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Chicken Pasta Primavera

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A colorful and flavorful pasta dish loaded with tender chicken, fresh seasonal vegetables, and a light garlic‑herb sauce.

Ingredients

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  • 8 oz (about 225 g) pasta (penne, farfalle, or linguine)
  • 2 tbsp olive oil, divided
  • 1 lb (450 g) boneless skinless chicken breast or thighs, cut into bite‑sized pieces
  • 1 tsp Italian seasoning
  • Salt & pepper, to taste
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup broccoli florets
  • 1 cup bell peppers, sliced (red, yellow, or green)
  • 1 cup zucchini, half‑moon slices
  • 1 cup cherry tomatoes, halved
  • ½ cup frozen peas
  • ½ cup chicken broth (or pasta cooking water)
  • ¼ cup heavy cream or half‑and‑half (optional)
  • ¼ cup grated Parmesan cheese, plus extra to serve
  • 2 tbsp fresh basil or parsley, chopped

Instructions

  1. Cook pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
  2. Season chicken with salt, pepper, and Italian seasoning.
  3. Heat 1 tbsp olive oil in a large skillet over medium‑high heat. Add chicken and cook until golden and cooked through (about 5–6 minutes). Remove and set aside.
  4. In the same skillet, add the remaining 1 tbsp olive oil. Sauté onion until translucent (2–3 minutes), then add garlic and cook another 30 seconds until fragrant.
  5. Add broccoli, bell peppers, and zucchini. Sauté until tender‑crisp (about 4–5 minutes).
  6. Stir in cherry tomatoes and peas; cook for 1–2 minutes until warmed through.
  7. Return chicken to the pan. Add chicken broth (or reserved pasta water) and optionally the cream. Stir to combine.
  8. Mix in cooked pasta and Parmesan cheese. Toss everything together until pasta is well coated and sauce is slightly thickened. Add more broth or pasta water if needed.
  9. Stir in fresh basil or parsley, taste, and adjust seasoning.
  10. Serve immediately, topped with extra Parmesan and fresh herbs.

Notes

  • Use any seasonal vegetables—like asparagus, mushrooms, or spinach—for variety.
  • Substitute shrimp or tofu for chicken, and adjust cooking time accordingly.
  • For a lighter version, skip the cream and add extra broth or pasta water.
  • Make ahead: toss pasta and veggies without cheese; reheat and add cheese just before serving.

Nutrition

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