Simply seasoned chicken, tender pasta, and fresh spring vegetables in a garlic parmesan sauce combine for this perfect summer pasta recipe, Chicken Primavera. With fresh flavors and vibrant colors, this one-pot meal idea feeds a crowd and is great for weeknight suppers and Sunday dinners with guests!
Chicken Primavera is the perfect blend of hearty pasta and fresh vegetables making it great for all those overflowing gardens and bountiful harvests that tend to get away from us in August and September!
You might be asking, “What does Primavera mean?” Primavera means spring. Chefs in New York wanted to make a dish with spring vegetables and always popular pasta. The chicken primavera recipe was a hit! It marries spring veggies and pasta together in a light, refreshing garlic parmesan sauce for an unforgettable dish that’s simple enough for everyday dining but fancy enough to serve prestigious guests!
How to Make the Best Chicken Primavera
Making this Chicken Primavera recipe takes a little elbow grease and love. However, after chopping those fresh spring vegetables, this chicken dinner recipe comes together to make a beautiful dish of crisp veggies, tender pasta, and light summery sauce! So don’t wait. Prep those vegetables, fry the chicken chunks, cook the pasta and vegetables, and finally make the sauce. With simple steps and a few tricks, this dish levels up, making you feel like a true chef!
Ingredients for Chicken Primavera
- 1 1/2 pounds of chicken breasts, cut into 1-inch cubes and seasoned with 1 1/2 teaspoons salt and 1 teaspoon of pepper
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 Tablespoons butter, divided
- 1/4 cup olive oil
- 16 ounces dried pasta, for example, penne, rotini, or cavatappi pasta
- 32 ounces chicken broth
- You can buy one 32-ounce container of broth or make your own broth using a chicken base like Better Than Bouillon chicken base.
- 2 cups water
- 2 cups carrots thinly sliced, about 3 carrots
- 2 cups asparagus 1″ long pieces, from 1 bunch with woody stems removed
- 1 1/2 cups frozen peas
- 2 cups cherry tomatoes, halved
- 4-6 garlic cloves, grated
- 1 1/2 cups parmesan cheese, freshly grated
- 1 medium lemon or juice from one lemon
- 1 Tablespoon dried basil or 1/2 cup fresh basil, chopped
Instructions for Chicken Primavera Pasta
First, Add 2 tablespoons of butter and all the olive oil to a large Dutch(*5.5 quart or larger) Oven over medium-high heat. Slowly add the seasoned chicken chunks to the greased pan and cook until golden brown and the internal temperature has reached 165°F or higher. This takes about 5 minutes. Use tongs and turn the chicken halfway through. Then, transfer the cooked chicken to a plate setting it aside to rest until later.
*Tip* I prefer to chunk my chicken breast into smaller pieces when they are about done frying. When cooked, they are easier to cut, and I can control the sizes better.
Next, add the pasta to the pan and toss until evenly coated in the olive oil and butter. Add the broth and water and bring the pasta to a simmer. Reduce the heat to medium and simmer for about 6 minutes, stirring every minute to prevent sticking.
After 6 minutes, stir in the carrots, asparagus, and peas. Cover the pot with a lid and let it cook until the pasta and vegetables are just tender, for about 4 more minutes. Stir occasionally!
Then, uncover the pot and add the cherry tomatoes, grated garlic, dried basil, and cooked chicken to the pan. Cook, stirring occasionally, until the cooked chicken is reheated. 1-2 minutes.
Remove the pan from heat and add the remaining 2 Tablespoons of butter, parmesan cheese, lemon juice, salt, and pepper. Gently stir to combine until the cheese is melted.
Serve warm by itself or with breadsticks or garlic toast. Top with more fresh parmesan cheese or chopped basil if desired. Enjoy!
Storing Leftover Chicken Primavera
Store this chicken dish in an airtight container in the refrigerator for up to 5 days. Reheat chicken primavera in a skillet over the stove or microwave until heated. The pasta will continue to absorb the sauce as it ages, but it doesn’t affect the taste!
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Chicken Primavera
Ingredients
- 1½ pounds chicken breasts cut into 1" cubes and seasoned with 1½ tsp. salt and 1 tsp. pepper
- 1 teaspoons salt
- 1 teaspoon pepper
- 4 Tablespoon butter divided
- ¼ cup olive oil
- 16 ounces dried penne pasta or rontini or cavatappi
- 32 ounces chicken stock
- 2 cups water
- 2 cups carrots about 3 carrots, thinly sliced
- 2 cups asparagus 1" long pieces from 1 bunch, woody stems removed
- 1½ cups frozen peas
- 2 cups cherry tomotoes havled
- 4-6 garlic cloves
- 1 Tablespoon dried basil
- 1½ cups freshly grated parmesan cheese
- 1 lemon juiced, or juice from one lemon
Instructions
- Add 2 tablespoons of butter and all the olive oil to a large Dutch(*5.5 quart or larger) Oven over medium-high heat. Slowly add the seasoned chicken chunks to the greased pan and cook until golden brown and the internal temperature has reached 165°F or higher. This takes about 5 minutes. Use tongs and turn the chicken halfway through. Then, transfer the cooked chicken to a plate setting it aside to rest until later.
- Add the pasta to the pan and toss until evenly coated in the olive oil and butter. Add the broth and water and bring the pasta to a simmer. Reduce the heat to medium and simmer for about 6 minutes, stirring every minute to prevent sticking.
- After 6 minutes, stir in the carrots, asparagus, and peas. Cover the pot with a lid and let it cook until the pasta and vegetables are just tender, for about 4 more minutes. Stir occasionally!
- Uncover the pot and add the cherry tomatoes, grated garlic, dried basil, and cooked chicken to the pan. Cook, stirring occasionally, until the cooked chicken is reheated. 1-2 minutes.
- Remove the pan from heat and add the remaining 2 Tablespoons of butter, parmesan cheese, lemon juice, salt, and pepper. Gently stir to combine until the cheese is melted.
- Serve warm by itself or with breadsticks or garlic toast. Top with more fresh parmesan cheese or chopped basil if desired. Enjoy!
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