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30-Minute Chicken Pasta Primavera Recipe

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This 30-Minute Chicken Pasta Primavera is a vibrant and flavorful one-pan meal featuring tender chicken breast, fresh vegetables, and a creamy Parmesan sauce tossed with fettuccine. Packed with colorful carrots, sweet grape tomatoes, baby peas, and aromatic thyme, this dish delivers a perfect balance of protein and veggies in a rich, comforting pasta that's easy to prepare on the stovetop.

Ingredients

Pasta

  • 8 ounces fettuccine (spaghetti or penne)

Protein

  • 16 ounces chicken breast

Vegetables & Aromatics

  • 1/2 red onion, chopped
  • 1 teaspoon garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 cups grape tomatoes, halved
  • 2 carrots, cut into matchsticks
  • 15 ounces baby peas, thawed and drained

Liquids & Dairy

  • 2 tablespoons olive oil
  • 1/4 cup white wine (or chicken broth)
  • 3/4 cup half and half
  • 1/3 cup Parmesan cheese

Herbs & Seasoning

  • 2 tablespoons fresh thyme, chopped
  • Salt and pepper, to taste

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine (or preferred pasta) and cook according to package directions until al dente. Drain and set aside.
  2. Heat olive oil: While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat.
  3. Cook chicken: Season the chicken breasts generously with salt and pepper. Place them in the hot skillet and cook until golden brown and cooked through, about 5 minutes per side depending on thickness.
  4. Slice chicken: Remove chicken from the pan and let it cool slightly. Slice into strips or bite-sized pieces.
  5. Sauté onions and garlic: In the same skillet, add chopped red onion and cook for 4 minutes until softened. Stir in minced garlic and red pepper flakes, cooking for an additional minute until fragrant.
  6. Cook vegetables: Add halved grape tomatoes and matchstick-cut carrots to the skillet. Cook for 3 minutes until the tomatoes start to soften. Then, add the thawed baby peas and cook for another 1 minute, stirring occasionally.
  7. Deglaze the pan: Pour in white wine or chicken broth. Use a spatula to scrape up the flavorful browned bits from the bottom of the pan. Cook until the liquid has mostly evaporated.
  8. Make the sauce: Stir in the half and half and let it simmer for 2 minutes. Add the Parmesan cheese and stir until it melts into a slightly thickened, creamy sauce.
  9. Combine chicken and pasta: Return the sliced chicken to the skillet, then add the drained pasta. Gently toss everything together to coat the pasta in the creamy sauce and evenly distribute the chicken and vegetables.
  10. Garnish and serve: Sprinkle chopped fresh thyme over the top. Serve the Chicken Pasta Primavera warm for a satisfying meal.

Notes

  • You can substitute the white wine with chicken broth if preferred or to keep it non-alcoholic.
  • Feel free to swap the fettuccine with spaghetti, penne, or your favorite pasta shape.
  • Adjust red pepper flakes based on your preferred heat level, or omit altogether for a milder dish.
  • This recipe can be easily doubled to feed a larger crowd.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.

Find it online: https://dishcooks.com/30-minute-chicken-pasta-primavera-recipe/