Chicken Pasta Primavera Recipe
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
369 kcal
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Course
Main Course, Dinner
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Cuisine
Italian-American Fussion
Chicken Pasta Primavera Recipe
Description
This Chicken Pasta Primavera prepares a comforting pasta dish by browning Cajun-seasoned chicken breast pieces, providing a slightly spiced, seared protein base. The creamy sauce blends milk, cream cheese, and Pecorino Romano cheese, yielding smooth, subtle richness without overwhelming the fresh vegetable flavors.
The vegetables—leeks, asparagus, peas, and artichokes—add delicate sweetness, slight bite, and earthy notes, offering contrast to the creamy sauce and tender chicken. Pasta cooks in the broth and sauce mixture, absorbing the flavorful liquid while softening nicely. Fresh chopped basil gives a fresh, slightly peppery herbal touch that balances the richness.
All ingredients cook together in one pot, simplifying preparation and ensuring the sauce clings well to the pasta and chicken. This dish makes a filling lunch or dinner that highlights seasonal vegetables and creamy cheese flavors blended with tender chicken.
Variations suggested include substituting chicken with shrimp, swapping chicken broth for vegetable broth to make it vegetarian, or adjusting seasonings when Cajun spice isn’t available. Fresh herbs like chives or tarragon can be used instead of basil for different flavor profiles.
Ingredients
- 1 cup milk fat free
- 1/3 cup Pecorino Romano cheese plus more for serving, fresh grated; or parmesan cheese
- 1/3 cup cream cheese recommend Philadelphia, 1/3 less fat
- 1 pound boneless (skinless chicken breasts, cut into 1/2-inch pieces)
- 2 teaspoons Cajun seasoning
- olive oil spray form
- kosher salt ( and fresh pepper)
- 6 ounces asparagus ends trimmed and cut 1-inch pieces, fresh thin
- 1 1/2 cups chicken broth low-sodium
- 8 ounces bow tie pasta (or other cut pasta, wheat or gluten-free)
- 2 medium leeks cleaned and white and light green parts thinly sliced
- 1 ounce can artichoke hearts drained, rinsed, and quartered if necessary
- 1 cup peas no need to thaw, frozen
- 1/4 cup basil finely chopped, fresh
Instructions
- In a small blender, combine milk, grated cheese and cream cheese and set aside.
- Season chicken with cajun seasoning.
- Heat a large pot over high heat. When the pan is very hot, spray it with oil and add the chicken, season with salt and pepper to taste, and cook, spreading it in a single layer on high heat until the bottom browns, about 3 minutes, then flip to cook the other side until the chicken is browned on all sides and cooked through, about 2 to 3 minutes. Transfer to a plate.
- Add a splash of the broth and scrape any browned bits from the bottom of the pot. Add the remaining broth, cream cheese mixture, the pasta, and leeks. Stir to combine and bring to a boil, then cover, reduce the heat to medium-low, and simmer, stirring occasionally to help the pasta cook evenly, for 15 minutes.
- Taste the pasta and if it's not al dente, or there is still a lot of liquid at the bottom of the pot, cover and cook for another minute and check again.
- When the pasta is ready, add the asparagus and artichokes, gently stir, and cover. Cook until the asparagus is crisp-tender, the pasta is tender, and the liquid is mostly absorbed, about 3 minutes.
- Uncover and add the chicken and any juices that have accumulated and the peas and stir to combine. Cook just for about 30 seconds to warm the peas through.
- Remove from the heat and stir in the basil. Serve with more parmesan cheese, for passing.
Notes
- Chicken can be replaced with shrimp or omitted for a vegetarian variant.
- If Cajun seasoning is not available, a mix of onion powder, garlic powder, paprika, and cayenne can substitute.
- Use vegetable broth instead of chicken broth to keep the dish vegetarian.
- Fresh basil may be replaced with chives or tarragon to vary the herbal note.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Serving | 12/3 cups | |
| Calories | 369kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 30g | 60% |
| Fat | 6.5g | 10% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 69mg | 23% |
| Sodium | 706mg | 29% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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