Tips for Perfect Chicken Pasta Primavera

• Clear your fridge: This chicken pasta primavera recipe is extremely versatile. You can mix and match it with other vegetables you have to hand or any fresh veggies that are in season and will cook in relatively the same amount of time. This is also a great recipe to use up any leftover veggies in your fridge to help reduce food waste in your kitchen. I’ve shared some suggestions for different vegetables you can use below, but feel free to get creative!
• Try frozen veggies: I already use frozen peas in this recipe, but you can use other frozen vegetables as well. They’re a great option to save money and time without compromising on flavor or nutrition. You won’t need to thaw them, but you’ll likely need to sauté them for a few minutes longer to heat them through and remove excess moisture.
• Use chicken thighs: I do prefer the white meat of chicken breasts in this recipe, but if you want to save even more money, feel free to use boneless, skinless chicken thighs instead. Boneless, skinless chicken thighs are usually pretty thin already, so you probably won’t need to pound them.

Chicken Pasta Primavera Recipe

This Chicken Pasta Primavera recipe comes together in just 30 minutes and is packed with tender chicken, fresh veggies, and a delicious cream sauce.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1.5 lb.)
• 1 tsp dried oregano, divided
• 1 tsp salt, divided
• ½ tsp garlic powder
• ½ tsp freshly cracked black pepper, divided
• 2 Tbsp olive oil
• 8 oz. dry pasta (e.g., bowtie)
• 2 Tbsp butter
• 2 cloves of garlic, minced
• 1 cup grape tomatoes, halved
• 1 zucchini, sliced and halved
• ½ cup chicken broth
• ½ cup grated parmesan cheese
• 1 cup heavy cream
• ½ cup frozen peas

Instructions:

1. Place both chicken breasts on a cutting board, cover them with plastic wrap or parchment paper, then use a rolling pin or the flat side of a meat tenderizer to gently pound the thicker side of the chicken breast until the entire breast is an even thickness from one end to the other (about 1/2 inch thick).
2. Mix the seasoning together in a small bowl (½ tsp oregano, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper) and season the chicken breasts on both sides.
3. Heat a large deep skillet over medium heat and add the olive oil. Once the skillet is hot, cook the chicken breasts on both sides until cooked through and the internal temperature is 165°F.
4. While the chicken is cooking, prepare the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain the pasta in a colander and set it to the side.
5. Once the chicken is cooked, remove it to a separate plate and cover with foil to keep warm. In the same skillet, add the butter and minced garlic. Sauté the garlic for about 30 seconds. Add the sliced tomatoes and zucchini, sautéing the veggies for 2 minutes.
6. Add the remaining seasoning (½ tsp oregano, ½ tsp salt, ¼ tsp black pepper) and pour in the chicken broth. Stir everything together and cook for 1-2 minutes.
7. Add the parmesan cheese and heavy cream, stirring to combine. Add the frozen peas and cooked pasta. Stir everything together and continue to cook for 1-2 more minutes, then turn the heat off.
8. Slice the cooked chicken breasts on a cutting board and serve on top of the pasta primavera. Garnish with more parmesan cheese and fresh parsley (optional). Enjoy!

What Other Vegetables Can I Use?

This recipe for chicken pasta primavera is so easy to customize. You can switch the veggies I use for any others you like or have in your fridge. Here are some great options:

• Broccoli florets
• Cauliflower florets
• Bell peppers
• Mushrooms
• Carrots (sliced thinly)
• Asparagus spears
• Summer squash
• Sugar snap peas or snow peas
• Leeks

Storage & Reheating

Any leftover chicken Primavera Pasta will keep in the fridge for up to 3-4 days. The pasta will soak up some of the sauce during storage, so if you’re meal prepping, store the chicken and sauce separately from the pasta. Reheat leftovers in the microwave or stovetop (add extra chicken broth or water to loosen the sauce if needed).
You can freeze this recipe for up to 3 months, but it’s not generally recommended as pasta can become mushy, and cream-based sauces may separate when frozen and reheated.