Chicken primavera captures all your favorite flavors of summer in a single meal. Tender pasta is tossed with sauteed zucchini, cherry tomatoes, pesto, and parmesan cheese, topped with juicy chicken.
Recipe summary
Flavor: Juicy, seasoned chicken tops a bed of pasta and sauteed, summer veggies tossed in pesto with parmesan cheese.
Pan size: 12 inch sauté pan
Serves: 4 people
You may also like: Pesto Primavera, Rigatoni Primavera, Shrimp Primavera
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Ingredients and substitutions
- Chicken - You'll need 16 ounces of boneless, skinless chicken breasts or thighs for this recipe. Slice them thin or pound with a meat mallet to about ¾ inch thickness for quick stovetop cooking.
- Veggies - Primavera is meant to utilize in-season produce, so it's easy to customize based on the time of year. Today I'm using zucchini, tomatoes, and frozen peas.
- Pasta - I used penne today, but any medium shaped pasta, like bow ties or cavatappi, will work.
- Flavor - Pesto (homemade or store bought), oil, Italian seasoning, salt, pepper, and parmesan cheese add a mild, Italian flavor to the finished dish.
How to make chicken primavera
- Season chicken on all sides and sauté in oil over medium heat until it reaches 165F in the center. Remove and allow to cool before slicing.
- Add zucchini and tomatoes to the pan and cook until tomatoes begin to burst and zucchini has lightly browned. Gently press on the tomatoes to help them burst and create a sauce.
- Add cooked pasta, remaining ingredients, and reserved pasta water. Toss until creamy.
- Remove from heat, top with parmesan cheese, then add sliced chicken and serve.
Tips and tricks
Quick cooking vegetables- Choose vegetables that cook quickly, like asparagus, peas, cherry tomatoes, summer squash, zucchini, bell pepper, green beans, and mushrooms. A handful of spinach could also be added along with the pasta. Heartier veggies like brussels sprouts, broccoli, and cauliflower need additional cooking time or should be diced smaller.
Reserved pasta water - Pasta water contains starches released by the pasta as it cooks. This starchy water helps create a silky sauce that coats the pasta and veggies.
Pasta water substitute - Forgot to reserve pasta water? Add ¼ teaspoon of cornstarch per 1 cup of water and mix until dissolved. Add as much pasta water as needed to create a creamy sauce.
Frequently asked questions
Yes, primavera can be served warm or chilled if desired.
Cooked pasta doesn't freeze and thaw well, so I don't recommend freezing this recipe.
Leftovers will keep for 3-4 days in the refrigerator and may need a splash of water while reheating to rehydrate the sauce.
📖 Recipe
Chicken Primavera
Ingredients
- 8 ounces bow tie pasta, dry
- 16 ounces boneless skinless chicken breasts
- 1 teaspoon kosher salt, divided
- ½ teaspoon Italian seasoning
- ¼ teaspoon pepper
- 2 tablespoons olive oil
- 1 medium zucchini, sliced into half moons
- 1 pint cherry tomatoes
- 1 cup frozen peas
- ¼ cup pesto
- ½ cup freshly grated parmesan cheese
Instructions
- In a pot of salted, boiling water, cook pasta to al dente according to package directions. Before draining, reserve ½ cup of pasta water. Drain pasta and set aside.
- Meanwhile, slice chicken breasts in half lengthwise or pound with a meat mallet to ¾ inch thickness. Pat chicken dry on all sides with a paper towel. Season with half of the listed salt, plus the Italian seasoning and pepper.
- In a sauté pan over medium heat, add olive oil. When hot, add chicken and cook for about 3-4 minutes per side, or until cooked through to 165℉ in the center. Remove chicken from pan and allow to set for 5 minutes before thin slicing.
- Add zucchini and cherry tomatoes, plus the remaining salt, to the pan and cook for 4 to 5 minutes, or until vegetables are tender. Once tomatoes have softened, gently press down with the back of a spoon to help them burst (and create a sauce in the next step).
- Add frozen peas, pesto, cooked pasta, and reserved pasta water. Toss and stir until sauce is creamy.
- Remove from heat, top with parmesan cheese and sliced chicken, and serve.
Recommended Equipment
Notes
- Storage: Leftovers will keep for 3-4 days in the refrigerator. Reheat over medium-low heat and add a splash of water to help rehydrate the sauce as needed.
- Variations: Substitute chicken with shrimp, cooking for 1-2 minutes per side. Add your favorite veggies, like yellow squash, bell pepper, or small chopped broccoli.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!