Chicken Pasta Primavera – The Ultimate Fresh, Flavorful 30-Minute Dinner
Chicken Pasta Primavera is a quick and easy dinner made with tender chicken, penne pasta, and bright vegetables tossed in a light, creamy garlic sauce. It’s perfect for busy weeknights but tasty enough for guests.
Ingredients
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8–10 ounces dry penne pasta
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2 tablespoons olive oil
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1 pound boneless, skinless chicken breasts, cut into cubes or strips
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Salt and black pepper, to taste
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1 zucchini, thinly sliced
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1–2 cups grape tomatoes, quartered
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1 cup frozen peas
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½ tablespoon dried basil
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1 teaspoon dried rosemary
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1 teaspoon dried parsley
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4 cloves garlic, minced
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¼ cup white wine (or broth + lemon juice)
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⅓ cup heavy cream
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¼ cup grated Parmesan cheese
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Fresh basil, chopped (for garnish)
Instructions
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Cook the pasta according to package directions. Drain and set aside.
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Heat olive oil in a large skillet over medium-high heat.
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Season chicken with salt and pepper. Add to the skillet and cook about 5 minutes until lightly browned.
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Add zucchini, tomatoes, peas, basil, rosemary, and parsley. Cook for 2–3 minutes.
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Stir in garlic and cook for 1 more minute until fragrant.
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Pour in the white wine and scrape the bottom of the pan to lift any browned bits.
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Add the cream and simmer for 1 minute.
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Stir in the cooked pasta and toss everything together. Adjust salt if needed.
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Remove from heat. Top with Parmesan cheese and fresh basil. Serve warm.
Notes
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No wine? Use chicken or vegetable broth with a squeeze of lemon.
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Juicier meat: Try boneless chicken thighs instead of breasts.
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More veggies: Add mushrooms, asparagus, bell peppers, or spinach.
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Different pasta: Farfalle, fettuccine, or rotini work great too.
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Vegetarian option: Skip chicken and add tofu or extra vegetables.
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Spicy kick: Sprinkle red pepper flakes or Cajun seasoning.