Chicken Pasta Primavera

Why You’ll Love This Chicken Pasta Primavera

This Chicken Pasta Primavera is creamy, colorful, and packed with tender seasoned chicken and fresh vegetables. It’s a comforting weeknight pasta that still feels light and balanced — perfect for busy families who want real food without the fuss.

Ingredients

For the Chicken

    •    1 lb chicken tenderloins, cubed

    •    Salt, to taste

    •    Black pepper, to taste

    •    ½ teaspoon onion powder

    •    ½ teaspoon paprika

    •    1 tablespoon olive oil

For the Creamy Sauce

    •    1 ¼ cups chicken broth

    •    1 ¼ cups half and half

    •    ½ chicken bouillon cube

    •    1 teaspoon soy sauce

  •    ¾ teaspoon each: dried parsley, basil, oregano, mustard powder

    •    Pinch red pepper flakes

For the Pasta & Veggies

    •    2 tablespoons olive oil

    •    2 cups broccoli florets

    •    ½ cup carrots, thinly sliced

    •    ½ cup red onion, sliced

    •    1 cup red bell pepper, sliced

    •    ½ zucchini, chopped

    •    ½ cup frozen peas

    •    1 cup cherry tomatoes, halved

    •    Salt and pepper, to taste

    •    3 tablespoons butter

    •    3 cloves garlic, minced

    •    3 tablespoons flour

    •    1 cup freshly grated parmesan cheese

    •    ½ pound ziti

    •    2 tablespoons lemon juice

Instructions

1. Season & Cook the Chicken

Season cubed chicken with salt, pepper, onion powder, and paprika.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 4–5 minutes, turning occasionally, until browned and cooked through.

Remove from skillet and set aside.

2. Make the Sauce Base

In a measuring cup, whisk together chicken broth, half and half, bouillon, soy sauce, hot sauce, herbs, and red pepper flakes. Set aside.

3. Cook the Pasta

Bring a large pot of salted water to a boil. Cook ziti according to package directions until al dente. Reserve ½ cup pasta water, then drain.

4. Sauté the Vegetables

In the same skillet, heat 2 tablespoons olive oil over medium-high heat. Add broccoli, carrots, onion, and bell pepper. Cook 3 minutes.

Add zucchini, peas, and tomatoes. Season with salt and pepper and cook another 2–3 minutes. Remove and set aside.

5. Make the Creamy Sauce

Lower heat to medium. Add butter and garlic to the skillet. Cook 30 seconds.

Stir in flour and whisk continuously for 1–2 minutes until lightly golden.

Slowly pour in the sauce mixture while whisking. Bring to a gentle simmer and cook until thickened, about 3–4 minutes.

6. Finish the Dish

Stir in parmesan cheese until melted and smooth. Add lemon juice.

Return chicken, vegetables, and pasta to the skillet. Toss to combine. Add a splash of reserved pasta water if needed to loosen the sauce.

Taste and adjust seasoning.

Mom Tips

    •    Want it richer? Add 2 tablespoons cream cheese.

    •    Want it lighter? Swap half and half for whole milk.

    •    Feeding picky eaters? Chop veggies smaller so they blend in more.

    •    Leftovers reheat beautifully with a splash of milk.

Tools I Used for This Recipe

•    Large Skillet or Sauté Pan – for browning chicken and building flavor

👉 Shop link: Nonstick or stainless steel skillet (12” recommended)

•    Dutch Oven or Large Pot – for cooking pasta evenly

👉Shop link: Enameled Dutch oven or stock pot

 •    Sharp Chef’s Knife – for cubing chicken and chopping vegetables

👉 Shop link: 8” chef’s knife

•    Cutting Board – separate boards for meat and veggies if possible

👉 Shop link: BPA-free cutting board

•    Silicone Spatula – gentle on cookware

👉 Shop link: Heat-resistant silicone spatula

•    Measuring Cups & Spoons – for seasoning and sauce consistency

👉 Shop link: Stainless steel measuring set

Interested in other Tools I Use to make kitchen life easier- Check out my Kitchen Survival Kit Page!

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