Chicken and Pasta Primavera

Bursting with vibrant colors and rich flavors, this Chicken and Pasta Primavera is the perfect one-pan dish to celebrate fresh, seasonal vegetables. Tender slices of golden brown chicken breast pair beautifully with al dente penne pasta, while a medley of zucchini, yellow squash, red bell peppers, broccoli, and juicy cherry tomatoes bring a rainbow of textures to every bite. The creamy Parmesan sauce, infused with Italian seasoning and a touch of garlic, ties it all together into a comforting yet light meal that’s ready in under an hour. Whether you’re cooking for a weeknight dinner or a casual gathering, this wholesome and flavorful pasta primavera recipe is sure to impress!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 cloves garlic cloves, minced
• 12 ounces penne pasta
• 1 medium zucchini, sliced into half-moons
• 1 medium yellow squash, sliced into half-moons
• 1 medium red bell pepper, sliced into thin strips
• 2 cups broccoli florets
• 1 cup cherry tomatoes, halved
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup Parmesan cheese, grated
• 1 teaspoon Italian seasoning
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain, set aside, and reserve 1/2 cup of pasta water.

Step 2

While the pasta is cooking, season the chicken breasts with salt and black pepper on both sides.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until they are golden brown and fully cooked through (internal temperature should reach 165°F). Remove the chicken from the pan, let it rest for a few minutes, and then slice into thin strips.

Step 4

In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic for 1 minute until fragrant.

Step 5

Add the broccoli florets, zucchini, yellow squash, red bell pepper, and cherry tomatoes to the skillet. Cook for 6-8 minutes, stirring occasionally, until the vegetables are tender but still crisp.

Step 6

Pour in the chicken broth and heavy cream. Stir gently to combine, then add the Parmesan cheese and Italian seasoning. Simmer for 2-3 minutes until the sauce slightly thickens. If the sauce seems too thick, add a splash of the reserved pasta water.

Step 7

Toss the cooked pasta into the skillet with the vegetables and sauce. Add the sliced chicken and mix well to coat everything evenly in the sauce.

Step 8

Taste and adjust the seasoning with additional salt and pepper if needed.

Step 9

Garnish with fresh parsley and serve immediately. Enjoy your delicious Chicken and Pasta Primavera!

Nutrition Facts

Serving size	(2144.1g)

Amount per serving	% Daily Value*
Calories	3372.2

Total Fat 152.4g	0%
Saturated Fat 72.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 615.8mg	0%
Sodium 3519.7mg	0%
Total Carbohydrate 289.1g	0%
Dietary Fiber 26.2g	0%
Total Sugars 20.0g
Protein 200.5g	0%

Vitamin D 3.5IU	0%
Calcium 1161.8mg	0%
Iron 21.7mg	0%
Potassium 3538.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.2%

Protein: 24.1%

Carbs: 34.7%