Chicken Pasta Primavera Recipe

This Chicken Pasta Primavera recipe is filled with lean chicken, fresh veggies, and a light cream sauce. It’s ready in about 30 minutes!

  • Prep Time : 15 minutes
  •  Cook Time : 15 minutes
  •  Total Time : 30 minutes
  •  Servings : 4


  • 8 ounces uncooked pasta
  • 2 chicken breasts cut into bite-size pieces
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cloves garlic minced
  • 2 dashes Italian seasoning
  • 1 small zucchini chopped finely
  • 1 roma tomato chopped finely
  • 1/2 red bell pepper chopped finely
  • 1/2 cup frozen peas
  • 1/2 cup heavy/whipping cream
  • Salt & pepper to taste
  • Freshly grated parmesan cheese optional, to taste


  1. Boil a large, salted pot of water for the pasta.
  2. Meanwhile, prep your chicken, zucchini, tomato, and red pepper.
  3. Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the chicken. Cook for 4-5 minutes, stirring occasionally. Take the chicken out of the pan and set it aside.
  4. Add the garlic, Italian seasoning, zucchini, tomato, red pepper, and peas to the pan. Cook for 2 minutes.
  5. Reduce the heat to medium. Stir in the cream and add the chicken back in. Cook for a few more minutes, until the chicken is cooked through and the veggies are further softened.
  6. Season with salt & pepper as needed and toss with the drained pasta. Serve with freshly grated parmesan cheese if desired.

Recipe Notes

  • Be sure to salt this recipe well – it makes a big difference in taste. I am also fairly generous with the pepper.
  • This pasta does not have a thick sauce. It’s a light cream sauce that goes nicely with the veggies.

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