Creamy Chicken Pasta Primavera

Fresh, creamy, weeknight-perfect

This Creamy Chicken Pasta Primavera is the perfect blend of tender chicken, vibrant spring vegetables, and a silky cream sauce that clings beautifully to every twist of pasta. It’s light yet comforting, making it ideal for busy weeknights when you want something fresh but still indulgent. With simple ingredients and minimal prep, this easy chicken pasta recipe comes together fast without sacrificing flavor. Whether you’re cooking for family or prepping meals ahead, this dish delivers restaurant-quality results with everyday pantry staples. Bright veggies, juicy chicken, and creamy goodness—what’s not to love?

Time Breakdown

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 2–3

Ingredients List

• ½ pound fusilli pasta
• 2 tablespoons olive oil, divided
• 1 boneless, skinless chicken breast
• Salt and black pepper, to taste
• 1 teaspoon minced garlic
• 1 cup broccoli florets
• ½ cup diced zucchini
• ¼ cup asparagus tips
• ¼ cup diced green bell pepper
• 8 cherry or grape tomatoes, halved
• 1 tablespoon Italian seasoning
• ¼ cup heavy cream
• 1 tablespoon grated Parmesan cheese (for topping)

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large pot for pasta
• Large skillet or sauté pan
• Sharp knife
• Cutting board
• Measuring cups & spoons
• Wooden spoon or spatula
• Colander

Step-by-Step Beginner-Friendly Instructions

1. Cook the pasta.
   Bring a large pot of salted water to a boil. Cook fusilli according to package directions until al dente. Drain and set aside.
2. Prepare the chicken.
   Slice chicken breast into thin strips. Season evenly with salt and pepper.
3. Cook the chicken.
   Heat 1 tablespoon olive oil in a skillet over medium heat. Add chicken and cook for 4–5 minutes, turning once, until golden and cooked through. Remove to a plate.
4. Sauté the vegetables.
   Add remaining olive oil to the skillet. Stir in garlic and cook for 30 seconds until fragrant. Add broccoli, zucchini, asparagus, and bell pepper. Cook for 3–4 minutes until tender-crisp .
5. Build the sauce.
   Add tomatoes and Italian seasoning. Pour in heavy cream and stir gently. Let simmer for 2 minutes until slightly thick and glossy.
6. Combine everything.
   Return chicken to the skillet. Add cooked pasta and toss until evenly coated. Heat for 1–2 minutes until warmed through .
7. Serve.
   Plate immediately and finish with grated Parmesan cheese.

Pro Tips

• Make it lighter: Swap heavy cream for half-and-half or evaporated milk.
• Meal prep win: Store leftovers in an airtight container for up to 3 days.
• Veggie swaps: Mushrooms or spinach work great if you’re missing one veggie.
• Extra flavor: Add a squeeze of lemon juice before serving for brightness.

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