Description
This One-Pan Chicken Pasta Primavera is a creamy, colorful, and comforting dinner made with tender chicken, fresh vegetables, and pasta cooked together in one pan. Perfect for busy weeknights when you want something homemade, satisfying, and full of flavor without extra dishes.
Ingredients
Scale
- 2 boneless skinless chicken breasts, cubed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- 8 oz penne or fusilli pasta
- 2 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Heat olive oil in a large deep pan over medium heat and brown the chicken with salt and pepper.
- Add garlic and onion and cook until fragrant and soft.
- Stir in bell peppers, zucchini, cherry tomatoes, and Italian seasoning.
- Add dry pasta and chicken broth, bring to a gentle simmer, and cover.
- Cook until pasta is tender, stirring occasionally.
- Lower heat, stir in cream and Parmesan, and adjust seasoning.
- Garnish with fresh herbs and serve warm.
Notes
Use any seasonal vegetables you love. Add extra broth when reheating to keep the pasta creamy. This dish stores well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg