Now I know I know I'm all about simple meals with a few ingredients, but I just had to share this one because this Chicken Pasta Primavera is a fantastic way to introduce your kids to a variety of vegetables. The pasta is cooked in a light, fresh sauce that they are sure to love. Your kids can help you chop all the different ingredients, making it easier for them to get used to the idea of tasting new flavors. The bonus is that this Pasta Primavera recipe is also full of great flavors that you will enjoy too! If you want to cut down on the number of ingredients, you can always leave out some of the vegetables and just keep your favorites, but I think this recipe is totally worth the extra effort.
I know how hard it is to get away for date nights when you have kids, but this pasta recipe is a great option for a date night dinner at home. If you're looking for another date night recipe, check out this Seared Ahi Tuna. To top that off, date night with a cocktail, try out this Bourbon Smash. If you want a fun drink but don't want a cocktail, try out this Sparkling Lemonade or Creamy Lemonade.
Equipment
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Ingredients
- Cellentani Pasta
- All-purpose flour
- Italian seasoning
- Garlic powder
- Onion powder
- Salt
- Pepper
- Boneless skinless chicken breast
- Olive oil
- Red bell pepper
- Zucchini
- Yellow squash
- Asparagus
- Salted butter
- Grape tomatoes
- Frozen peas
- Garlic cloves
- Lemon
- White wine
- Chicken broth
- Pasta cooking water
- Parmesan cheese
- Fresh parsley
Directions
Cook your pasta according to the directions on the packaging, ensuring you save a quarter cup of the cooking water, drain, and set aside.
In a shallow container, combine the flour, Italian seasoning, garlic powder, onion powder, salt, and pepper. Dredge the chicken into the flour mixture.
Heat your oil in a large skillet over medium heat. Add the chicken and cook until both sides are golden brown, about 3-5 minutes per side. Transfer the chicken to a cutting board and allow the chicken to rest for 3 minutes before slicing.
Add the bell pepper, zucchini, yellow squash, asparagus, and butter. Sauté for 3 to 4 minutes until the vegetables soften. Mix in the tomatoes, peas, and garlic and cook for 1 minute.
Deglaze the pan with the white wine. Add in the chicken broth, pasta water, lemon juice, and Parmesan cheese. Allow the sauce to simmer for 2 minutes.
Stir in the pasta and sliced chicken and serve with a sprinkling of fresh parsley.
How do you serve this pasta recipe?
- Serve your Chicken Pasta Primavera in a shallow bowl or on a plate. Pair with garlic breadsticks and a crisp green salad on the side.
FAQs (Because Life’s Too Busy for Guesswork)
For a vegetarian version of this dish, substitute the chicken with tofu or chickpeas. You can also just omit the meat portion of the dish. But by using the tofu or chickpeas, you help keep the protein in the dish.
You don't have to use white wine. If you prefer not to use white wine or simply don't have it on hand, you can substitute chicken broth in the called-for amount and still have an amazing dish.
Add some sliced Fresno chili. You can seed them to keep them from being too spicy. Another option is red pepper flakes. I recommend letting each person add their chillis or pepper flakes so they can personalize the amount of heat they have.
If you prefer to have your chicken in smaller pieces throughout the dish, then that is doable. You will have to adjust your cooking time so as not to overcook them. Smaller pieces will cook much faster.
What are substitutions that I can make?
- Cellentani pasta – Cavatelli, Fusilli, or Farfalle are all good substitutes. You can also use gluten-free pasta.
- All-purpose flour – Substitute with 1:1 Gluten-Free flour for a gluten-free option.
- Chicken breast – Boneless, skinless thighs or chicken tenderloins are also options.
- Olive oil – Avocado oil is another good high-heat oil.
- Red bell pepper – If you prefer a yellow or orange bell pepper, that is also acceptable.
- Peas – It would be good to use frozen peas as they will hold up better in the dish than canned peas will. Fresh peas are also great if they are in season.
- Lemon- Roll your lemon on the counter before cutting and juicing it to get the most out of it.
- Chicken broth – Alternatively, you can use chicken stock.
How should I store my leftovers?
- Chicken Pasta Primavera should be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place in a skillet on the stovetop over medium/low heat until thoroughly heated. You can add a splash of chicken broth to help keep the dish from drying out while reheating.
Was this a win at your dinner table?
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Chicken Pasta Primavera
Equipment
- Large pot
- Colander
- Shallow container
- Large skillet
- Cutting board and knife
Ingredients
- 1 pound Cellentani Pasta
- ½ cup all-purpose flour
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 boneless skinless chicken breasts cut in half lengthwise
- 2 tablespoons olive oil
- 1 red bell pepper sliced
- 1 medium zucchini sliced
- 1 medium yellow squash sliced
- 1 cup asparagus cut into 1-inch pieces
- 4 tablespoons salted butter
- 2 cups grape tomatoes halved
- 1 cup frozen peas
- 3 garlic cloves minced
- ¼ cup white wine
- ½ cup chicken broth
- ¼ cup pasta cooking water
- 1 lemon juiced
- ½ cup Parmesan cheese grated
- 1 tablespoon fresh parsley chopped
Instructions
- Cook your pasta according to the directions on the packaging, ensuring you save a quarter cup of the cooking water, drain, and set aside.
- In a shallow container, combine the flour, Italian seasoning, garlic powder, onion powder, salt, and pepper. Dredge the chicken into the flour mixture.
- Heat your oil in a large skillet over medium heat. Add the chicken and cook until both sides are golden brown, about 3-5 minutes per side. Transfer the chicken to a cutting board and allow the chicken to rest for 3 minutes before slicing.
- Add the bell pepper, zucchini, yellow squash, asparagus, and butter. Sauté for 3 to 4 minutes until the vegetables soften. Mix in the tomatoes, peas, and garlic and cook for 1 minute.
- Deglaze the pan with the white wine. Add in the chicken broth, pasta water, lemon juice, and Parmesan cheese. Allow the sauce to simmer for 2 minutes.
- Stir in the pasta and sliced chicken and serve with a sprinkling of fresh parsley.
Our family loves protein and fiber loaded dinner like this!
I tried this and loved the fresh veggies! What’s your favorite vegetable to add?
I love the zucchini in this because it adds great texture and really soaks up the flavor. Other delicious veggies to try are roasted red peppers, spinach, or artichoke hearts. What are your favorites to mix in?
Love how many veggies were packed in this recipe! I ended up using plant-based chicken strips and it was so delicious. Can’t wait to make it again soon!
My garden is packed with so much veggies. This is a stable right now. I love the factory you able to customize it with the plant based chicken strips.
This primavera pasta recipe was so light and delicious. I loved all the veggies – thank you for sharing.