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Vegetable-Packed Chicken Pasta Primavera Your Weeknight Glow-Up

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 550
A vibrant and healthy pasta dish loaded with colorful vegetables and tender chicken, perfect for a quick weeknight dinner.

Ingredients

Pasta

  • 8 oz penne or rotini whole wheat (optional, for virtuous choice)
  • 2 pieces boneless skinless chicken breasts (cut into bite-size pieces)
  • 1 tbsp olive oil

Vegetables

  • 1 red bell pepper red bell pepper (sliced thin)
  • 1 zucchini zucchini (halved and sliced)
  • 1 cup cherry tomatoes (halved)
  • 1 cup broccoli florets
  • 1 cup snap peas or green beans
  • 3 cloves garlic (minced)
  • 0.5 tsp dried oregano
  • 0.5 tsp crushed red pepper flakes (optional)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 0.5 lemon juice of 1/2 lemon
  • 0.5 cup grated parmesan cheese (freshly grated if possible)
  • 0.33 cup reserved pasta water (start with this, add more if needed)

Garnish & Extras

  • to taste extra parmesan, fresh herbs, lemon squeeze

Instructions 

  • Cook pasta in salted boiling water until al dente, then reserve 1/3 cup of pasta water and drain.
  • In a large skillet, heat 1 tbsp olive oil over medium-high, season chicken with salt and pepper, then sauté until golden and cooked through, about 6-8 minutes. Set aside.
  • In the same skillet, add more olive oil if needed, then sauté bell pepper, zucchini, broccoli, and snap peas for 5-6 minutes until tender. Add garlic, oregano, red pepper flakes, and cherry tomatoes, cook 2 minutes.
  • Lower heat, add butter, olive oil, cooked pasta, chicken, parmesan, lemon juice, and reserved pasta water. Toss until well combined and silky. Adjust seasoning as desired.
  • Serve topped with extra parmesan, fresh herbs, and a squeeze of lemon.

Notes

Feel free to add more cheese or lemon for extra flavor. Using whole wheat pasta boosts fiber and nutrients.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Chicken, Pasta, Vegetables