Creamy Chicken Primavera
This is a comforting pasta dish packed with colorful fresh vegetables and juicy chicken in a light cream sauce.
dailyrecipesbook.comChicken Primavera is my absolute favorite way to get everyone eating their vegetables. It is bright, filling, and feels like a special meal even on a busy weeknight.
I love how the cream sauce just lightly coats the pasta and veggies without being too heavy. My top tip is to use whatever seasonal vegetables you have on hand because this dish is very forgiving.
Ingredients
- 8 ounces penne or fusilli pasta
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 2 tablespoons olive oil
- 1 small zucchini, sliced
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- Salt and black pepper to taste
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and set aside.
- 2
Heat the olive oil in a large skillet over medium high heat. Add the chicken pieces and cook until they are golden brown and cooked through. Remove the chicken from the pan and set it aside.
- 3
In the same skillet, add the zucchini, broccoli, and red bell pepper. Sautรฉ for about 5 minutes until the vegetables are tender but still crisp.
- 4
Stir in the minced garlic and cook for another minute until it smells fragrant.
- 5
Lower the heat to medium and pour in the heavy cream. Let it simmer gently for 2 minutes.
- 6
Add the cooked chicken and pasta back into the skillet. Toss everything together to coat it in the sauce.
- 7
Stir in the Parmesan cheese and fresh basil. Season with salt and pepper to your preference and serve immediately.
๐ก Tips
Store any leftovers in an airtight container in the fridge for up to three days. If the sauce thickens too much while reheating, just stir in a splash of water or milk to loosen it up.
Made this recipe? Let us know how it went.
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