When I think of pasta, I think of rich sauces and tender pasta. This chicken pasta primavera recipe is a perfect 30-minute meal that is different than the rest. Packed with tender vegetables and just enough cheese for flavor, it’s a lighter pasta meal for your menu. I love how you can add any vegetables you want, but also keep the same basic flavors in every single bite of this easy dish!
Chicken Pasta Primavera Recipe
Pasta gets a bad rap but in truth it is one of the best options for a low-calorie and satisfying meal. Chicken primavera is a favorite in my meal plan because it offers all of the flavors and textures I want in one dish. I don’t have to worry about making a separate side dish or even worry about dirtying multiple dishes. It is a deliciously simple meal that is ideal for a fast and light lunch or dinner.
Next to this simple zucchini spaghetti with pesto sauce, this primavera is probably my favorite lighter pasta dish recipe. It’s filled with flavor, easy, and kid-friendly. All things every mom or dad wants when preparing a meal plan.
What is Primavera?
Technically, the word primavera is actually springtime in Italian. While you can make this dish any time of year, it’s usually a popular choice when vegetables are fresh and bright in the spring or summer. Now, it usually refers to a pasta dish that includes fresh vegetables, but could be served any time of the year.
Primavera typically includes a pasta (any variety), a light sauce, vegetables, and cheese. The variety of each you choose is up to you, but can be as light as wanted or a richer combination using Alfredo and additional melting cheeses.
What Vegetables Go In Chicken Primavera?
I love recipes like this one! All you have to do is pick your favorite vegetables and toss them into the mix. Some may need to cook a little bit longer than others, but overall you can easily substitute any vegetable you want in this recipe. Below are some personal favorites.
- Zucchini or summer squash
- Celery, leeks, onions, or shallots
- Mushrooms (any variety)
- Broccoli or cauliflower
- Snow peas or sugar snap peas
What matters in this recipe is using something that your family enjoys. If you don’t like mushrooms, don’t use them. Maybe your family prefers just two vegetables or perhaps a dozen. Use whatever you want in this recipe for a delicious all in one meal.
Can I Make Chicken Primavera with Zoodles?
You can definitely make this dish with zoodles! Instead of boiling pasta, just add the zoodles into the pot in the last 3-4 minutes before serving to heat them through. One thing I love about zoodles is that you don’t need to boil them to make them soft, tender, and delicious. Instead, they cook in minutes with just a little heat to create a meal that is healthy and flavorful.
For those on a low-carb or ketogenic diet, zoodles are a great addition to the menu. They are easy to substitute into a number of meals and are available in most grocery stores already spiralized and ready to toss into the pan. You can even pick them up in the frozen food section!
Ingredients for Creamy Chicken Primavera
- Boneless skinless chicken breasts
- Olive oil
- Green beans
- Cherry tomatoes
- Chicken broth
- Lemon juice
- Mozzarella cheese
How to Make Chicken Pasta Primavera
Prepare pasta according to package directions. Drain, saving 1/2 cup of the pasta water and set aside.
Cut the chicken breasts into bite sized pieces or strips and season with salt and pepper.
In a large skillet, heat the olive oil over medium heat then place the chicken into the skillet and cook for 3-4 minutes stirring regularly until lightly browned on the outside then remove from the pan.
Add the carrots to the pan and cook for 1 minute stirring regularly.
To the pan, add the green beans and cook an additional 1 minute.
Add in the peas, garlic, and tomatoes and stir then top with chicken broth, lemon juice, and 1/2 cup of the pasta water.
Bring to a boil then add the chicken back into the pan for another 3-4 minutes or until cooked through.
Mix in the cooked pasta.
Add cheese and stir until the cheese has melted and the mixture is well combined.
Serve with additional cheese and fresh chopped parsley as a garnish.
More Great Pasta Recipes
If your family is like mine, then pasta is always welcomed at the dinner table. I love how it is so fast and easy to whip up and never fails to be loved by everyone at the table. Whether you want something light and fast or a rich baked dish, I have something to please your appetite. Below are a few more of my family favorites and some great options to add to your menu plan this week!
- Super Cheesy Mexican Pasta
- 5 Ingredient Spicy Garlic Pasta
- Quick and Easy Sundried Tomatoes and Garlic Pasta
- Southern Style Baked Macaroni and Cheese
- Simple Old Fashioned Goulash Recipe
Pasta dishes are always going to be a part of my menu, but if you are worried about the added carbohydrate macros, you can definitely use lower carb options. From a texture standpoint, the best I have found is the Al Dente Carba-Nada pasta. It comes in various shapes and cooks just like traditional pasta with a fraction of the carbs. This is a great choice instead of
- 1 lb. boneless skinless chicken breasts
- 4 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 cup carrots, chopped
- 1/2 cup frozen peas
- 1 cup green beans, cut into bite sized pieces
- 1/2 cup chicken broth
- 2 tbsp lemon juice
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded mozzarella
- 8 oz dry pasta (preferred type)
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated parmesan
- Prepare pasta according to package directions. Drain, saving 1/2 cup of the pasta water and set aside.
- Cut the chicken breasts into bite sized pieces or strips and season with salt and pepper.
- In a large skillet, heat the olive oil over medium heat then place the chicken into the skillet and cook for 3-4 minutes stirring regularly until lightly browned on the outside then remove from the pan.
- Add the carrots to the pan and cook for 1 minute stirring regularly.
- To the pan, add the green beans and cook an additional 1 minute.
- Add in the peas, garlic, and tomatoes and stir then top with chicken broth, lemon juice, and 1/2 cup of the pasta water.
- Bring to a boil then add the chicken back into the pan for another 3-4 minutes or until cooked through.
- Mix in the cooked pasta and cheese and stir until the cheese has melted and the mixture is well combined.
- Serve with additional cheese and fresh chopped parsley as a garnish.
To make this vegetarian, leave out the chicken and substitute vegetable broth in place of the chicken broth.
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Amount Per Serving: Calories: 624Total Fat: 23gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 109mgSodium: 421mgCarbohydrates: 54gFiber: 5gSugar: 6gProtein: 49g