablespoon cornstarch with 2 tablespoon cold water before adding).
• Dairy-Free/Lighter Cream: Substitute the half-and-half with full-fat canned coconut milk for richness, or use unsweetened almond milk mixed with a tablespoon of nutritional yeast for a cheesy flavor. Omit the Parmesan or use a dairy-free alternative.
• Lower-Carb/High-Protein: Serve the chicken and vegetable mixture with its creamy sauce over zucchini noodles (zoodles), spaghetti squash, or a bed of cauliflower rice instead of traditional pasta.
• Vegetarian: Omit the chicken and use vegetable broth. Add a can of drained white beans or chickpeas for plant-based protein.

Serving Suggestions

This Chicken Primavera Pasta is a complete meal in a bowl, but a little something on the side never hurts.

• With Bread: A slice of crusty garlic bread or a warm, buttery dinner roll is perfect for soaking up every last drop of that creamy sauce.
• Simple Salad: A light, crisp salad with a lemony vinaigrette provides a refreshing contrast. Think mixed greens, a few shavings of Parmesan, and a simple dressing.
• For a Festive Spread: If you’re serving this as an Easter dinner recipe, pair it with a glazed ham or a simple herb-roasted chicken. It makes for a beautiful, colorful centerpiece.
• Wine Pairing: A crisp Pinot Grigio or a light Sauvignon Blanc complements the creamy sauce and fresh vegetables beautifully.

Common Mistakes to Avoid

A few small tips can make the difference between a good pasta and a great one:

• Overcooking the Vegetables: You want your veggies tender-crisp, not mushy. They’ll continue to soften slightly in the sauce, so take them off the heat while they still have a bit of bite.
• Skipping the Pasta Water: That starchy water is your secret weapon for a sauce that perfectly coats the noodles. It helps emulsify the sauce and bind it to the pasta.
• Adding Dairy to a Boiling Sauce: When you add the half-and-half and Parmesan, make sure the heat is reduced to low. Adding dairy to a violently bubbling sauce can cause it to separate or curdle.
• Crowding the Pan with Chicken: Give the chicken pieces space in the skillet. If they’re too close together, they’ll steam instead of sear, and you’ll miss out on those delicious golden-brown bits that add so much flavor to the whole dish. For another flavorful chicken and pasta combo, check out my Lemon Garlic Chicken Orzo.

Storing Tips for Chicken Primavera Pasta

This dish makes fantastic leftovers, and with a little know-how, they’ll taste just as good the next day.

• Refrigerating Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: You can freeze this Chicken Primavera Pasta, though the texture of the cream sauce may change slightly upon thawing. Cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: The best way to reheat is on the stovetop over low heat. Add a splash of chicken broth, milk, or water to loosen the sauce as it warms. You can also use the microwave, but heat in 30-second intervals, stirring in between, to prevent the sauce from separating.

Conclusion

At the end of the day, that’s what this Chicken Primavera Pasta is all about: regular kitchen, regular time, great results. It’s a versatile, forgiving recipe that delivers a restaurant-worthy meal without the fuss. Whether you need a quick weeknight win, a vibrant addition to your April dinner ideas, or a crowd-pleasing dish for a family gathering, this one has you covered. Food that feels like home.

I’d love to hear how your version turns out! What vegetables did you use? Did your family go back for seconds? Let me know in the comments below. And if you’re looking for more cozy, creamy chicken dinners, don’t miss my Crockpot Creamy Chicken Rice for an effortless slow-cooker meal or my Lemon Chicken Orzo Soup for when you need a warm, comforting hug in a bowl. Happy cooking.

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