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Vegetable Packed Chicken Pasta Primavera, a colorful dish featuring pasta, chicken, and a variety of fresh vegetables, is shown as the article's featured image.

Easy Vegetable Packed Chicken Pasta Primavera

This recipe delivers a vibrant and flavorful pasta primavera, packed with tender chicken and perfectly cooked spring vegetables. A creamy Parmesan sauce, brightened with lemon juice, coats the pasta for a satisfying and well-balanced meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta penne, farfalle, or fusilli
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 cup broccoli florets
  • 1 cup asparagus, cut into 1-inch pieces
  • 1 cup sugar snap peas, halved
  • 1/2 cup frozen peas
  • 1/2 cup heavy cream
  • 1/4 cup dry white wine optional
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons butter
  • 1 tablespoon lemon juice
  • 1 teaspoon dried Italian herbs
  • Salt to taste
  • Pepper to taste
  • Fresh parsley, chopped, for garnish

Equipment

  • large pot
  • colander
  • Large skillet or Dutch oven
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • wooden spoon or spatula

Method
 

  1. Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt, pepper, and Italian herbs. Remove the chicken from the skillet and set aside.
  3. Add the onion and garlic to the skillet and cook until softened, about 3-5 minutes.
  4. Add the bell peppers, broccoli, and asparagus to the skillet and cook until slightly tender, about 5-7 minutes.
  5. Add the sugar snap peas and frozen peas and cook for another 2-3 minutes, until heated through.
  6. Pour in the white wine (if using) and let it simmer for 1 minute to reduce slightly.
  7. Stir in the heavy cream, butter, and Parmesan cheese. Bring to a simmer and cook until the sauce has thickened slightly, about 2-3 minutes.
  8. Add the cooked pasta and chicken to the skillet and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches the desired consistency.
  9. Stir in the lemon juice. Season with salt and pepper to taste.
  10. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.

Notes

For a vegetarian option, omit the chicken and add other vegetables such as zucchini or mushrooms. You can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop or in the microwave. Add a splash of water or broth if the pasta seems dry.