Chicken Pasta Primavera with Fresh Spring Vegetables

This easy Chicken Pasta Primavera blends al dente pasta, tender chicken, and bright spring vegetables in a light Parmesan cream sauce. Ready in about 30 minutes and made mostly in one pot, it’s a perfect, fresh weeknight dinner for spring and summer.

I’m a big fan of shrimp primavera, so it’s no surprise that this chicken version is one of my favorites too. It strikes a lovely balance between comforting and bright—juicy pan-seared chicken, a medley of vegetables, and a silky Parmesan-tinted cream sauce tossed with pasta. Primavera literally means “spring” in Italian, and this dish celebrates the season’s fresh produce.

Pasta primavera with chicken is simple to customize: swap pasta shapes, add your favorite vegetables, or change the protein to suit what you have on hand. Below you’ll find the ingredient list, clear step-by-step instructions, and tips for variations, storing, and reheating.

Recipe features

• Quick and simple: mostly one-pot and ready in about 30 minutes—ideal for busy weeknights.
• Balanced and nutritious: lean chicken plus colorful vegetables give protein, fiber, and flavor.
• Flexible: easily swap pasta, vegetables, or protein to match tastes and pantry items.

Ingredients

Here are the ingredients used in this version. Quantities are provided in the recipe card below.

• Pasta: any medium-sized shape such as cavatappi, penne, farfalle, or rotini works well. Choose whole wheat or gluten-free if preferred.
• Chicken breast: diced for quick cooking. Boneless, skinless thighs are a good alternative if you want richer flavor.
• Vegetables: zucchini, grape tomatoes, and peas form a classic primavera mix. Frozen peas are fine straight from the bag.
• Flavorings and sauce: butter, garlic, dried basil (or fresh stirred in at the end), chicken broth, a splash of dry white wine, half-and-half for creaminess, and freshly grated Parmesan.
• Garnish: chopped chives, extra Parmesan, salt, and black pepper to taste.

Instructions

Follow these steps for a fast, flavorful meal.

1. Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package directions. Reserve about 1/3 cup of the pasta cooking water before draining.
2. Sear the chicken. While the pasta cooks, heat a large skillet with a little oil and cook the diced chicken until browned and cooked through. Transfer the chicken to a plate and set aside.
3. Sauté the vegetables. In the same skillet, melt the butter and add the zucchini and tomatoes. Cook 2–3 minutes until tender-crisp. Add peas, chopped garlic, salt, and basil and cook for another minute.
4. Make the sauce. Pour the chicken broth and white wine into the skillet and let it simmer until reduced slightly. Stir in the half-and-half, grated Parmesan, and chopped chives, stirring until the cheese melts and the sauce becomes glossy.
5. Combine. Return the cooked chicken to the skillet, add the drained pasta, and toss everything together. If the sauce is too thick, add a splash of the reserved pasta water until it reaches a silky consistency.
6. Serve. Remove from heat and taste for seasoning. Garnish with extra chives and Parmesan, and finish with black pepper as desired.

Tips and FAQs

• Season the chicken generously with salt and pepper before cooking so each bite is flavorful.
• Cook pasta just until al dente—it will finish cooking briefly when mixed with the sauce.
• If the sauce becomes too thick, loosen it with reserved pasta water, a splash of broth, or a little extra half-and-half.
• Use freshly grated Parmesan for the best melt and flavor; pre-grated cheese can be coated with anti-caking agents and won’t melt as smoothly.

Tip: Reserve 1/3 cup of pasta cooking water to make the sauce silky and help it cling to the pasta, vegetables, and chicken.

Variations

• Protein swaps: Try shrimp, turkey, or salmon instead of chicken.
• More vegetables: Add asparagus, bell peppers, broccoli, carrots, mushrooms, snap peas, spinach, or artichoke hearts.
• Dairy-free: Use vegan butter and canned coconut milk or unsweetened almond milk. Replace Parmesan with dairy-free cheese or nutritional yeast.
• Garnishes: Fresh parsley, basil, dill, red pepper flakes, or lemon zest add bright finishing notes.

Serving suggestions

This light, spring-style pasta pairs nicely with a simple arugula or mixed-green salad, roasted potatoes, or warm garlic bread or focaccia. Keep sides light to let the pasta be the star.

What can I use instead of wine?

If you’d rather skip wine, substitute an equal amount of chicken broth plus a splash of lemon juice or white wine vinegar to add the same bright acidity.

Can I use pre-cooked chicken?

Yes. Add shredded rotisserie or leftover cooked chicken at the end when you toss the pasta with the sauce; warm it through so it stays tender.

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: This pasta can be frozen for up to 2 months, though pasta and some vegetables may soften slightly after thawing.

Reheating: Gently reheat in a skillet over medium heat, adding a splash of broth or water to loosen the sauce as needed.

Nutrition (per serving)

Calories: 493 kcal • Carbohydrates: 52 g • Protein: 37 g • Fat: 13 g • Saturated fat: 7 g • Fiber: 5 g • Sodium: 642 mg. These values are estimates and can vary based on ingredients and portion sizes.

More easy chicken pasta recipes

• Chicken Mushroom Pasta
• Chicken Broccoli Ziti
• Bruschetta Chicken Pasta

If you try this recipe, please leave a comment and a rating to let others know how it turned out. Enjoy!