Easy Chicken Pasta Primavera
A vibrant and flavorful dish combining tender chicken, fresh vegetables, and pasta in a creamy sauce, perfect for a quick weeknight dinner.
Ingredients
Protein
- 2 pieces boneless, skinless chicken breasts
- Salt and pepper, to taste Salt and pepper for seasoning
- 1 tablespoon olive oil
Pasta
- 8 ounces rotini or your choice of pasta
Vegetables
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, sliced
- 1 cup asparagus, trimmed and cut into 1-inch pieces
Sauce & Seasonings
- 1 tablespoon olive oil
- 1 teaspoon Italian herb blend
- ¼ cup heavy cream
- ½ cup reserved pasta water
- ¼ cup grated Parmesan cheese
Instructions
- Cook pasta in salted boiling water until al dente; reserve ½ cup of water, then drain.
- Season chicken with salt and pepper; cook in olive oil until golden and cooked through, then rest and slice.
- Sauté vegetables with Italian herb blend, salt, and pepper until tender-crisp; add cherry tomatoes and cook 2 more minutes.
- Add cooked pasta, heavy cream, and reserved water; toss to combine and stir in Parmesan cheese.
- Top with sliced chicken and serve immediately with extra Parmesan if desired.
Notes
For a lighter version, use less heavy cream or skip the cheese.