Chicken Primavera is a bright and colorful dish packed with tender chicken and fresh veggies like bell peppers, zucchini, and broccoli. It’s coated in a light sauce and tastes so fresh!
This dish always makes me feel like I’m eating a summer garden on a plate! I love serving it over pasta or rice for a hearty meal that looks as good as it tastes. 🍽️
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this dish. If you’re looking for a lighter option, turkey breast works well too. For a vegetarian version, try chickpeas or tofu as a substitute.
Pasta: Farfalle is fun in this recipe, but you could easily switch to penne, bow-tie, or even whole wheat pasta if preferred. Gluten-free pasta also works great if you have dietary needs.
Heavy Cream: Heavy cream makes the sauce rich and smooth. If you’re aiming for a lighter option, use half-and-half or even coconut milk for a dairy-free option. Just note that the flavor will change slightly!
Vegetables: The mix of zucchini, cherry tomatoes, and mushrooms adds nice flavor and color. Feel free to swap in other veggies like bell peppers, broccoli, or asparagus based on what you love and what’s in season.
Fresh Herbs: Fresh basil and parsley brighten up the dish. If you don’t have fresh herbs, dried herbs can work in a pinch; just use less as they’re more concentrated in flavor.
How Do I Get the Chicken Perfectly Cooked?
Cooking chicken to perfection is key to a flavorful dish. Here are some steps to ensure it’s juicy and tender:
- Season both sides of the chicken breasts with salt and pepper for flavor. Letting them sit for a few minutes allows the seasoning to penetrate more.
- Use medium-high heat for a nice sear. This creates a golden crust and locks in moisture.
- Cook until you see the chicken is golden brown and has an internal temperature of 165°F. Use a meat thermometer for accuracy.
- After cooking, let the chicken rest for a few minutes. This allows the juices to redistribute, keeping it moist when you cut it.
Following these tips will help you get a delightful chicken for your Chicken Primavera!
How to Make Chicken Primavera
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tbsp olive oil, divided
For the Pasta and Veggies:
- 8 oz farfalle pasta (bow-tie pasta)
- 1 small zucchini, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup mushrooms, sliced
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
For the Sauce:
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped (plus extra for garnish)
- 1/4 cup fresh parsley, chopped
- 1 tbsp lemon juice (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 15 minutes to cook, totaling around 30 minutes. It’s a quick and delightful dish that brings the fresh flavors of spring right to your table!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil over high heat. Once it’s boiling, drop in the farfalle pasta and cook according to the package instructions until it’s al dente (about 8-10 minutes). When it’s ready, drain the pasta and set it aside.
2. Prepare the Chicken:
While your pasta is cooking, season the chicken breasts on both sides with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Carefully add the chicken breasts and cook them for about 5-7 minutes on each side, or until they are golden brown and cooked all the way through. Once cooked, remove the chicken from the pan and let it rest for a few minutes before slicing it into strips or bite-sized pieces.
3. Sauté the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the chopped onions and minced garlic, cooking for 2-3 minutes until they are softened and fragrant. Then, add the sliced zucchini, mushrooms, and cherry tomatoes. Sauté everything together for about 4-5 minutes until the vegetables are tender yet still colorful and slightly crisp.
4. Make the Sauce:
Reduce the heat to low and slowly pour in the heavy cream while stirring to combine. Next, add in the grated Parmesan cheese, fresh basil, and parsley. Stir everything together until the cheese is melted and the sauce has thickened slightly, which should take about 2-3 minutes. Taste the sauce and add more salt and pepper if needed. If you like a zesty twist, you can squeeze in some lemon juice now.
5. Combine Pasta and Serve:
Now, add the cooked pasta to the skillet, tossing everything together to ensure the pasta is well coated with the creamy sauce and veggies. Once it’s well mixed, plate the delicious pasta and vegetables, and top it with your sliced chicken breasts.
6. Garnish and Enjoy!
Finally, feel free to garnish your Chicken Primavera with additional fresh basil or parsley, and maybe a sprinkle of Parmesan cheese on top for extra flavor. Serve it immediately and enjoy this colorful and tasty meal!
Can I Use Frozen Chicken Instead of Fresh?
Yes, you can use frozen chicken, but it’s important to thaw it completely beforehand. The best method is to place it in the refrigerator overnight. If you’re short on time, you can also use the cold water method—seal the chicken in a plastic bag and submerge it in cold water until thawed.
What Vegetables Can I Substitute or Add?
Feel free to mix and match vegetables based on your preference! Great alternatives include bell peppers, asparagus, spinach, or snap peas. Just be mindful of cooking times; add harder vegetables a bit earlier to ensure everything is cooked properly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stove or in the microwave, adding a splash of cream or broth to refresh the sauce if it’s become thick.
Can I Make This Dish Vegetarian?
Absolutely! To make a vegetarian version of Chicken Primavera, simply replace the chicken with chickpeas, tofu, or even additional vegetables. You can also use vegetable broth instead of heavy cream to keep it creamy without the dairy.
