Chicken Pasta Primavera
A delicious stovetop dish featuring chicken, pasta, and a medley of vibrant vegetables, all coated in a creamy sauce.
Equipment
- Large deep skillet
- Pot
- Colander
Ingredients
- 2 boneless, skinless chicken breasts about 1.5 lb. (907g)
- 1 tsp dried oregano divided
- 1 tsp salt divided
- ½ tsp garlic powder
- ½ tsp freshly cracked black pepper divided
- 2 Tbsp olive oil (30ml)
- 8 oz. dry bowtie pasta (227g)
- 2 Tbsp butter (28g)
- 2 cloves garlic minced
- 1 cup grape tomatoes halved (150g)
- 1 zucchini sliced and halved
- ½ cup chicken broth (120ml)
- ½ cup grated parmesan cheese (50g)
- 1 cup heavy cream (240ml)
- ½ cup frozen peas (75g)
Instructions
- Start by seasoning the chicken breasts with half of the oregano, salt, garlic powder, and black pepper. You will want it to smell fragrant as the spices mingle with the meat. This adds depth to the chicken's flavor. Make sure you do not skip this step; bland chicken is a bummer.
- Heat olive oil in a skillet over medium heat and add the seasoned chicken. It will sizzle upon contact and soon start smelling heavenly. Cook until golden brown and cooked through, about 6-8 minutes per side. Avoid overcrowding the pan to ensure even cooking and get those beautiful golden edges.
- Bring a pot of salted water to a boil and add the bowtie pasta, cooking until it is al dente. You will know it is ready when it is slightly firm to the bite, around 8-10 minutes. Keep an eye on it, as overcooked pasta can turn mushy and lose its charm.
- In the same skillet, melt butter and add minced garlic, followed by grape tomatoes and zucchini. Sauté until the veggies soften and the garlic releases its aroma. This generally takes about 3-4 minutes. Keep stirring; burnt garlic can ruin the dish.
- Pour in chicken broth and let it simmer until the liquid reduces slightly, around 2-3 minutes. You will see a little steam rising, signaling it is time to add the cream. Avoid adding everything too quickly; letting it reduce develops the flavors.
- Once the cream is in, toss in the cooked pasta and frozen peas. Mix until every piece is coated in that creamy goodness. You will get a delightful richness as everything combines. Just watch for clumps; stirring helps keep everything even and delicious.
- Sprinkle in grated Parmesan and the remaining oregano, stirring until the cheese melts into the sauce, making it beautifully luscious. This takes just a minute. Be cautious not to rush it; too much heat can cause separation and ruin the sauce's creaminess.
- Serve the Chicken Pasta Primavera hot, garnished with a bit more Parmesan if you would like. The vibrant colors will catch your eye, and the aroma will make your stomach growl. Remember to taste before serving; seasoning adjustments can elevate the dish right before the final bite.
Notes
Storage Tips: Store leftovers in the fridge for up to 3-4 days. For meal prep, store chicken and sauce separately from pasta.
Expert Tips: Use any leftover vegetables to reduce food waste. Frozen vegetables can be a quick and nutritious alternative.
Reheating Instructions: Reheat in a skillet over low heat to prevent the cream sauce from separating. Stir frequently until heated through.
Serving Suggestions: Serve with garlic bread, pair with a light salad, and top with fresh basil for added flavor.
Recipe Variations: For a more budget-friendly option, substitute boneless, skinless chicken breasts with boneless, skinless chicken thighs. To lighten the dish, substitute heavy cream with Greek yogurt. Feel free to replace grape tomatoes with bell peppers for sweetness or add spinach for extra nutrients.
Ingredient Notes: Choose ripe grape tomatoes for the best flavor and texture. For pasta, consider using any type of pasta you have on hand instead of bowtie.