What Is Chicken Pasta Primavera?

Pasta primavera — Italian for "spring pasta" — is a dish celebrated for its bright, vegetable-forward character. When you add tender strips of chicken, it transforms into a complete, protein-rich meal that works equally well for a busy Tuesday evening or a relaxed weekend lunch.

The beauty of this dish is its flexibility. Swap the vegetables based on what's in season, use any pasta shape you have on hand, and adjust the sauce from a light olive oil gloss to a creamy parmesan finish.

Ingredients (Serves 4)

  • 400g penne or fusilli pasta
  • 2 large chicken breasts, sliced into strips
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup broccoli florets
  • ½ cup chicken stock
  • 60g freshly grated parmesan
  • Salt, black pepper, and chilli flakes to taste
  • Fresh basil to serve

Step-by-Step Method

  1. Cook the pasta in well-salted boiling water until al dente. Reserve ½ cup of pasta water before draining.
  2. Season and sear the chicken in a large skillet over medium-high heat with 1 tablespoon of olive oil. Cook for 3–4 minutes per side until golden and cooked through. Remove and set aside.
  3. Sauté the vegetables in the same pan with the remaining oil. Start with the broccoli and bell pepper (they need more time), then add zucchini and garlic. Cook for 4–5 minutes until just tender.
  4. Add tomatoes and stock, scraping up any browned bits from the pan. Let the stock reduce for 2 minutes.
  5. Combine everything — add the drained pasta and sliced chicken back to the pan. Toss well, adding reserved pasta water a splash at a time to loosen if needed.
  6. Finish with parmesan, chilli flakes, and fresh basil. Serve immediately.

Tips for the Best Result

  • Don't overcook the chicken — strips cook fast and dry out quickly. Aim for an internal temperature of 74°C (165°F).
  • Use fresh parmesan — pre-grated varieties don't melt as smoothly into the sauce.
  • Salt your pasta water generously — it's your only chance to season the pasta itself.
  • Add pasta water wisely — the starch it contains helps the sauce cling to the pasta.

Variations to Try

Once you have the base method down, the variations are endless:

  • Creamy version: Stir in 3 tablespoons of crème fraîche or heavy cream at the end.
  • Lemon herb: Add the zest and juice of one lemon with a handful of fresh parsley.
  • Sun-dried tomato: Replace cherry tomatoes with chopped sun-dried tomatoes for a deeper, more intense flavour.

Chicken pasta primavera is proof that simple ingredients, handled well, produce something genuinely satisfying. Make it once, and it will earn a permanent place in your weekly rotation.