Chicken Pasta Primavera Recipe

Name: Chicken Pasta Primavera Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts (about 1.5 lb.)*; 1 tsp dried oregano, divided; 1 tsp salt, divided; ½ tsp garlic powder; ½ tsp freshly cracked black pepper, divided; 2 Tbsp olive oil; 8 oz. dry pasta**; 2 Tbsp butter; 2 cloves of garlic, minced; 1 cup grape tomatoes, halved; 1 zucchini, sliced and halved; ½ cup chicken broth***; ½ cup grated Parmesan cheese; 1 cup heavy cream; ½ cup frozen peas

User Reviews

4.7

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
749 kcal
Course
Main Course
Cuisine
American

Chicken Pasta Primavera Recipe

Megan Sampson

Report

This Chicken Pasta Primavera recipe comes together in just 30 minutes and is packed with tender chicken, fresh veggies, and a delicious cream sauce.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

2 boneless, skinless chicken breasts (about 1.5 lb.)* $6.25
1 tsp dried oregano, divided $0.10
1 tsp salt, divided $0.03
½ tsp garlic powder $0.05
½ tsp freshly cracked black pepper, divided $0.08
2 Tbsp olive oil $0.44
8 oz. dry pasta** $0.83
2 Tbsp butter $0.25
2 cloves of garlic, minced $0.16
1 cup grape tomatoes, halved $1.99
1 zucchini, sliced and halved $0.75
½ cup chicken broth*** $0.07
½ cup grated Parmesan cheese $1.17
1 cup heavy cream $1.18
½ cup frozen peas $0.31

Add to Shopping List

Instructions

Place both chicken breasts on a cutting board, cover them with plastic wrap or parchment paper, then use a rolling pin or the flat side of a meat tenderizer to gently pound the thicker side of the chicken breast until the entire breast is an even thickness from one end to the other (about 1/2 inch thick).
Mix the seasoning together in a small bowl (½ tsp oregano, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper) Season the chicken breasts on both sides with the seasoning.
Heat a large deep skillet over medium heat and add the olive oil. Once the skillet is hot, cook the chicken breasts on both sides until cooked through and the internal temperature is 165°F.
While the chicken is cooking, prepare the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain the pasta in a colander and set it to the side.
Once the chicken is cooked, remove the chicken to a separate plate and cover with foil to keep warm. In the same skillet add the butter and minced garlic. Sauté the garlic for about 30 seconds. Now add the sliced tomatoes and zucchini. Sauté the veggies for 2 minutes.
Next add in the rest of the seasoning (½ tsp oregano, ½ tsp salt, ¼ tsp black pepper). Then pour in the chicken broth. Stir everything together and cook for 1-2 minutes.
Now add in the parmesan cheese and heavy cream. Stir together to combine. Then add in the frozen peas and cooked pasta. Stir everything together and continue to cook for 1-2 more minutes, then turn the heat off.
Slice the cooked chicken breasts on a cutting board and serve on top of the pasta primavera. Garnish with more parmesan cheese and fresh parsley (optional). Enjoy!

Notes

*Boneless, skinless chicken thighs can also be used.
**I opted for bowtie pasta with this recipe, but you can use any type of pasta you might have on hand.
I opted for bowtie pasta with this recipe, but you can use any type of pasta you might have on hand.
***I almost always use Better Than Bouillon to make my chicken broth! It's inexpensive, tastes great, and one jar lasts me a long time.