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Chicken Pasta Primavera plated with vegetables and chicken in a modern kitchen
Taha Ayad

Chicken Pasta Primavera

Creamy Chicken Pasta Primavera made with tender chicken, fresh vegetables, and parmesan. A dependable 30-minute weeknight dinner that works every time.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • 2 Tbsp olive oil
  • 8 oz dry pasta
  • 2 Tbsp butter
  • 2 cloves garlic
  • 1 cup grape tomatoes
  • 1 zucchini
  • ½ cup chicken broth
  • ½ cup parmesan cheese
  • 1 cup heavy cream
  • ½ cup frozen peas

Method
 

  1. Pound chicken to even thickness and season.
  2. Cook chicken in olive oil until golden and cooked through.
  3. Boil pasta until al dente and drain.
  4. Sauté butter and garlic in the same skillet.
  5. Add tomatoes and zucchini and cook briefly.
  6. Stir in broth, cream, and parmesan to form sauce.
  7. Add pasta and peas and warm through.
  8. Slice chicken and serve over pasta.

Notes

  1. Use heavy cream for best texture.
  2. Cook vegetables briefly to keep them crisp.
  3. Do not boil the sauce after adding cream.
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