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

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

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.

Ingredients

Scale

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

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

Did you make this recipe?

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Find it online: https://tylarecipes.com/vegetable-packed-chicken-pasta-primavera-your-weeknight-glow-up/