Chicken Pasta Primavera

When I think of a comforting weeknight meal, nothing beats Chicken Pasta Primavera. This dish brings back memories of warm evenings spent with family, gathered around the table, laughter filling the air as we enjoy a vibrant, colorful meal. I can still see the fresh vegetables being sautéed, their lovely colors popping against the creamy sauce. The smell of chicken and herbs wafts through the kitchen, inviting everyone to come and sit down to feast. It’s one of those dishes that feels like a hug in a bowl, perfect for any occasion.

Recipe Ingredients for Chicken Pasta Primavera

When it comes to Chicken Pasta Primavera, the ingredients are the stars of the show. Each one plays a crucial role in creating that delightful combination of flavors and textures. From the chicken to the seasonal vegetables, everything works together to brighten up your plate.

• 1 cup fat free milk – This creamy base enhances the overall texture of the dish.
• 1/3 cup fresh grated Pecorino Romano or Parmesan cheese, plus more for serving – Adds a rich, salty flavor that transforms the dish.
• 1/3 cup 1/3 less fat cream cheese – Contributes to the creaminess while keeping it light.
• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces – The main protein that makes this dish filling and satisfying.
• 2 teaspoons cajun seasoning – Gives the dish a kick of flavor that keeps it interesting.
• Olive oil spray – For cooking the chicken to a perfect golden brown.
• Kosher salt and fresh pepper – Essential for enhancing the flavors of the dish.
• 6 ounces fresh thin asparagus, ends trimmed and cut into 1-inch pieces – Adds vibrant color and texture.
• 1 1/2 cups slow-sodium chicken broth – Creates a flavorful base for the sauce.
• 8 ounces bow tie pasta, or other cut pasta, wheat or gluten-free – The perfect vehicle to carry the delicious ingredients.
• 2 medium leeks, cleaned and white and light green parts thinly sliced – Offers a mild onion flavor without overpowering the dish.
• 1 (14-ounce) can artichoke hearts, drained, rinsed, and quartered if necessary – Adds a unique texture and taste.
• 1 cup frozen peas, no need to thaw – A convenient and colorful addition.
• 1/4 cup finely chopped fresh basil – The finishing touch that adds freshness.

How to Cook Chicken Pasta Primavera

Cooking Chicken Pasta Primavera is as easy as it is rewarding. Follow these steps to create a delicious meal that will impress anyone at your table. I promise you, it’s worth every moment in the kitchen!

1. Begin by preparing the creamy base. In a small blender, combine milk, grated cheese, and cream cheese. Blend until smooth and set aside. This will give your sauce that velvety texture we all crave.
2. Next, season the chicken pieces with cajun seasoning. The seasoning will infuse the meat with flavor as it cooks. It’s a simple step that really elevates the dish.
3. Heat a large pot over high heat. Once it’s hot, spray it with olive oil. Add the seasoned chicken in a single layer. Let it cook undisturbed until the bottom is nicely browned, about three minutes. Turn the pieces to cook the other side until they’re golden brown on all sides, which will take another two to three minutes.
4. Transfer the browned chicken to a plate and set aside. Now, it’s time to create the base for your sauce. Pour a splash of the chicken broth into the pot to deglaze, scraping up any flavorful browned bits stuck to the bottom.
5. Next, add the remaining broth, the creamy mixture from the blender, pasta, and sliced leeks. Stir everything together and bring to a boil. This is where the magic begins!
6. Once boiling, cover the pot, reduce the heat to medium-low, and simmer for about fifteen minutes. Stir occasionally to help the pasta cook evenly and soak up the delicious flavors.
7. After fifteen minutes, taste the pasta. If it’s not quite al dente or there’s still too much liquid left, cover and cook for another minute, checking again until you reach that perfect texture.
8. Once the pasta is ready, gently fold in the asparagus and artichokes. Cover to let them steam and cook until the asparagus is crisp-tender and the liquid is mostly absorbed, about three minutes.
9. Remove the lid and add the cooked chicken, along with any juices that have accumulated on the plate, and the peas. Stir to combine and let it cook for about thirty seconds just to warm the peas through.
10. Finally, remove the pot from heat and stir in the basil. Serve it up hot, with extra cheese on the side for anyone who wants it!

Make It Your Own

There’s nothing wrong with putting your own twist on Chicken Pasta Primavera. Here are some tips to make it your own masterpiece:

• Storage: Store leftovers in an airtight container in the refrigerator. It can last for up to three days, so you can enjoy it again!
• Freezing: You can freeze this dish if you want to save it for later. Just ensure it’s completely cooled before transferring it to a freezer-safe container.
• Pairing: This dish goes wonderfully with a light white wine or a sparkling water with a twist of lemon.
• Vegetarian Option: Simply substitute the chicken with mushrooms or a mix of your favorite vegetables to make this dish vegetarian-friendly.
• Make it Gluten-Free: Use gluten-free pasta to cater to dietary needs without losing any flavor.

