Chicken Pasta Primavera Recipe For Two

Chicken Pasta Primavera holds a special place in my heart. Growing up, it was one of those meals that we would have as soon as our garden started producing.

Fresh spring vegetables, tender chunks of chicken, and pasta all tossed in a perfectly seasoned creamy sauce which made for a delicious and satisfying dinner. Best of all, each time that this dish was made we switched up the vegetables to whatever was in season.

However, now that I make it myself I pick out my favorite combination of ingredients. Although this recipe is easily adaptable to include whatever vegetables that you prefer.

Why You Will Love This Recipe

Well Balanced Meal – Includes lean protein, fresh vegetables, and comforting pasta, all brought together in a delicious, creamy sauce. This makes it not only nutritious but it is also very satisfying.

Easy To Customize – This is a very forgiving and easy to adapt recipe. For instance, switch up the type of pasta that you use or add your favorite vegetables to make this recipe exactly how you like it.

Simple To Prepare – Because this recipe is easy and straightforward it is a great meal to make on a busy weeknight. However, it is elegant enough that you can make it for a special occasion meal as well.

30 Minute Meal – This recipe comes together in under 30 minutes. And if you do any type of meal prepping, it can be ready in only 15 minutes!

Ingredients Required

One of the best things about Chicken Pasta Primavera is that it is an extremely versatile recipe. You can easily customize the ingredients to suit your taste or dietary preferences.

Whether you prefer more vegetables, want to add different herbs, or need to substitute the half and half with a dairy-free alternative, this dish adapts beautifully. However, I have listed the ingredients below on how I make it most often.

THE BASE:

Dry spaghetti noodles: The base of our dish, providing that classic pasta experience.

Olive oil: Adds richness and helps to cook both the chicken and vegetables.

Chicken breast: I prefer to make this dish with skinless, boneless chicken breasts. However, you could use chicken thighs if you prefer. If you bought a package of chicken use the remaining chicken to make my Chicken Parmesan Skillet Recipe.

THE VEGETABLES:

Red Onion: Provides a sweet, slightly sharp taste to the dish.

Garlic: No good creamy Italian dish would be complete without a little garlic. However, if you aren’t a fan of garlic, simply leave it out.

Red Pepper Flakes: Gives a subtle kick and balances the creaminess. Trust me, it’s not too hot, but if you can’t tolerate any warmth you can omit it if you prefer.

Grape Tomatoes: You can use grape or cherry tomatoes to add a burst of sweetness and acidity. Just be sure to slice them in half to make eating them easier.

Matchstick Carrots: For a little crunch add matchstick carrots. If you use store-bought shredded carrots you may want to chop them a little finer.

Frozen peas: Brings a pop of color and a sweet, earthy flavor. For a sweeter flavor use shelled sugar snap peas.

THE SAUCE:

The Liquid: The creamy sauce is made with a combination of chicken broth and half and half.

Parmesan cheese: Adds a salty, creamy, and nutty flavor and thickens the sauce.

Fresh Thyme: Adds a fresh, slightly sweet, slightly peppery taste to finish off the dish.

6 EASY STEPS FOR MAKING CHICKEN PASTA PRIMAVERA

1. Cook the pasta: Start by cooking your spaghetti according to the package instructions for al dente. Once cooked, drain and set aside.

2. Cook the chicken: While the pasta is cooking, heat the olive oil in a skillet over medium heat. Season the chicken breast with salt and pepper, then add it to the pan. Cook until golden brown and cooked through, about 5 minutes per side, depending on the thickness. Remove the chicken from the pan and let it cool slightly before cutting into bite size pieces.

3. Sauté the vegetables: In the same skillet, add the chopped red onion and cook for about 4 minutes until softened. Add the minced garlic and red pepper flakes, cooking for an additional minute until fragrant.

Then stir in the grape tomatoes and matchstick carrots, cooking for about 3 minutes until they start to soften. Add the peas and cook for another minute.

4. Deglaze the pan and make the sauce: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Cook until the liquid has mostly evaporated.

Then stir in the half and half and let it simmer for 2 minutes. Add the Parmesan cheese, stirring until melted and the sauce has slightly thickened.

5. Combine everything: Return the sliced chicken to the pan, along with the cooked pasta. Toss everything together until well combined and heated through.

6. Garnish and serve: Sprinkle the fresh thyme over the top, give it one last stir, and serve warm.

Chicken Pasta Primavera For Two Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 4 ounces dry spaghetti noodles or penne pasta
• 1 tablespoon olive oil
• 8 ounces chicken breast
• 1/4 red onion chopped
• 1/2 teaspoon garlic minced
• 1/8 teaspoon red pepper flakes
• 3/4 cups grape tomatoes halved
• 1/4 cup matchstick carrots
• 1/2 cup frozen peas, thawed and drained
• 3 Tablespoons chicken broth
• 1/2 cup half and half
• 3 Tablespoons Parmesan cheese
• 1 tablespoon fresh thyme, chopped

Feel free to use whatever fresh vegetables that you prefer. Some common substitutions: diced zucchini, broccoli florets and/or diced asparagus pieces.

INSTRUCTIONS (Chicken Pasta Primavera)

Cook the pasta according to the instructions on the package for al’ dente consistency. When the pasta is done, drain and set aside.

While the pasta is cooking, place the oil in a skillet and place the burner on medium heat.

Season the chicken breast with salt and pepper. And to the pan and cook until golden brown and cooked through, about 5-8 minutes per side or until the internal temperature in the thickest section registers 160°F. Remove chicken from the pan and let it rest for 5 minutes.

Add the red onion to the skillet and cook for 4 minutes. Then add the minced garlic and red pepper flakes and cook for 1 more minute.

Now add the grape tomato halves and carrots into the pan and cook for 3 minutes. Then add the peas to the pan and cook for an additional 1 minute.

Pour the broth into the skillet and scrape up the brown bits that are stuck to the bottom of the pan. Continue to cook until the liquid has evaporated.

Reduce the heat to medium-low and slowly stir in the cream. Continue to cook at a low simmer for two minutes.Stir in the Parmesan cheese and cook until the cheese melts and the sauce has become slightly thickened.

Slice the chicken into bite size pieces and add the pasta to the skillet. Toss to combine.

Garnish with thyme and serve warm.

Enjoy! Mary

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