This Chicken Pasta Primavera is a bright, satisfying meal made with lean chicken, fresh vegetables, and a light cream sauce. It comes together in about 30 minutes, making it perfect for busy weeknights or a simple weekend dinner.
This version was inspired by a family favorite. Pasta Primavera—literally “spring pasta” in Italian—highlights seasonal vegetables, but it also adapts well to what you have on hand. I like adding chicken for extra protein while keeping the dish light and comforting.
Pasta Primavera became popular in the United States in the 1970s and remains a beloved classic because it’s simple, fresh, and flexible. You can often find it on restaurant menus, and it’s easy to prepare at home with minimal fuss.
This recipe works with many vegetables. For this preparation I used frozen peas, red bell pepper, roma tomato, and zucchini. Feel free to swap or add other seasonal produce.
Some great vegetable options:
- Broccoli or broccolini
- Asparagus
- Green beans or French beans
- Thinly sliced carrots
- Yellow squash
Try to cut vegetables into similar-sized pieces so they cook evenly. The sauce in this recipe is intentionally light—a delicate cream that complements the vegetables without weighing them down.
How to make Chicken Pasta Primavera
- Chop the vegetables and cut the chicken into bite-size pieces.
- Sauté the chicken in oil and butter over medium-high heat for 4–5 minutes, then remove and set aside.
- Add the garlic, Italian seasoning, zucchini, tomato, red pepper, and peas to the pan and cook briefly, about 2 minutes.
- Reduce heat to medium, stir in the cream, return the chicken to the pan, and cook until the chicken is done and the vegetables are tender.
- Toss the sauce and chicken with cooked pasta, season with salt and pepper, and top with freshly grated Parmesan if desired.
Do you enjoy chicken with pasta? This lighter creamy version is a great weekday option that still feels indulgent. If you have questions or want variations, leave a comment below.
Chicken Pasta Primavera
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Ingredients
- 8 ounces uncooked pasta
- 2 chicken breasts cut into bite-size pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- 2 dashes Italian seasoning
- 1 small zucchini chopped finely
- 1 roma tomato chopped finely
- 1/2 red bell pepper chopped finely
- 1/2 cup frozen peas
- 1/2 cup heavy/whipping cream
- Salt & pepper to taste
- Freshly grated parmesan cheese optional, to taste
Instructions
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Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and reserve.
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While the water heats, prep the chicken and vegetables: chop zucchini, tomato, and red pepper, and cut chicken into bite-size pieces.
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Heat the oil and butter in a skillet over medium-high heat. Once hot, add the chicken and cook 4–5 minutes, stirring occasionally, until lightly browned. Remove the chicken and set aside.
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Add the garlic, Italian seasoning, zucchini, tomato, red pepper, and peas to the skillet. Sauté for about 2 minutes to soften the vegetables slightly.
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Reduce heat to medium, stir in the cream, and return the chicken to the pan. Cook a few more minutes until the chicken is cooked through and the vegetables are tender.
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Season with salt and pepper to taste, toss with the drained pasta, and serve with freshly grated Parmesan if desired.
Notes
- Salt the pasta water and the sauce well—proper seasoning makes a big difference.
- The sauce is intentionally light rather than thick; it should coat the pasta and highlight the vegetables.
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