Chicken Primavera: A Fresh and Flavorful One-Pot Spring Pasta
Fresh vegetables and herbs dance in a creamy, lemon-kissed sauce for a memorable dinner.
Chicken Primavera: The Ultimate Spring-Inspired Pasta
If the arrival of spring makes you crave something fresh, bright, and satisfying, chicken primavera is the dish for you. With its irresistible blend of seasonally vibrant vegetables, juicy chicken, al dente pasta, and zesty herbs, this recipe is a true celebration of flavor—all made in just one pot for easy cleanup. Prepare to welcome spring right to your dinner table!
Why Make Chicken Primavera?
- Full of seasonal flavor: Uses crisp spring vegetables for bright color and taste.
- Balanced meal: Combines protein, veggies, and pasta in every bite.
- One-pot convenience: All components cook together, minimizing dishes.
- Customizable: Swap in your favorite veggies or adjust the herbs to taste.
What Is Chicken Primavera?
Chicken primavera is a pasta dish featuring lightly cooked spring vegetables, tender cubes of chicken breast, a short, sturdy pasta (like cavatappi, penne, or rotini), and a lush blanket of parmesan and fresh herbs. It’s a classic example of simple ingredients prepared well—perfect when the first new produce appears at the market and you’re craving something light yet filling.
What Does “Primavera” Mean?
The word “primavera” is Italian for “spring.” But despite its Italian roots, the dish itself is an Italian-American invention—originating in New York and designed to showcase the season’s bounty alongside ever-popular pasta. Chefs developed it to highlight fresh spring veggies, catching on quickly for its vibrant flavors and beautiful presentation.
Why This Chicken Primavera Recipe Stands Out
- One-pot magic: Both the chicken and the pasta cook in a single pot. Brown the chicken, simmer the pasta and vegetables in the same flavorful base, then finish everything together for maximum taste and minimum fuss.
- Totally flexible: Use whatever spring vegetables you love—just adjust cooking order for texture. The recipe is easily adapted for different seasons or dietary preferences.
Ingredients: What You’ll Need
- Boneless, skinless chicken breasts (about 1 1/4 to 1 1/2 lbs), cut into 1-inch cubes
- Salt and ground black pepper, to season
- Butter, divided for browning and finishing
- Olive oil
- Short dried pasta: Penne, rotini, or cavatappi are ideal
- Chicken broth (32 oz. container)
- Carrots: Thinly sliced (about 2 cups)
- Asparagus: 2 cups, cut into 1-inch pieces, woody stems removed
- Fresh or frozen peas: 1.5 cups
- Cherry tomatoes: 2 cups, halved
- Garlic: Six cloves, grated
- Parmesan cheese: 1.5 cups, freshly grated
- Lemon: Zested and juiced
- Fresh basil: 1/2 cup, chopped, plus extra for garnish
Vegetable Substitutions
- Greens: Add a handful of spinach at the end for extra nutrition and color.
- Other options: Zucchini, green beans, or bell peppers all work beautifully. Add sturdier vegetables earlier and more delicate ones later to preserve texture.
Step-by-Step Directions
- Season the chicken.
Generously sprinkle 1.5 teaspoons salt and 1 teaspoon pepper over the chicken chunks, tossing well to evenly coat. - Brown the chicken.
In a large Dutch oven, melt 2 tablespoons of butter with all the olive oil over medium-high heat. Add the seasoned chicken, stirring occasionally until each piece is golden brown, about 5 minutes. Use a slotted spoon to transfer chicken to a plate; set aside. - Start the pasta.
Add your dried pasta to the same Dutch oven, stirring to coat in any remaining oil. Pour in the chicken broth and 2 cups of water; bring mixture to a simmer. Reduce heat to medium or medium-low and cook, stirring occasionally, for about 6 minutes. - Add hardy vegetables.
Stir in sliced carrots, asparagus pieces, and peas. Cover and continue to cook until the pasta and veggies are just tender, about 4 more minutes. - Finish with tomatoes, garlic, and chicken.
