Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I’ll never forget the first time I made One-Pan Chicken Pasta Primavera. It was a rainy Thursday evening, the kind that makes you crave warmth and comfort. I had some leftover chicken in the fridge, a handful of fresh spring vegetables, and a yearning for something quick yet comforting. As I tossed everything into a single pan, the aroma instantly made my kitchen feel like home. That evening, my family gathered around the table, smiling and chatting while we savored every bite. Since then, this recipe has become my go-to for weeknight dinners, lunch prep, and cozy Sunday meals.
This One-Pan Chicken Pasta Primavera is a celebration of simplicity and freshness. It’s packed with tender chicken, crisp vegetables, and perfectly cooked pasta, all coated in a light, flavorful sauce. I use this recipe year-round, swapping veggies according to what’s fresh or in season. It’s a versatile, forgiving dish that never fails to bring comfort, warmth, and a little bit of magic to our table.
I can’t wait to walk you through how I make this dish, share my little kitchen secrets, and show you exactly why it’s become one of my family’s all-time favorites.
Why I Love Making This Recipe
There’s something magical about cooking everything in one pan. It’s less washing up, less stress, and more time to enjoy the aromas filling the kitchen. I love that the chicken stays juicy, the pasta absorbs all the veggie flavors, and every bite feels like a hug.
Another reason I adore this recipe is its flexibility. I often substitute chicken for shrimp, turkey, or even plant-based protein. The vegetables can change with the seasons: spring peas and asparagus in spring, bell peppers and zucchini in summer, or broccoli and carrots in winter. It’s comfort food, but with a light, fresh twist that keeps it from feeling heavy.
And let’s be honest watching everyone at the table devour a dish you made from scratch is the kind of satisfaction that makes every minute in the kitchen worthwhile.
Ingredients & Little Kitchen Secrets
Here’s my favourite mix for One-Pan Chicken Pasta Primavera. I always choose fresh, colorful vegetables for both flavor and presentation, and I love using a bit of chicken broth to help the pasta cook right in the pan.
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- 1 red bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 1 zucchini, cut into half-moons
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 8 oz (225 g) penne or fusilli pasta
- 3 cups chicken broth (low-sodium preferred)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs (or fresh, chopped)
- Salt and pepper to taste
- Juice of half a lemon
- Fresh basil or parsley for garnish
Little kitchen secrets:
- Don’t overcook your chicken; sear until golden on the outside and juicy inside.
- For extra flavor, sprinkle Parmesan in gradually and toss off heat.
- Add the cherry tomatoes last to maintain their vibrant color and slight crunch.
How I Make It, Step by Step
- Heat olive oil in a large, deep skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until golden brown, about 4–5 minutes. Remove chicken and set aside.
- In the same pan, sauté onion and garlic until fragrant, about 2 minutes.
- Add bell peppers, zucchini, and broccoli. Stir-fry for 3–4 minutes until slightly tender but still crisp.
- Return the chicken to the pan. Add pasta and pour in the chicken broth. Sprinkle Italian herbs over the top.
- Bring to a simmer and cover the pan. Cook for 10–12 minutes, stirring occasionally, until the pasta is tender and the broth is mostly absorbed.
- Gently fold in the cherry tomatoes, lemon juice, and Parmesan cheese. Adjust salt and pepper to taste.
- Remove from heat and let it sit for 2 minutes before serving. Garnish with fresh basil or parsley.
How I Serve It at Home
I serve this One-Pan Chicken Pasta Primavera straight from the pan — nothing fancy, just warm, comforting, and inviting. A drizzle of olive oil over the top, a sprinkle of extra Parmesan, and a few fresh basil leaves make it feel special without any extra fuss.
Sometimes, I pair it with a light side salad or garlic bread for family dinners, but honestly, this dish shines on its own. It’s perfect for weeknight meals when time is short but love is long.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm gently on the stove or microwave, adding a splash of water or broth to keep pasta creamy.
- Make-ahead: You can prep veggies and chicken the day before. Combine everything in the pan and cook when ready. This saves time while keeping the flavors fresh.
100-Word Short Version
This One-Pan Chicken Pasta Primavera is my ultimate cozy, weeknight comfort dish. Juicy chicken, crisp vegetables, and perfectly cooked pasta simmer together in a flavorful chicken broth and Parmesan cheese sauce. Quick, easy, and all made in a single pan, it’s perfect for busy evenings. I love swapping vegetables based on the season and adding a splash of lemon juice for brightness. Serve straight from the pan with fresh basil for a warm, inviting meal that feels homemade and heartfelt. Leftovers store well, making it perfect for lunches or easy reheating. Comfort, freshness, and love in every bite.
Print
One-Pan Chicken Pasta Primavera
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: One-Pan Cooking
- Cuisine: Italian
Description
This One-Pan Chicken Pasta Primavera is a cozy, comforting dish perfect for weeknight dinners. Tender chicken, colorful vegetables, and perfectly cooked pasta come together in a single pan, flavored with garlic, Italian herbs, and Parmesan cheese. Quick, easy, and full of warmth, it’s a family favorite that makes every meal special.
Ingredients
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- 1 red bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 1 zucchini, cut into half-moons
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 8 oz (225 g) penne or fusilli pasta
- 3 cups chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- Juice of half a lemon
- Fresh basil or parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, cook 4–5 minutes until golden, then remove.
- Sauté onion and garlic for 2 minutes until fragrant.
- Add bell peppers, zucchini, and broccoli; stir-fry 3–4 minutes until slightly tender.
- Return chicken to pan, add pasta and chicken broth, sprinkle Italian herbs. Cover and simmer 10–12 minutes until pasta is tender.
- Fold in cherry tomatoes, lemon juice, and Parmesan cheese. Adjust salt and pepper.
- Remove from heat, let sit 2 minutes, garnish with basil or parsley, and serve.
Notes
Use fresh vegetables for best flavor. Don’t overcook chicken to keep it juicy. Add cherry tomatoes last to preserve color. Leftovers store well in the fridge for up to 3 days. Reheat gently with a splash of broth to maintain creaminess.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 75mg
Conclusion
Cooking One-Pan Chicken Pasta Primavera is more than just preparing a meal; it’s about creating warmth, sharing love, and making memories around the table. Every time I make it, I feel connected to my family and to the joy of simple, comforting food. It’s quick, versatile, and always hits the mark whether it’s a busy weeknight or a relaxed Sunday brunch. From my kitchen to yours, I hope this recipe brings as much joy, laughter, and delicious comfort to your table as it does to mine.