Description
This Chicken Pasta Primavera recipe features tender, seasoned chicken breasts served atop a creamy pasta loaded with fresh vegetables including zucchini, grape tomatoes, and peas. The dish is finished with Parmesan cheese and a rich cream sauce, making it a perfect, quick 30-minute meal that combines wholesome protein and vibrant veggies in a comforting Italian-inspired pasta dish.
Ingredients
Scale
Chicken and Seasoning
- 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
Pasta and Sauce
- 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
Instructions
- Pound: Place both chicken breasts on a cutting board and cover with plastic wrap or parchment paper. Use a rolling pin or the flat side of a meat tenderizer to gently pound the thicker side of the chicken breasts until each is about ½ inch thick and even throughout.
- Season: In a small bowl, combine ½ tsp oregano, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper. Rub this seasoning mixture evenly on both sides of the chicken breasts.
- Cook: Heat a large deep skillet over medium heat and add the olive oil. Once hot, add the chicken breasts and cook on both sides until golden brown and cooked through, reaching an internal temperature of 165°F. Remove and keep warm covered with foil.
- Boil: While cooking the chicken, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and set aside.
- Sauté: In the same skillet used for the chicken, add butter and minced garlic. Sauté the garlic for about 30 seconds until fragrant. Add the halved grape tomatoes and sliced zucchini, then sauté the vegetables for about 2 minutes until just tender.
- Stir: Add the remaining ½ tsp oregano, ½ tsp salt, and ¼ tsp black pepper to the skillet. Pour in the chicken broth and stir everything together. Cook for another 1-2 minutes to let the flavors meld.
- Combine: Stir in the grated Parmesan cheese and heavy cream until well combined. Then add the frozen peas along with the cooked pasta. Stir everything together and cook for an additional 1-2 minutes until heated through. Turn off the heat.
- Serve: Slice the cooked chicken breasts into strips and serve on top of the creamy pasta primavera. Garnish with extra Parmesan cheese and fresh parsley if desired. Enjoy your meal!
Notes
- To ensure even cooking, pounding the chicken breasts to an even thickness is key.
- Feel free to substitute pasta types such as penne, fusilli, or farfalle.
- If you want a lighter dish, substitute cream with half-and-half or milk, adjusting cooking time slightly.
- Use fresh peas instead of frozen if available for a sweeter flavor.
- Leftover chicken and pasta can be refrigerated for up to 3 days and reheated gently on the stovetop.
