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Vegetable-Packed Chicken Pasta Primavera Your Weeknight Glow-Up

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

Ingredients

Pasta

  • 8 oz penne or rotini whole wheat pasta (optional)
  • 2 pieces boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 red bell pepper red bell pepper (sliced thin)
  • 1 zucchini zucchini (halved and sliced)
  • 1 cup cherry tomatoes (halved)
  • 1 cup broccoli florets
  • 1 cup snap peas or green beans
  • 3 cloves garlic (minced)
  • 0.5 tsp dried oregano
  • 0.5 tsp crushed red pepper flakes (optional)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 0.5 lemon juice of 1/2 lemon
  • 0.5 cup grated parmesan cheese (freshly grated if possible)
  • 0.33 cup reserved pasta water (start with this, add more if needed)

Additional Parmesan and herbs

  • to taste extra Parmesan cheese (more cheese if desired)
  • to taste chopped fresh parsley or basil

Instructions 

  • Cook pasta in salted boiling water until al dente, then reserve 1/2 cup of pasta water and drain.
  • Heat 1 tbsp olive oil in a large skillet, season chicken with salt and pepper, then sauté until golden and cooked through, about 6-8 minutes. Set aside.
  • In the same skillet, sauté bell pepper, zucchini, broccoli, and snap peas for 5-6 minutes until tender. Add garlic, oregano, red pepper flakes, and cherry tomatoes; cook for 2 more minutes.
  • Lower heat, add butter and olive oil, then toss in cooked pasta, chicken, parmesan, lemon juice, and a splash of reserved pasta water. Toss until well combined, adding more water if needed.
  • Adjust seasoning, then serve topped with extra parmesan, fresh herbs, and a squeeze of lemon.

Notes

Feel free to customize with your favorite vegetables or herbs for added flavor.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: chicken, Pasta, Vegetables