Description
Chicken Pasta Primavera is a vibrant and creamy dish combining tender chicken, fresh seasonal vegetables, and a rich Parmesan cream sauce tossed with pasta. This quick and easy recipe is perfect for a wholesome weeknight dinner that bursts with flavor and color.
Ingredients
Scale
Cream Sauce
- 3 tablespoons (42 grams) unsalted butter
- 3 cloves garlic, minced
- 1 cup (240 milliliters) heavy cream
- 1/2 cup (50 grams) shredded Parmesan cheese
- 1/4 teaspoon ground black pepper
Chicken
- 1 tablespoon (15 milliliters) olive oil
- 1 pound (450 grams) chicken breast, diced into 1-inch pieces
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Vegetables
- 1 tablespoon (15 milliliters) olive oil
- 3-4 cups fresh prepped vegetables (chopped asparagus, sliced zucchini, bell pepper, chopped broccoli, thinly sliced red onion, fresh or frozen peas, halved cherry tomatoes)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Other
- Pasta (amount according to package directions)
- Salt for pasta water
Instructions
- Make the cream sauce: In a saucepan over medium heat, melt the unsalted butter and add the minced garlic. Cook the garlic for 1 minute until fragrant but not browned. Then pour in the heavy cream and sprinkle the shredded Parmesan cheese over it. Whisk continuously until the sauce is smooth and creamy, about 1-2 minutes. Season with 1/4 teaspoon ground black pepper. Remove from heat and set aside.
- Cook the chicken: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced chicken breast and immediately season with Italian seasoning, salt, and black pepper. Cook, stirring occasionally, until the chicken pieces are fully cooked through and lightly browned, about 4 minutes. Once done, remove the chicken from the skillet and set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta following package instructions until al dente. Reserve some pasta water before draining in case it’s needed to thin out the sauce later.
- Cook the vegetables: Using the same skillet, heat another tablespoon of olive oil over medium heat. Add all the prepared vegetables except the cherry tomatoes. Sauté the vegetables for about 5 minutes until they begin to soften but still retain some crispness. In the last 30 seconds, add the halved cherry tomatoes to the skillet and heat through.
- Combine everything: Add the cooked pasta to the skillet with the vegetables. Pour in the cream sauce and stir gently to coat all ingredients evenly. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency. Return the cooked chicken to the skillet and gently toss everything together. Once combined, remove from heat and serve immediately for the best flavor and texture.
Notes
- Reserve pasta water after draining to adjust sauce consistency as needed.
- Use fresh seasonal vegetables for best flavor and texture in primavera.
- Ensure chicken is cooked thoroughly to an internal temperature of 165°F (74°C).
- Parmesan cheese adds saltiness; adjust added salt to taste.
- This dish is best served immediately to enjoy the cream sauce at its creamy best.
