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
Scale
- 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