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Chicken Primavera Pasta

Creamy chicken primavera pasta with colorful vegetables and glossy fettuccine noodles.
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A creamy, comforting pasta dish packed with tender chicken and fresh spring vegetables. This one-pan meal is indulgent yet balanced, perfect for a quick weeknight dinner or a special occasion. It comes together in under 40 minutes with simple, flavorful ingredients.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 8 oz pasta (fettuccine, penne, or rotini)
  • 2 tbsp olive oil, divided
  • Salt and black pepper
  • 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
  • 1/2 cup frozen peas
  • 3-4 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1/2 cup half-and-half or light cream
  • 1/3 cup grated Parmesan cheese, plus more for serving
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes (optional)
  • 2 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • Fresh basil or parsley, for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
  2. Season chicken pieces with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes until golden and cooked through. Remove to a plate.
  3. In the same skillet, add remaining 1 tbsp olive oil. Add zucchini, yellow squash, bell pepper, and broccoli. Saute for 5-6 minutes until starting to soften.
  4. Add cherry tomatoes, garlic, and Italian seasoning. Cook for 1-2 minutes until fragrant.
  5. Push vegetables to the sides of the skillet. Add butter to the center. Once melted, sprinkle flour over butter and whisk constantly for 1 minute to form a roux.
  6. Slowly pour in chicken broth while whisking continuously. Simmer for 2-3 minutes until slightly thickened.
  7. Reduce heat to low. Stir in half-and-half, Parmesan cheese, and red pepper flakes (if using).
  8. Add the cooked pasta, reserved chicken, and frozen peas to the skillet. Toss gently to coat in the sauce. If sauce is too thick, add reserved pasta water a little at a time.
  9. Taste and adjust seasoning with salt and pepper. Serve garnished with fresh herbs and extra Parmesan.

Notes

Do not overcrowd the pan when cooking chicken for a proper sear. The reserved starchy pasta water is key for adjusting sauce consistency. For a dairy-free version, use full-fat coconut milk and nutritional yeast. Vegetables can be swapped for asparagus, mushrooms, or spinach.

Nutrition

Find it online: https://www.stacksipsnack.com/chicken-primavera-pasta/