Why We Love This Chicken Primavera Recipe
Chicken pasta primavera is one of my favorite summertime dinner recipes. Check out what makes it so fabulous:
Healthier for you: A combination of carrots, broccoli, and yellow onion adds a subtle sweet and vegetable flavor and make this dish extra nutritious! Creamy: Heavy cream and parmesan cheese combine to give you the very best creamy sauce. Comforting: While this dish is still loaded with veggies and better for you, it’s also warm, filling, and comforting as can be.
Variations on Chicken Pasta Primavera
You can easily swap in any veggies you have to this dish. Mushrooms and zucchini work great! If you’re in the mood for a meatless dinner, you can skip the chicken altogether and it’s still a super tasty dish.
How to Store and Reheat
Store chicken primavera in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop and serve over freshly cooked pasta. I do not recommend freezing this dish, as the heavy cream will separate once thawed.
More Creamy Chicken Pasta Recipes We Love
Chicken Alfredo Chicken Rigatoni Chicken Mushroom Pasta Creamy Chicken Spaghetti Chicken Tetrazzini Chicken Lazone Crack Chicken Pasta
How To Make Chicken Primavera Step by Step
Cook the pasta: Boil 4 cups of water. Add 8oz of penne to it and cook according to package instructions. Cook the chicken: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1lb cubed chicken breast and cook until cooked through. Make the creamy veggie sauce: Stir in 1 1/2 cups heavy cream, 1/4 cup parmesan cheese, 2 tbsp butter, 1 cup sliced carrots, 1 cup broccoli florets, 1/2 cup diced yellow onion, 1/2 tsp salt and 1/4 tsp black pepper. Stir on medium heat until it begins to boil. Then, reduce the heat to low and simmer uncovered for 10 minutes. Stir in the 2 chopped tomatoes during the last 5 minutes of cook time. Serve: Serve the chicken and veggie sauce over a plate of cooked penne.
