Chicken Pasta Primavera is a delightful and colorful dish that’s perfect for a family dinner. With tender chicken, fresh vegetables, and pasta all tossed together in a creamy sauce, this recipe makes for a simple yet satisfying meal. It’s a great choice for anyone looking for a flavorful, easy-to-make dinner that brings everyone to the table.
Why You’ll Love This Recipe
This Chicken Pasta Primavera is not only delicious but also packed with vibrant vegetables that add both flavor and nutrition. It’s ideal for busy weeknights, as it can be prepared in under 30 minutes. Plus, it’s a versatile dish that can be tailored to your family’s preferences, making it a reliable go-to for both novice cooks and experienced chefs alike.
Table of Contents
Ingredients You’ll Need
You will need the following ingredients to create this tasty Chicken Pasta Primavera:
- 1 cup fat-free milk
- 1/3 cup fresh grated Pecorino Romano or Parmesan cheese, plus more for serving
- 1/3 cup reduced-fat cream cheese
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 2 teaspoons Cajun seasoning
- Olive oil spray
- Kosher salt and fresh pepper
- 6 ounces fresh thin asparagus, ends trimmed and cut into 1-inch pieces
- 1 1/2 cups low-sodium chicken broth
- 8 ounces bow tie pasta (or other cut pasta, wheat or gluten-free)
- 2 medium leeks, cleaned and thinly sliced (white and light green parts)
- 1 can (14 ounces) artichoke hearts, drained and quartered if necessary
- 1 cup frozen peas (no need to thaw)
- 1/4 cup finely chopped fresh basil
Ingredient Notes, Variations & Simple Swaps
This recipe is bright and adaptable! You can swap out the vegetables based on what’s in season or what your family enjoys. Consider using bell peppers, zucchini, or even broccoli for a different texture and taste. If you prefer a leaner protein, chicken thighs are a great option. You can also experiment with different types of pasta, such as whole grain or gluten-free varieties.
Equipment Needed
- Large pot
- Small blender
- Cutting board
- Sharp knife
- Measuring cups and spoons
How to Make This Recipe
Step 1 – Prepare the Creamy Sauce
Start by combining the fat-free milk, grated cheese, and cream cheese in a small blender. Blend until smooth and set aside. This creamy mixture will give the dish its rich flavor.
Step 2 – Cook the Chicken
In a large pot, heat over high heat and coat it with a light spray of olive oil. Season the chicken pieces with Cajun seasoning, salt, and pepper. Cook the chicken for about 3 minutes until it’s browned on one side, then flip it to brown the other side. This should take about another 2 to 3 minutes. Once done, transfer the chicken to a plate.
Step 3 – Combine Ingredients
Add a splash of the chicken broth to the pot, scraping any browned bits from the bottom. Pour in the remaining broth, the creamy sauce, pasta, and sliced leeks. Stir everything together, bring it to a boil, and then cover it. Lower the heat to medium-low, and let it simmer for about 15 minutes. Stir occasionally to help ensure the pasta cooks evenly.
After 15 minutes, taste the pasta; if it’s not tender yet, cover and cook for another minute or so. When it’s ready, add the asparagus and artichokes, gently stir, and cover again. Cook until the asparagus is crisp-tender and most of the liquid is absorbed, about 3 minutes. Finally, uncover, add the cooked chicken and juices, along with the frozen peas, and stir everything together. Cook for another 30 seconds just until the peas are warmed through. Remove from heat and stir in the fresh basil before serving.
Tips for Perfect Results
To enjoy the best Chicken Pasta Primavera, keep these tips in mind:
- Make sure not to overcook the pasta; you want it to be al dente.
- Fresh vegetables will provide the best flavor and texture.
- Use a well-seasoned chicken broth for added taste.
- Stir gently to avoid breaking up the pasta once everything is combined.
- If you like a little heat, try adding a dash of red pepper flakes when cooking the chicken.
- Always taste and adjust seasonings before serving.
