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Bright and colorful, this Chicken Pasta Primavera is my go to dinner when I want something satisfying yet loaded with fresh veggies. Juicy pieces of chicken mingle with crisp zucchini, sweet tomatoes, and tender peas all tossed with penne in a creamy parmesan sauce. It is a dish that feels restaurant fancy but is totally doable on a weeknight.
The first time I made this, it quickly became a family favorite. Now it is our midweek pick me up, and there are never any leftovers.
Ingredients
- Penne pasta: dry penne holds its shape beautifully and grips the sauce use good quality pasta for best texture
- Olive oil: brings richness and helps everything brown reach for extra virgin if possible
- Chicken breast: boneless and skinless for quick cooking cut into even pieces for juicy bites
- Salt and freshly ground black pepper: seasons everything simply and brings out flavors use freshly cracked pepper for the best aroma
- Zucchini: sliced thin half moons add a mild and slightly sweet bite pick small firm zucchini without blemishes
- Grape tomatoes: quartered for sweetness and color go for firm ripe tomatoes for best flavor
- Frozen peas: brighten the dish with their sweetness and a pop of color use the petite variety if you can
- Dried basil, rosemary, parsley: classic Italian herbs for depth of flavor use dried to stand up during cooking
- Garlic: minced infuses the sauce with aroma use fresh cloves for the most flavor
- White wine: deglazes and brings a touch of acidity choose a dry wine you would enjoy drinking
- Heavy whipping cream: adds silkiness and body to the sauce use fresh cream for richness
- Parmesan cheese: freshly grated gives a nutty saltiness look for real Parmesan Reggiano and grate it yourself
- Fresh basil for garnish: brightens the final dish use whole leaves or a rough chop for prettiest presentation
Step-by-Step Instructions
- Cook the Pasta:
- Boil water in a large pot add a generous pinch of salt then drop in the dry penne pasta Cook until just al dente and drain saving a little pasta water for later
- Brown the Chicken:
- Pour olive oil into a skillet over medium-high heat Once shimmering add the chicken pieces Season with salt and pepper Cook about five minutes stirring so each piece gets golden and cooked through
- Sauté the Vegetables:
- Push the chicken to the side of the skillet Add zucchini grape tomatoes and frozen peas Sprinkle in dried basil rosemary and parsley Stir well and let cook until the veggies are just tender but still bright
- Build the Flavor Base:
- Mix in the minced garlic Stir for three minutes letting the garlic get fragrant and the kitchen smell amazing Keep stirring occasionally so nothing sticks
- Deglaze and Make the Sauce:
- Pour in the white wine Use a wooden spoon to scrape up any browned bits on the skillet bottom These bits add serious flavor Once the wine bubbles stir in the heavy cream Cook about one more minute so the sauce comes together
- Combine with Pasta:
- Add the drained pasta to your skillet Toss everything so the pasta gets coated in that creamy sauce Taste and add extra salt if you think it needs it
- Finish and Serve:
- Take the skillet off the heat Sprinkle fresh grated parmesan over everything Top with chopped basil Serve hot right from the pan
Pin
My favorite part is that cloud of parmesan on top The nutty cheese melts over everything and takes the creamy sauce to the next level One week my little one helped tear the fresh basil and now she will not let me skip her garnish duty
Storage Tips
Store leftovers in airtight containers in the fridge and enjoy within three days If you plan to meal prep do not add all the parmesan at once Sprinkle fresh before reheating for best texture This dish does not freeze well as the creamy sauce can separate
Ingredient Substitutions
No penne Use farfalle rotini or even spaghetti No chicken Swap in shrimp or use tofu for a hearty vegetarian meal For wine not in the house use chicken broth with a splash of lemon juice for similar flavor Add in extra veggies like mushrooms bell peppers or asparagus based on what you have
Serving Suggestions
Serve with crusty bread for soaking up the sauce A simple green salad with lemon vinaigrette brightens the meal for a lighter approach You can also offer extra parmesan and fresh cracked pepper at the table for everyone to finish their own plate
Cultural and Historical Context
Primavera means spring in Italian and traditionally pasta primavera shines in spring when produce is at its peak The American version often blends Italian flavors with the abundance of everyday grocery veggies This makes it a flexible comfort food that matches the changing seasons
Recipe FAQs
- → Can I substitute the pasta type?
Absolutely. Penne works well, but farfalle or fettuccine are excellent alternatives based on what you have.
- → What vegetables work best in this dish?
Zucchini, peas, and tomatoes add vibrant color and texture, but you can mix in mushrooms or asparagus as well.
- → How should I cook the chicken for the best results?
Cut chicken into bite-size pieces, season well, and sauté until browned and cooked through before adding vegetables.
- → Is it possible to make this vegetarian?
Yes, simply leave out the chicken and substitute with extra vegetables or pan-seared tofu for a hearty result.
- → What can I use instead of wine in the sauce?
Chicken or vegetable broth with a splash of lemon juice provides tang while keeping the sauce flavorful and light.
- → How do I store and reheat leftovers?
Cool and refrigerate in a sealed container. Reheat gently on the stove with a splash of cream or broth to loosen the sauce.