Serving This Chicken Pasta Primavera

When it comes to serving Chicken Pasta Primavera, the possibilities are endless. Here are some ideas:

• Pair with a Salad: A fresh garden salad with a tangy vinaigrette complements the creamy chicken and vegetables beautifully.
• Perfect for Lunch: It’s not just a dinner dish; Chicken Pasta Primavera makes a great lunch option as well. Pack leftovers for a quick and satisfying meal.
• Family Gatherings: This dish is perfect for family meals or gatherings. It’s easy to scale up for a crowd, and everyone loves it!
• Special Occasions: Make it for special occasions or holidays. The colorful presentation makes it festive.
• Comfort Food: Serve Chicken Pasta Primavera on cozy nights in, paired with some garlic bread and a glass of your favorite beverage.

FAQ

Conclusion

In conclusion, Chicken Pasta Primavera is a fantastic dish that brings together the best of flavors and textures in a delightful way. Whether you’re entertaining guests or simply enjoying a cozy night in, this recipe is sure to impress. I encourage you to give it a try; your taste buds will thank you, and your family will be begging for seconds. Happy cooking!

Chicken Pasta Primavera

The ultimate comfort food, Chicken Pasta Primavera combines creamy, savory chicken and colorful seasonal vegetables in a delightful pasta dish. Perfect for a quick weeknight dinner, this recipe is not only easy to make but also a hit with the whole family. Make it tonight and experience the joy of a homemade meal!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup fat free milk
• 1/3 cup fresh grated Pecorino Romano or Parmesan cheese plus more for serving
• 1/3 cup 1/3 less fat cream cheese recommend Philadelphia
• 1 pound boneless, skinless chicken breasts cut into 1/2-inch pieces
• 2 teaspoons cajun seasoning
• olive oil spray
• Kosher salt and fresh pepper
• 6 ounces fresh thin asparagus ends trimmed and cut into 1-inch pieces
• 1 1/2 cups slow-sodium chicken broth
• 8 ounces bow tie pasta or other cut pasta, wheat or gluten-free
• 2 medium leeks cleaned and white and light green parts thinly sliced
• 1 (14-ounce) can artichoke hearts drained, rinsed, and quartered if necessary
• 1 cup frozen peas no need to thaw
• 1/4 cup finely chopped fresh basil

Equipment

• Frying Pan
• Blender
• Large Pot
• Saucepan
• Mixing Bowl
• Grater
• Chef's Knife
• Wooden Spoon

Method

 

1. In a small blender, combine milk, grated cheese, and cream cheese and set aside.
2. Season chicken with cajun seasoning.
3. Heat a large pot over high heat. When the pan is very hot, spray it with oil and add the chicken, season with salt and pepper to taste, and cook, spreading it in a single layer on high heat until the bottom browns, about 3 minutes, then flip to cook the other side until the chicken is browned on all sides and cooked through, about 2 to 3 minutes. Transfer to a plate.
4. Add a splash of the broth and scrape any browned bits from the bottom of the pot. Add the remaining broth, cream cheese mixture, the pasta, and leeks. Stir to combine and bring to a boil, then cover, reduce the heat to medium-low, and simmer, stirring occasionally to help the pasta cook evenly, for 15 minutes.
5. Taste the pasta and if it’s not al dente, or there is still a lot of liquid at the bottom of the pot, cover and cook for another minute and check again.
6. When the pasta is ready, add the asparagus and artichokes, gently stir, and cover. Cook until the asparagus is crisp-tender, the pasta is tender, and the liquid is mostly absorbed, about 3 minutes.
7. Uncover and add the chicken and any juices that have accumulated and the peas and stir to combine. Cook just for about 30 seconds to warm the peas through.
8. Remove from the heat and stir in the basil. Serve with more parmesan cheese, for passing.

Notes

• Protein: Substitute chicken with shrimp. Or omit to keep it vegetarian.
• Seasoning: If you don’t have cajun seasoning, use onion powder, garlic powder, paprika, and cayenne.
• Broth: Swap chicken broth with vegetable broth.
• Herbs: Replace basil with chives or tarragon.

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Meet Naomi Prince

Cooking is about excitement, and I love taking simple ingredients and turning them into something bold. I work on every aspect of the blog, from brainstorming zesty new combinations to styling the final plate. I tested this recipe in my own home to guarantee it packs the perfect punch of flavor for you.