Vegetable-Packed Chicken Pasta Primavera: Your Weeknight Glow-Up

What the heck is this?

So you want something healthyish but still tastes like comfort food? Meet your new weeknight MVP: Chicken Pasta Primavera. It’s got juicy chunks of chicken breast, a rainbow of veggies (seriously, it’s a garden party), and a super light garlic-parmesan sauce that ties everything together without weighing you down. This one’s springtime in a bowl, but honestly? It’s perfect all year round when you want to sneak in some extra veg without sacrificing flavor. Even my carb-suspicious friend was like, “Wait, this is healthy?” Yup. And you don’t have to tell the kids it has zucchini in it — they’ll be too busy asking for seconds.

Why You’ll Love This Recipe

• It’s a complete meal — protein, carbs, veggies. Done.
• Colorful and fresh AF. Looks like it belongs on a Pinterest board.
• You can use whatever veggies you’ve got lying around.
• Light sauce, BIG flavor.
• Cooks in under an hour and reheats like a dream.
• Way healthier than takeout pasta, but just as satisfying.

The Good Stuff You’ll Need

For the Pasta & Chicken:

• 8 oz penne or rotini (whole wheat if you’re feeling virtuous)
• 2 boneless skinless chicken breasts, cut into bite-size pieces
• Salt + pepper to taste
• 1 tbsp olive oil

For the Veggie Rainbow:

• 1 red bell pepper, sliced thin
• 1 zucchini, halved and sliced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1 cup snap peas or green beans
• 3 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional)

For the Sauce:

• 1 tbsp butter
• 1 tbsp olive oil
• Juice of 1/2 lemon
• 1/2 cup grated parmesan cheese (freshly grated if possible)
• 1/3 cup reserved pasta water (start with this, add more if needed)

For Finishing:

• More parm (obviously)
• Chopped fresh parsley or basil
• A squeeze of lemon juice

Let’s Do This

Step 1: Cook the Pasta

1. Bring a big pot of salted water to a boil.
2. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

Step 2: Sear That Chicken

1. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high.
2. Season chicken with salt and pepper. Sauté until golden brown and cooked through (about 6–8 minutes). Set aside.

Step 3: Veggie Party

1. In the same skillet, add a little more olive oil if needed.
2. Toss in all your veggies except tomatoes: bell pepper, zucchini, broccoli, snap peas.
3. Sauté for 5–6 minutes until just tender.
4. Add garlic, oregano, red pepper flakes, and cherry tomatoes. Sauté 2 more minutes.

Step 4: Sauce It Up

1. Lower heat to medium-low. Push veggies to the side.
2. Add butter and olive oil to the pan. Let it melt.
3. Add cooked pasta, chicken, parmesan, lemon juice, and a splash of reserved pasta water.
4. Toss everything together until silky and well combined. Add more pasta water if it looks dry.

Step 5: Serve and Stun

1. Taste and adjust seasoning — more lemon? More cheese? Live your best life.
2. Plate it up and top with extra parm, fresh herbs, and a final squeeze of lemon.

Serving Suggestions

• Serve it with a simple green salad and a slice of crusty bread for soaking up every drop.
• Want it creamier? Stir in a splash of half-and-half or a spoonful of ricotta.
• Add a glass of chilled white wine and boom — weeknight win.

Switch It Up

• Go Veggie: Ditch the chicken and add more beans like chickpeas or white beans.
• Add Heat: A few spoonfuls of Calabrian chili paste takes this up a notch.
• Swap the Noodles: Use spaghetti squash or lentil pasta if you’re going gluten-free.
• Herb It Up: Try fresh thyme or dill for a different flavor vibe.

Make-Ahead Tips

• Chop all your veggies the day before — just store them in an airtight container.
• You can even cook the chicken ahead of time and reheat it in the sauce.
• Leftovers keep 3–4 days in the fridge. A splash of water or broth brings it back to life.

