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Creamy Chicken Primavera Pasta with Fresh Vegetables and Basil Recipe

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4.3 from 11 reviews

Chicken Primavera is a vibrant, hearty pasta dish featuring tender sautéed chicken breasts and an array of crisp, colorful vegetables tossed in a rich, creamy Parmesan sauce. This recipe combines quick-cooking fettuccine with fresh zucchini, yellow squash, broccoli, bell peppers, peas, and cherry tomatoes, all finished with fresh basil, lemon zest, and toasted pine nuts for a burst of flavor and texture. Perfect for a satisfying weeknight dinner, this dish balances protein, veggies, and a luscious sauce in just 45 minutes.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 2 medium boneless skinless chicken breasts, sliced in half horizontally (1 pound total)
  • Salt and pepper, to taste
  • 1/4 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 3 tablespoons olive oil (divided)
  • 7 tablespoons unsalted butter (divided)

Pasta

  • 10 ounces fettuccine
  • 1 cup reserved cooking water
  • 1 tablespoon salt (for pasta water)

Vegetables

  • 1 cup frozen peas
  • 1 red bell pepper, cut into matchsticks (about 1 cup)
  • 2 cups bite-size broccoli florets
  • 1 zucchini, sliced into 1/4-inch half moons (about 2 cups)
  • 1 yellow squash, sliced into 1/4-inch half moons (about 2 cups)
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon minced garlic

Sauce and Garnish

  • 1 cup heavy cream
  • 1/2 cup finely grated Parmesan cheese, packed (plus more for serving)
  • 1/2 cup fresh basil, thinly sliced
  • 3 tablespoons toasted pine nuts
  • 1 large lemon (1 teaspoon zest and 1-2 tablespoons juice)

Instructions

  1. Cook Chicken: Lightly pound the chicken breasts to an even thickness for uniform cooking. Season both sides generously with salt, pepper, garlic powder, and Italian seasoning. Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the chicken in a single layer and cook for 3 minutes. Flip and cook for another 2 to 4 minutes until the chicken is cooked through. Transfer to a cutting board, cover loosely with foil, and let rest to retain juices.
  2. Cook Vegetables: Using the same skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the broccoli and cook for about 2 minutes to start softening. Add the red bell pepper, zucchini, and yellow squash and continue cooking for 2 to 3 minutes until crisp-tender. Stir in the frozen peas, cherry tomatoes, minced garlic, and season with about 1/4 teaspoon each of salt and pepper. Cook for 1 to 2 minutes, just until the tomatoes soften slightly.
  3. Make Sauce: Reduce the heat to low. Push the cooked vegetables toward the edges of the skillet, creating space in the center. Add the remaining 5 tablespoons of butter to the center and allow it to mostly melt. Stir the butter through the vegetables. Pour in the heavy cream and gradually add the Parmesan cheese in 1/4 cup increments, stirring continuously until fully melted and the sauce is smooth and creamy.
  4. Cook Pasta: While preparing the sauce and vegetables, bring 12 cups of water to a boil in a large pot. Add 1 tablespoon of salt, then the fettuccine. Cook according to package directions, subtracting 1 minute from the recommended time to maintain a slightly firm texture. Reserve 1 cup of the pasta cooking water before draining the pasta.
  5. Add Everything In: Slice or dice the rested chicken into bite-sized pieces. Add the chicken and cooked pasta to the skillet with the sauce and vegetables. Stir in 1/2 cup of the reserved pasta water, lemon zest, and 1 tablespoon of lemon juice. Toss everything over medium heat for 1 to 2 minutes until the sauce thickens and coats the pasta evenly. Add more reserved pasta water as needed to loosen the sauce to your preferred consistency.
  6. Garnish and Serve: Remove the skillet from heat. Taste and adjust seasoning with salt if necessary. Stir in the freshly sliced basil for brightness. Serve immediately, dividing into bowls and topping each with toasted pine nuts and extra Parmesan cheese for crunch and added flavor.

Notes

  • Note 1: For a lighter dish, you can substitute half-and-half for heavy cream, but the sauce may be less rich.
  • Note 2: Use freshly grated Parmesan for the best melting and flavor results instead of pre-grated powders.
  • Note 3: Fresh basil adds brightness and aroma; use more or less to taste.
  • Note 4: To toast pine nuts, heat a dry skillet over medium heat. Add pine nuts and stir frequently until golden and fragrant, about 3-4 minutes. Watch carefully to prevent burning.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://dishiary.com/creamy-chicken-primavera-pasta-with-fresh-vegetables-and-basil-recipe/