What the heck is this?
This chicken pasta primavera is everything you want in a weeknight dinner: fast, fresh, and full of flavor. With tender chicken, colorful vegetables, and perfectly cooked pasta all tossed in a simple, creamy sauce, this dish has a little bit of everything—crunch, creaminess, protein, and flavor. And the best part? It’s ready in 30 minutes flat. It’s a great way to get your veggies in while enjoying a comforting, satisfying meal. You can make it your own by swapping out veggies or adding extra herbs and spices to make it even more delicious. It’s truly a family-friendly dinner that works for everyone.
Why You’ll Love This Recipe
It’s quick—ready in just 30 minutes!
One-pan wonder for easy cleanup.
Packed with colorful veggies for a burst of flavor.
Creamy, without being overly heavy.
Super customizable—add extra veggies, change the protein, or spice it up!
The Good Stuff You’ll Need
• 2 chicken breasts (boneless, skinless), cut into bite-sized pieces
• 8 oz pasta (spaghetti, penne, or your favorite shape)
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil or parsley for garnish (optional)
Let’s Do This
Step 1: Cook the Pasta
Start by boiling a large pot of salted water. Cook the pasta according to the package instructions until al dente. Drain, reserving about 1/2 cup of pasta water for later, then set the pasta aside.
Step 2: Sauté the Chicken
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for 5-7 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Step 3: Cook the Veggies
In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion, garlic, and bell peppers to the pan. Sauté for 3-4 minutes until the veggies start to soften. Then add the zucchini and cherry tomatoes, cooking for an additional 3-4 minutes until the veggies are tender and slightly caramelized.
Step 4: Make the Creamy Sauce
Once the veggies are cooked, pour in the heavy cream and chicken broth. Stir everything together, scraping up any brown bits from the bottom of the pan. Bring it to a simmer and let it cook for 2-3 minutes to thicken slightly.
Step 5: Combine and Toss
Add the cooked chicken and pasta back to the skillet. Toss everything together until the pasta is coated in the creamy sauce and the chicken and veggies are well distributed. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
Step 6: Add Cheese and Serve
Stir in the grated Parmesan cheese, letting it melt into the sauce for extra creaminess. Taste and adjust seasoning with more salt and pepper if needed. Serve the pasta with a sprinkle of fresh basil or parsley for a burst of freshness.
Serving Suggestions
Serve this chicken pasta primavera with a side of garlic bread or a crisp green salad. You can also pair it with a glass of white wine like Pinot Grigio or Chardonnay for a full, satisfying meal.
Switch It Up
• Swap the chicken for shrimp, sausage, or tofu.
• Add extra veggies like spinach, peas, or broccoli.
• Make it dairy-free by using coconut milk or a dairy-free cream substitute.
• Spice it up with a pinch of red pepper flakes or fresh chili for heat.
• Use whole wheat or gluten-free pasta for a healthier option.
Make-Ahead Tips
You can cook the chicken and veggies ahead of time and store them in the fridge for up to 2 days. When ready to serve, simply reheat the chicken and veggies, then toss with freshly cooked pasta and the creamy sauce.
Questions People Actually Ask
Q: Can I use frozen veggies?
A: Yes! Frozen veggies work well in this recipe—just make sure to thaw and drain them before adding to the skillet. The flavor will be just as good!
Q: Can I make this without cream?
A: Absolutely! You can substitute the heavy cream with milk for a lighter version, or use a dairy-free option like coconut milk for a twist.
Q: How do I make this recipe spicy?
A: If you like some heat, add a pinch of red pepper flakes to the sauce or toss in some fresh chopped chili peppers when cooking the vegetables.