Easy Chicken Pasta Primavera is a delicious weeknight dinner recipe packed with veggies and super easy to make!
Hey!Richa again from my food story I’m bringing you this super delicious and super easy Spring Chicken Pasta recipe!
spaghetti Definitely our favorite dinner, we make some almost every week. Because pasta is always easy to throw together and the husband is always happy! This chicken pasta is actually simpler than most pasta recipes, and the best part is that it’s loaded with veggies. So if your family scoffs at veggies, this is an excellent choice. Packed with flavor, it’s ready in less than 30 minutes. The vegetables are roasted on high heat, you don’t need to blanch them. But baking them in a pan gives them a nice crunch while remaining soft.
We use an Italian herb blend to spice up this chicken pasta primavera, so you don’t need a truckload of herbs here. The sauce spread over the pasta was very light since we only added about 1/4 cup of heavy cream and it seeped into the crevices of the pasta. If you want to omit the heavy cream, you can substitute an equal amount of pasta water and simmer it in a pot with the rest. Pasta water is one of those genius ways to make a sauce that’s almost nothing. Since the pasta water already contains the thickening agent used to cook the pasta, it will be nice and creamy when you simmer it.
I use broccoli, bell peppers, cherry tomatoes, zucchini, and asparagus for this chicken pasta primavera, but just pair it with your favorite veggies because any quick-cooking veggie will work in this recipe. Roasted tomatoes add juicy texture, while all the other veggies add crunch to the dish.
We cooked the chicken separately, sliced it, and added the pasta as we tossed everything together. The light sauce brings it all together, and you’ve got a delicious family meal that will become a regular in your dinner rotation!