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Quick Easy Chicken Pasta Primavera

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 650
A vibrant and creamy pasta dish packed with fresh vegetables and tender chicken, perfect for a quick weeknight dinner.

Ingredients

Protein

  • 2 pieces boneless, skinless chicken breasts (cut into bite-sized pieces)
  • 8 oz pasta (spaghetti, penne, or your favorite shape)

Vegetables

  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 1 red red bell pepper (sliced)
  • 1 yellow yellow bell pepper (sliced)
  • 1 medium zucchini (sliced)
  • 1 cup cherry tomatoes (halved)

Dairy & Liquids

  • 1/2 cup heavy cream
  • 1/4 cup chicken broth
  • 1/2 cup grated Parmesan cheese

Seasonings & Garnish

  • to taste Salt and pepper
  • optional Fresh basil or parsley (for garnish)

Instructions 

  • Cook the pasta in salted boiling water until al dente, then drain and set aside.
  • In a large skillet, heat 1 tbsp olive oil and cook chicken until golden and cooked through, then remove and set aside.
  • In the same skillet, add remaining oil and sauté onion, garlic, and bell peppers for 3-4 minutes, then add zucchini and cherry tomatoes, cooking until tender.
  • Pour in heavy cream and chicken broth, simmer for 2-3 minutes to thicken, then add cooked chicken and pasta, tossing to coat.
  • Stir in Parmesan cheese, season with salt and pepper, and garnish with fresh basil or parsley before serving.

Notes

For extra flavor, add a squeeze of lemon or a pinch of red pepper flakes.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Italian-American
Keyword: chicken, Pasta, Vegetables