Easy Chicken Primavera
Easy Chicken Primavera is a creamy and colorful pasta dinner.Tender chicken adds satisfying protein and savory flavor.Fresh vegetables provide color, texture, and natural sweetness.Pasta makes the dish hearty enough for a complete meal.Garlic, Italian herbs, and Parmesan create a flavorful sauce.Everything comes together for an easy and comforting dinner.
Ingredients
For the Chicken
- 1½ pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Pasta and Vegetables
- 12 ounces penne, fettuccine, or spaghetti
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 medium zucchini, sliced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 cup sliced mushrooms
- ½ cup frozen peas
For the Creamy Sauce
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- Salt to taste
For Garnishing
- Fresh parsley
- Fresh basil
- Extra Parmesan cheese
- Lemon wedges
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente.Before draining, reserve about 1 cup of pasta water.Drain the pasta and set it aside.
- Pat the chicken breasts dry. Season both sides with Italian seasoning, garlic powder, paprika, salt, and black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.Add the chicken and cook for approximately 5–7 minutes per side, depending on thickness, until golden brown and cooked through.Transfer the chicken to a plate and allow it to rest for a few minutes before slicing it into bite-sized pieces.
- Add another tablespoon of olive oil to the skillet.Add the onion, zucchini, bell pepper, broccoli, and mushrooms. Cook for approximately 5–6 minutes, stirring occasionally, until the vegetables are crisp-tender.Add the cherry tomatoes and peas and cook for another 2 minutes.
- Stir in the minced garlic and cook for approximately 30 seconds until fragrant.
- Gradually stir in the grated Parmesan cheese until melted and the sauce becomes creamy.If the sauce is too thick, add a small amount of reserved pasta water until it reaches your preferred consistency.
- Add the cooked pasta and sliced chicken to the skillet.Toss gently until the pasta, chicken, vegetables, and sauce are evenly combined.Cook for another 1–2 minutes to allow the flavors to come together.
- Remove from the heat and garnish with fresh parsley, basil, and additional Parmesan.Serve immediately with lemon wedges if desired.
Notes
- Cook the pasta just until al dente so it doesn't become too soft when tossed with the sauce.
- Cut vegetables into similar-sized pieces for even cooking.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Don't overcook the vegetables; they should retain some texture.
- Reserve pasta water before draining.
- Chicken thighs can be substituted for chicken breasts.
- Adjust the cream and pasta water to achieve your preferred sauce consistency.
- Add lemon juice just before serving for a fresh flavor contrast.