Uncover the pot. Mix in halved cherry tomatoes, grated garlic, and return the browned chicken to the Dutch oven. Cook, stirring, for about 2 minutes—just to reheat the chicken and blend flavors. - Make it saucy and bright.
Remove from heat. Add the last 2 tablespoons butter, all the parmesan, fresh lemon zest and juice, and the rest of the salt and pepper. Toss everything together until the cheese melts and the sauce is creamy. - Stir in the basil, and serve.
Mix in chopped basil just before serving. For extra freshness and visual appeal, top each plate with more parmesan and basil if desired.
What others are reading
Tips for the Best Chicken Primavera
- Prep everything in advance: Spring vegetables cook fast. Have your veggies chopped, pasta measured, and chicken ready before starting so nothing overcooks.
- Don’t skimp on broth: Cooking the pasta in broth rather than water infuses the whole dish with flavor.
- Cheese matters: Use freshly grated parmesan for the creamiest, most flavorful finish.
- Finish with lemon and basil: These ingredients add brightness and keep the primavera feeling light and fresh.
Serving Suggestions
- With garlic bread: Classic for sopping up extra sauce.
- Simple green salad: Complements the fresh dish and adds crunch.
- Extra parmesan on the side: For true cheese lovers!
One-Pot Pasta Primavera: Nutritional Info (Approximate per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 560 kcal |
| Protein | 35g |
| Fat | 19g |
| Carbohydrates | 52g |
| Fiber | 6g |
| Sodium | 820mg |
Values are estimates based on a one-pot preparation and may vary depending on brands or substitutions.
Frequently Asked Questions (FAQs)
Q: Can I use a different protein instead of chicken?
A: Absolutely. Substitute shrimp, leftover pork, or tofu for a different taste and texture. Adjust the cooking time as needed to avoid overcooking.
Q: Is it possible to make this dish vegetarian?
A: Yes. Simply omit the chicken and use vegetable broth. Consider adding extra veggies or white beans for added substance.
Q: What’s the best pasta shape for chicken primavera?
A: Short, sturdy shapes work best—try penne, rotini, or cavatappi. They hold the sauce well and pair nicely with the cut vegetables.
Q: Can I prep this dish ahead of time?
A: You can chop vegetables and cube the chicken ahead, but for best results, cook right before eating. Leftovers keep well in the fridge for 2 days; gently reheat with a splash of broth to prevent drying out.
Q: How do I avoid overcooked vegetables?
A: Add hearty vegetables (like carrots and asparagus) early, and more delicate ones (like spinach or peas) in the final few minutes. This preserves color and texture.
Variations on Classic Chicken Primavera
- Lighter version: Swap out butter for a drizzle of olive oil, and reduce cheese to cut fat.
- Extra-creamy: Add a splash of cream or a dollop of ricotta right at the end.
- Make it spicy: Stir in a pinch of crushed red pepper flakes with the garlic for gentle heat.
- Try different herbs: Fresh parsley, tarragon, or dill add new notes of flavor.
Expert Tips for Success
- Use a quality Dutch oven or large, heavy pot to prevent sticking and promote even heating.
- Always zest the lemon before juicing for maximum citrus flavor in the sauce.
- Fold in herbs just before serving to preserve their color and fragrance.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Add a splash of chicken broth or water when reheating to revive the sauce and prevent dryness.
- Avoid freezing, as the texture of the vegetables and pasta will suffer.
Related Recipes and Ideas
- Pasta Primavera: A vegetarian version featuring a medley of spring greens and a creamy parmesan sauce.
- Marry Me Chicken: A rich, creamy chicken dish with sun-dried tomatoes (great for a heartier take).
- Grilled Lemon Chicken Salad: For a lighter, salad-focused spring main.
Final Thoughts
Chicken primavera brings together all the best flavors of spring in a single, convenient pot. This dish is endlessly adaptable—make it to suit your family and your favorite seasonal produce. Each forkful offers the flavors of fresh vegetables, succulent chicken, parmesan, herbs, and lemon in perfect harmony. Whether for a busy weeknight or a festive weekend meal, it’s guaranteed to become a regular in your spring recipe rotation.
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