Questions People Actually Ask

Q: Can I use rotisserie chicken?
A: Heck yes. Just shred it and stir it in when you toss everything with the sauce.

Q: Can I freeze this?
A: Not ideal — the veggies get mushy. But you can freeze just the chicken and sauce to toss with fresh pasta later.

Q: What’s the best pasta for this?
A: Short shapes like penne, rotini, or bow ties hold the sauce and catch the veggies like champs.

Q: Can I make it dairy-free?
A: Yup! Just leave out the parmesan or sub in a plant-based version. Add some nutritional yeast for that cheesy vibe.

Vegetable-Packed Chicken Pasta Primavera: Your Weeknight Glow-Up

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• Author: Tyla
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

So you want something healthyish but still tastes like comfort food? Meet your new weeknight MVP: Chicken Pasta Primavera. It’s got juicy chunks of chicken breast, a rainbow of veggies (seriously, it’s a garden party), and a super light garlic-parmesan sauce that ties everything together without weighing you down. This one’s springtime in a bowl, but honestly? It’s perfect all year round when you want to sneak in some extra veg without sacrificing flavor. Even my carb-suspicious friend was like, “Wait, this is healthy?” Yup. And you don’t have to tell the kids it has zucchini in it — they’ll be too busy asking for seconds.

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Ingredients

Scale 1x2x3x

For the Pasta & Chicken:

• 8 oz penne or rotini (whole wheat if you’re feeling virtuous)

• 2 boneless skinless chicken breasts, cut into bite-size pieces

• Salt + pepper to taste

• 1 tbsp olive oil

For the Veggie Rainbow:

• 1 red bell pepper, sliced thin

• 1 zucchini, halved and sliced

• 1 cup cherry tomatoes, halved

• 1 cup broccoli florets

• 1 cup snap peas or green beans

• 3 cloves garlic, minced

• 1/2 tsp dried oregano

• 1/2 tsp crushed red pepper flakes (optional)

For the Sauce:

• 1 tbsp butter

• 1 tbsp olive oil

• Juice of 1/2 lemon

• 1/2 cup grated parmesan cheese (freshly grated if possible)

• 1/3 cup reserved pasta water (start with this, add more if needed)

For Finishing:

• More parm (obviously)

• Chopped fresh parsley or basil

• A squeeze of lemon juice

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Instructions

Step 1: Cook the Pasta

1. Bring a big pot of salted water to a boil.

2. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

Step 2: Sear That Chicken

1. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high.

2. Season chicken with salt and pepper. Sauté until golden brown and cooked through (about 6–8 minutes). Set aside.

Step 3: Veggie Party

1. In the same skillet, add a little more olive oil if needed.

2. Toss in all your veggies except tomatoes: bell pepper, zucchini, broccoli, snap peas.

3. Sauté for 5–6 minutes until just tender.

4. Add garlic, oregano, red pepper flakes, and cherry tomatoes. Sauté 2 more minutes.

Step 4: Sauce It Up

1. Lower heat to medium-low. Push veggies to the side.

2. Add butter and olive oil to the pan. Let it melt.

3. Add cooked pasta, chicken, parmesan, lemon juice, and a splash of reserved pasta water.

4. Toss everything together until silky and well combined. Add more pasta water if it looks dry.

Step 5: Serve and Stun

1. Taste and adjust seasoning — more lemon? More cheese? Live your best life.

2. Plate it up and top with extra parm, fresh herbs, and a final squeeze of lemon.

Notes

• Go Veggie: Ditch the chicken and add more beans like chickpeas or white beans.

• Add Heat: A few spoonfuls of Calabrian chili paste takes this up a notch.

• Swap the Noodles: Use spaghetti squash or lentil pasta if you’re going gluten-free.

 

• Herb It Up: Try fresh thyme or dill for a different flavor vibe

• Prep Time: 20 minutes
• Cook Time: 25 minutes

Nutrition

• Calories: ~430 calories
• Protein: ~36g