Ingredients Needed
All the Spring vegetables you can find, chicken breasts and a few aromatics are all you need to make this exceptional pasta dish. I like using zucchini, asparagus and green beans but peas, sugar snap peas, broccolini and spinach are all good additions too.
Boneless skinless Chicken breasts. For quicker cooking I slice the chicken in half horizontally, resulting in two thin fillets. I also find the chicken stays much juicier when prepared like this because the cooking time is reduced so much. You can use the same method as used in my pan fried chicken recipe if you prefer to keep the chicken gluten free. Boneless skinless chicken thighs can also be used. Flour. Butter + Olive Oil. Onion. Shallot can be substituted. Garlic. Zucchini. Any summer squash can be used. Asparagus. Green beans. Cream. Heavy/Whipping. Lemon juice + lemon slices. Italian seasoning/Italian herbs. Salt and black pepper. Parmesan cheese. I used pappardelle but any pasta shape will work. Penne pasta, rotini or farfalle are all good options if you want a short shape. Fresh basil and parsley to serve.
Can I add other vegetables?
Yes of course. Any of these will work well in this chicken pasta primavera recipe:
Spinach/Kale. Peppers. Mushrooms. Sugar snap peas. Frozen peas. Mange tout/snow peas. Broccolini.
How to make Pasta Primavera
Can I make this ahead?
The chicken and sauce can be made up to 3 days in advance and kept in an airtight container in the fridge. I prefer keeping the sauce separately from the pasta but if you have leftovers, you can refrigerate them for up to 2/3 days and reheat with a splash of water until hot throughout.
Chicken pasta recipes
