This chicken pasta primavera pairs tender chicken with bright spring vegetables in a light, creamy sauce for a fresh, satisfying weeknight meal. It’s colorful, wholesome, and easy to adapt to what’s in your fridge.
When the weather warms up, I make variations of pasta loaded with vegetables on repeat. Tossing asparagus, zucchini, tomatoes and peas into a light cream sauce just works. This chicken pasta primavera is the same idea with a little added protein and a lemony finish that keeps the dish feeling bright rather than heavy.
The recipe is flexible: use whatever vegetables are seasonal or in your crisper drawer. It looks elegant on the table but comes together without fuss, making it ideal for busy weeknights or casual dinners with friends.
Why You’ll Love This Recipe
- Extremely adaptable — swap in whatever vegetables you have on hand.
- Minimal pans and straightforward steps, yet it looks and tastes like a special meal.
- Reheats well for lunches or leftovers the next day.
Ingredient Notes
Chicken
Either boneless skinless chicken breasts or thighs work. Breasts are lean and cook quickly; thighs stay juicier. Cut into bite-sized pieces so they brown evenly.
Pasta
Penne is used here, but any short pasta like fusilli, rotini, or farfalle is fine. Long pastas such as linguine or fettuccine also pair nicely if you prefer.
Vegetables
Classic primavera vegetables include asparagus, zucchini, and cherry tomatoes. I like adding frozen peas and red onion for color and texture. Feel free to swap in broccoli, mushrooms, carrots, or corn depending on season and preference.
Cream
A splash of heavy cream makes the sauce silky without weighing it down. For a lighter sauce, use half-and-half or whole milk, or replace the cream with chicken broth for more savory depth.
Parmesan & Lemon
Freshly grated Parmesan adds savory saltiness while fresh lemon juice brightens the whole dish—don’t skip the lemon if you want a spring-forward flavor.
Step by Step Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, following package directions. Reserve about 1/2 cup of the pasta water, then drain the pasta and set aside.
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Season the chicken with salt and pepper and cook until golden and cooked through, about 7–10 minutes. Transfer the chicken to a plate. Add a splash of water to the pan and scrape up any browned bits—this flavor will enrich the sauce.
- In the same pan, add zucchini, asparagus, red onion, and cherry tomatoes. Sauté 3–5 minutes, stirring often, until the vegetables are just tender.
- Reduce heat to medium-low and stir in the garlic and peas. Cook 1–2 minutes to warm the garlic through without burning it.
- Add the chicken and cooked pasta back to the pan and stir to combine.
- Stir in lemon juice, Parmesan, heavy cream, and chopped fresh basil. If the sauce needs loosening, add a splash of the reserved pasta water until you reach a silky consistency.
- Taste and adjust seasoning with salt and pepper. Garnish with extra basil and serve warm.
Recipe Tips & Suggestions
Prep first: Chop vegetables and cut the chicken before you start cooking so everything moves quickly at the stove.
Make it vegetarian: Omit the chicken and add a can of white beans or chickpeas for protein and heartiness.
Add heat: Stir in red pepper flakes with the garlic or finish with a dash of hot sauce.
Meal prep: If making ahead, undercook the vegetables slightly so they stay vibrant after reheating.
Serving suggestion: The dish is substantial on its own; serve with warm crusty bread and a simple green salad if desired.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce, or use 30-second bursts in the microwave, stirring between intervals.
Freezing is not recommended, as thawing will negatively affect the texture of the vegetables and sauce.
Recipe Card
Chicken Pasta Primavera
Ingredients
- 10 ounces penne pasta
- 2 tablespoons extra virgin olive oil
- 1 pound boneless skinless chicken breasts cut into 1-inch cubes
- Kosher salt and ground black pepper
- 1 zucchini sliced into thin half moons
- 1 bunch asparagus tough ends trimmed and cut into 1-inch pieces
- 1 cup thinly sliced red onion
- 1 cup cherry or grape tomatoes halved
- 2 cloves garlic minced
- 1/2 cup frozen peas thawed
- 2 tablespoons fresh lemon juice
- 1 cup freshly grated Parmesan cheese
- 1/4 cup heavy cream
- 1 cup coarsely chopped fresh basil plus more for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve about 1/2 cup of pasta water, then drain and set the pasta aside.
- Heat oil in a large skillet or Dutch oven over medium heat. Season the chicken with salt and pepper and cook until browned and just cooked through, 7–10 minutes. Transfer chicken to a plate. Add a splash of water to the pan and scrape up any browned bits.
- Add zucchini, asparagus, red onion, and tomatoes to the pan. Cook 3–5 minutes, stirring, until the vegetables are tender.
- Reduce heat to medium-low, stir in garlic and peas, and cook another minute. Return the chicken to the pan and add the cooked pasta, stirring to combine.
- Stir in lemon juice, Parmesan, cream, and fresh basil. Use reserved pasta water as needed to loosen the sauce. Season with salt and pepper to taste, garnish with extra basil, and serve warm.
Notes
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth, or microwave in 30-second bursts, stirring between intervals.
Freezing is not recommended, as thawing can affect the texture of the vegetables and sauce.