Description
A vibrant and creamy Chicken Pasta Primavera recipe that combines tender pan-seared chicken breasts with sautéed fresh vegetables, parmesan cheese, and a luscious cream sauce tossed with pasta for a comforting yet fresh meal ready in just 30 minutes.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts (about 1.5 lb.)
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp freshly cracked black pepper
- 2 Tbsp olive oil
Pasta and Sauce
- 8 oz. dry pasta
- 2 Tbsp butter
- 2 cloves garlic, minced
- 1 cup grape tomatoes, halved
- 1 zucchini, sliced and halved
- 1/2 cup chicken broth
- 1/2 cup grated parmesan cheese
- 1 cup heavy cream
- 1/2 cup frozen peas
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
Instructions
- Pound: Place both chicken breasts on a cutting board, cover with plastic wrap or parchment paper, then gently pound the thicker side with a rolling pin or meat tenderizer until the breasts are evenly about 1/2 inch thick.
- Season: Mix 1/2 tsp oregano, 1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp black pepper in a small bowl, then season both sides of the chicken breasts with this mixture.
- Cook: Heat a large deep skillet over medium heat and add the olive oil. Once hot, cook the chicken breasts on both sides until fully cooked and the internal temperature reaches 165°F. Remove the chicken and keep warm covered with foil.
- Boil: While the chicken cooks, bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain and set aside.
- Sauté: In the same skillet, add butter and minced garlic, sauté for about 30 seconds until fragrant. Add grape tomatoes and zucchini, sauté the vegetables for about 2 minutes until slightly tender.
- Stir: Add the remaining seasoning (1/2 tsp oregano, 1/2 tsp salt, 1/4 tsp black pepper) and pour in the chicken broth. Stir to combine and cook for 1-2 minutes to reduce slightly.
- Combine: Add parmesan cheese and heavy cream, stir until cheese melts and sauce thickens slightly. Add frozen peas and cooked pasta, stir to combine and cook for another 1-2 minutes to heat through. Turn off heat.
- Serve: Slice the cooked chicken breasts and place on top of the pasta primavera. Garnish with extra parmesan cheese and fresh parsley if desired. Serve immediately and enjoy!
Notes
- Use freshly cracked black pepper for best flavor.
- Substitute heavy cream with half-and-half for a lighter sauce if preferred.
- Make sure to pound chicken evenly for uniform cooking.
- Add fresh parsley on top for a bright and fresh finish.
- You can swap zucchini and tomatoes with other favorite veggies like bell peppers or asparagus.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