Flavor Variations
If you’re looking to add even more flavor to your Chicken Pasta Primavera, here are some ideas:
- Mix in sun-dried tomatoes for a tangy kick.
- Add a squeeze of fresh lemon juice for brightness.
- Toss in some spinach or kale for added greens.
- Use different herbs like oregano or thyme for a unique twist.
- Top with toasted pine nuts or walnuts for extra crunch.
What to Serve With This Recipe
This Chicken Pasta Primavera pairs perfectly with a variety of sides and extras:
- A simple green salad with a light vinaigrette
- Garlic bread or breadsticks
- Steamed or roasted vegetables
- Lemon wedges for an extra zing
Storage, Make-Ahead & Leftovers
You can store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of broth or milk to loosen the sauce if necessary. If you want to make this dish ahead of time, you can prepare all the components, store them separately, and then combine and cook right before serving.
Chicken Pasta Primavera
Ingredients
Creamy Sauce
- 1 cup fat-free milk Use for the creamy base.
- 1/3 cup fresh grated Pecorino Romano or Parmesan cheese Plus more for serving.
- 1/3 cup reduced-fat cream cheese Adds richness.
Main Ingredients
- 1 pound boneless, skinless chicken breasts Cut into 1/2-inch pieces.
- 2 teaspoons Cajun seasoning For seasoning the chicken.
- Olive oil spray To coat the pot.
- Kosher salt Kosher salt and fresh pepper To taste.
- 6 ounces fresh thin asparagus Ends trimmed and cut into 1-inch pieces.
- 1 1/2 cups low-sodium chicken broth For cooking the pasta.
- 8 ounces bow tie pasta Or other cut pasta, wheat or gluten-free.
- 2 medium leeks Cleaned and thinly sliced (white and light green parts).
- 1 can artichoke hearts 14 ounces, drained and quartered if necessary.
- 1 cup frozen peas No need to thaw.
- 1/4 cup finely chopped fresh basil For garnish.
Instructions
Preparation
- Combine the fat-free milk, grated cheese, and cream cheese in a small blender. Blend until smooth and set aside.
- In a large pot, heat over high heat and coat it with a light spray of olive oil. Season the chicken pieces with Cajun seasoning, salt, and pepper. Cook the chicken for about 3 minutes until browned on one side, then flip to brown the other side, approximately another 2 to 3 minutes. Transfer the chicken to a plate once done.
Cooking
- Add a splash of the chicken broth to the pot, scraping any browned bits from the bottom. Pour in the remaining broth, the creamy sauce, pasta, and sliced leeks. Stir everything together, bring it to a boil, then cover and lower the heat to medium-low. Let it simmer for about 15 minutes, stirring occasionally.
- After 15 minutes, taste the pasta; if it’s not tender yet, cover and cook for another minute. Once ready, add the asparagus and artichokes, gently stir, then cover again. Cook until the asparagus is crisp-tender and most of the liquid is absorbed, about 3 minutes.
- Finally, uncover, add the cooked chicken and juices, along with the frozen peas, and stir everything together. Cook for another 30 seconds until the peas are warmed through. Remove from heat and stir in the fresh basil before serving.
Notes
Frequently Asked Questions
Can I use other types of pasta in this recipe?
Yes, feel free to use your favorite pasta shape! Bow tie pasta is a fun choice, but you can also use penne, rotini, or even gluten-free options.
How can I make this dish vegetarian?
To make this Chicken Pasta Primavera vegetarian, simply omit the chicken and increase the amount of vegetables or add a protein like chickpeas or lentils.
Can I freeze Chicken Pasta Primavera?
Yes, you can freeze the dish. Store it in an airtight container for up to 2 months. When ready to eat, thaw it in the fridge overnight and reheat on the stove.
What if I don’t have leeks?
If you cannot find leeks, you can use green onions or even finely chopped onion as a substitute.
Can I use different vegetables?
Absolutely! Feel free to mix in your favorite veggies like bell peppers, zucchini, or broccoli based on personal taste or availability.
