Chicken Pasta Primavera
This easy Chicken Pasta Primavera recipe combines al dente pasta, juicy chicken, and vibrant veggies with a light Parmesan cream sauce. Made in one pot in 30 minutes, it’s the ultimate weeknight dinner for spring and summer!
Servings: 4
Ingredients
- 8 oz. pasta cooked in salted pasta water with ⅓ cup reserved
- 1 lb. chicken breast diced
- salt and pepper
- 2 tbsp butter
- 1 cup zucchini chopped
- 1 cup grape tomatoes sliced
- 1 cup peas
- 3 garlic cloves chopped
- 1/2 tsp salt
- 1/4 tsp basil
- 1/4 cup chicken broth
- 1/4 cup dry white wine
- 1/4 cup half and half
- 1/4 cup parmesan cheese plus more for serving
- 3 tbsp chives chopped, plus more for serving
- black pepper to taste
Instructions
- Bring a large pot of water to a boil. Then, add salt and cook the pasta according to the package instructions. Reserve ⅓ cup of the pasta water, then drain the pasta and set aside.
- While the pasta is cooking, spray a large skillet with cooking spray, then cook the chicken until lightly browned, then remove with a slotted spoon.
- Add the butter to that same skillet, then add the zucchini and tomatoes and sauté until slightly soft, 2-3 minutes. Then, add the peas, garlic, salt, and basil and sauté for 1 minute.
- Pour the chicken broth and wine into the skillet and simmer until it’s slightly reduced and thickened, then add the half and half, parmesan cheese and chives and stir to combine.
- Add the chicken and pasta back into the skillet and toss until everything is coated.
- Remove from the heat and garnish with chives and additional cheese, plus salt and pepper to taste. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 493kcal | Carbohydrates: 52g | Protein: 37g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 642mg | Potassium: 860mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1060IU | Vitamin C: 29mg | Calcium: 135mg | Iron: 2mg
