Pasta Primavera with Chicken and Asparagus
Bright, fresh, and full of flavor, this Pasta Primavera with Chicken and Asparagus is the perfect weeknight dinner to celebrate seasonal produce! Tender fettuccine or linguine is tossed in a luscious, creamy lemon-Parmesan sauce and loaded with vibrant vegetables—like crisp asparagus, sweet red bell peppers, and juicy grape tomatoes—for a dish that’s as colorful as it is delicious. Juicy, golden-brown chicken adds a hearty protein boost, making it a complete meal that's sure to please. With just 45 minutes from prep to plate, this pasta recipe is ideal for busy evenings while still delivering restaurant-quality results. Serve it with a sprinkle of fresh parsley and an extra dusting of Parmesan for a dish that feels indulgent yet wholesome.
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 3 tablespoons olive oil
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 piece red bell pepper, thinly sliced
- 1 piece yellow squash, thinly sliced into half-moons
- 1.5 cups grape tomatoes, halved
- 4 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice (freshly squeezed)
- 0.5 cup chicken or vegetable broth
- 0.25 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 12 ounces fettuccine or linguine pasta
- 2 tablespoons fresh parsley, chopped
- 0.25 teaspoon red pepper flakes (optional)
Directions
Step 1
Season the chicken breasts with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper on both sides.
Step 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until browned and cooked through. Transfer the chicken to a cutting board, let rest for a few minutes, then slice into thin strips.
Step 3
In the same skillet, heat another 1 tablespoon of olive oil. Add the asparagus, red bell pepper, and yellow squash. Sauté for 3-4 minutes until slightly tender.
Step 4
Add the grape tomatoes, garlic, and a pinch of salt. Cook for another 2 minutes until the garlic is fragrant and the tomatoes begin to soften. Transfer the vegetables to a plate and set aside.
Step 5
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Step 6
In the skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the lemon zest, lemon juice, and chicken broth. Let it simmer for 2 minutes, then stir in the heavy cream and 0.25 cup of Parmesan cheese.
Step 7
Return the cooked vegetables and sliced chicken to the skillet, tossing them in the sauce. Add the cooked pasta and toss to coat everything evenly. If the sauce is too thick, add reserved pasta water, a few tablespoons at a time, until desired consistency is reached.
Step 8
Adjust seasoning with additional salt and black pepper as needed. Stir in fresh parsley and red pepper flakes if desired.
Step 9
Serve the pasta primavera warm, garnished with the remaining Parmesan cheese. Enjoy!
Nutrition Facts
| Serving size | (1981.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2087.9 |
| Total Fat 92.8g | 0% |
| Saturated Fat 31.2g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 395.8mg | 0% |
| Sodium 3800.9mg | 0% |
| Total Carbohydrate 153.0g | 0% |
| Dietary Fiber 23.9g | 0% |
| Total Sugars 29.1g | |
| Protein 160.4g | 0% |
| Vitamin D 3.5IU | 0% |
| Calcium 727.3mg | 0% |
| Iron 19.1mg | 0% |
| Potassium 3409.1mg | 0% |
Source of Calories