I’m a big fan of easy pasta recipes, especially ones that include chicken and lots of veggies. This easy Chicken Pasta Primavera recipe is made with tender chicken breasts, colorful fresh veggies, and a delicious cream sauce. It’s a full meal that comes together in just 30 minutes. It’s also extremely versatile, so feel free to use up whatever veggies you might have hanging out in your fridge!
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Easy Chicken Pasta Primavera Recipe
Did you know that despite primavera meaning ‘spring’ in Italian, pasta primavera is actually an American creation? It first gained popularity in the 1970s, but I’m here to bring it back with a protein-packed twist! If you’re anything like me, you’ll love how quick, easy, and satisfying this creamy pasta primavera with chicken is. It’s made with juicy chicken breasts, vibrant vegetables, and a rich, creamy sauce that ties everything together. It’s a wholesome, well-rounded meal, and my whole family loves it.
Budget-Saving Tips
- Clear your fridge: This chicken pasta primavera recipe is extremely versatile. You can mix and match it with other vegetables you have to hand or any fresh veggies that are in season and will cook in relatively the same amount of time. This is also a great recipe to use up any leftover veggies in your fridge to help reduce food waste in your kitchen. I’ve shared some suggestions for different vegetables you can use below, but feel free to get creative!
- Try frozen veggies: I already use frozen peas in this recipe, but you can use other frozen vegetables as well. They’re a great option to save money and time without compromising on flavor or nutrition. You won’t need to thaw them, but you’ll likely need to sauté them for a few minutes longer to heat them through and remove excess moisture.
- Use chicken thighs: I do prefer the white meat of chicken breasts in this recipe, but if you want to save even more money, feel free to use boneless, skinless chicken thighs instead. Boneless, skinless chicken thighs are usually pretty thin already, so you probably won’t need to pound them.
Chicken Pasta Primavera Recipe
Servings 4 servingsIngredients
- 2 boneless, skinless chicken breasts (about 1.5 lb.)* ($6.25)
- 1 tsp dried oregano, divided ($0.10)
- 1 tsp salt, divided ($0.03)
- ½ tsp garlic powder ($0.05)
- ½ tsp freshly cracked black pepper, divided ($0.08)
- 2 Tbsp olive oil ($0.44)
- 8 oz. dry pasta** ($0.83)
- 2 Tbsp butter ($0.25)
- 2 cloves of garlic, minced ($0.16)
- 1 cup grape tomatoes, halved ($1.99)
- 1 zucchini, sliced and halved ($0.75)
- ½ cup chicken broth*** ($0.07)
- ½ cup grated parmesan cheese ($1.17)
- 1 cup heavy cream ($1.18)
- ½ cup frozen peas ($0.31)
Instructions
- Place both chicken breasts on a cutting board, cover them with plastic wrap or parchment paper, then use a rolling pin or the flat side of a meat tenderizer to gently pound the thicker side of the chicken breast until the entire breast is an even thickness from one end to the other (about 1/2 inch thick).
- Mix the seasoning together in a small bowl (½ tsp oregano, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper) Season the chicken breasts on both sides with the seasoning.
- Heat a large deep skillet over medium heat and add the olive oil. Once the skillet is hot, cook the chicken breasts on both sides until cooked through and the internal temperature is 165°F.
- While the chicken is cooking, prepare the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain the pasta in a colander and set it to the side.
- Once the chicken is cooked, remove the chicken to a separate plate and cover with foil to keep warm. In the same skillet add the butter and minced garlic. Sauté the garlic for about 30 seconds. Now add the sliced tomatoes and zucchini. Sauté the veggies for 2 minutes.
- Next add in the rest of the seasoning (½ tsp oregano, ½ tsp salt, ¼ tsp black pepper). Then pour in the chicken broth. Stir everything together and cook for 1-2 minutes.
- Now add in the parmesan cheese and heavy cream. Stir together to combine. Then add in the frozen peas and cooked pasta. Stir everything together and continue to cook for 1-2 more minutes, then turn the heat off.
- Slice the cooked chicken breasts on a cutting board and serve on top of the pasta primavera. Garnish with more parmesan cheese and fresh parsley (optional). Enjoy!
See how we calculate recipe costs here.
Equipment
- Large Deep Skillet
Notes
Nutrition
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Prepare the ingredients: Gather all of your ingredients.
Pound the chicken: Place two boneless skinless chicken breasts on a cutting board and cover them with plastic wrap or parchment paper. Use a rolling pin (or the flat side of a meat tenderizer) and pound the thicker side of the chicken breast gently. Do this until the entire chicken breast is an even thickness from one end to the other, about 1/2 inch thick.
Season the chicken: Add ½ tsp oregano, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper to a small bowl and mix. Sprinkle the seasoning over both sides of the chicken breasts.
Cook the chicken: Over medium heat, heat a large, deep skillet with 2 Tbsp olive oil. When the skillet and oil are hot, cook the chicken breasts on both sides. Cook until each breast is fully cooked through, and the internal temperature reaches 165°F. While the chicken cooks, you can prepare the pasta.
Boil the pasta: Bring a large pot of salted water to a boil and cook 8 oz. dry pasta per the package instructions. Once cooked, drain the pasta in a colander and set aside for now.
Sauté the vegetables: When your chicken is fully cooked, remove it from the skillet and place it on a separate plate. Cover the plate with foil to keep the chicken warm. In the same skillet you cooked the chicken in, add 2 Tbsp butter and 2 cloves minced garlic. Sauté the garlic for about 30 seconds until fragrant, and then add 1 cup sliced grape tomatoes and 1 sliced zucchini. Sauté these veggies for about 2 minutes.
Make the creamy sauce: Add the remaining ½ tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper to the sautéed veggies. Pour in ½ cup chicken broth and mix to combine. Cook everything for 1-2 minutes.
Pour in ½ cup grated parmesan cheese and 1 cup heavy cream and stir to combine.
Combine: Now, add ½ cup frozen peas and your cooked pasta. Mix everything together and continue to cook for 1-2 more minutes. Then turn the heat off.
Prep the cooked chicken: Slice the cooked chicken breasts on a cutting board.
Serve: Top your pasta with the chicken breasts, and garnish with more parmesan cheese and fresh parsley (optional). Serve, and enjoy!
What Other Vegetables Can I Use?
This recipe for chicken pasta primavera is SO easy to customize. You can switch the veggies I use in this recipe for any others you like or have in your fridge. For the best results, I do recommend choosing veggies that will cook in a similar amount of time. Some great options include:
- Broccoli florets
- Cauliflower florets
- Bell peppers
- Mushrooms
- Carrots (sliced thinly)
- Asparagus spears
- Summer squash
- Sugar snap peas or snow peas
- Leeks
Storage & Reheating
Any leftover chicken Primavera Pasta will keep in the fridge for up to 3-4 days. The pasta will soak up some of the sauce during storage, so if you plan to meal prep this recipe, I’d store the chicken and sauce separately from the pasta. Reheat any leftovers in the microwave or stovetop (add extra chicken broth or water to loosen up the sauce if needed).
As for freezing, you can freeze this recipe for up to 3 months, but I don’t really recommend it. Pasta can become mushy, and cream-based sauces can separate when frozen and then reheated.
