Chicken Primavera Recipe - Easy Chicken Recipes (2024)

• ▢ 8 ounces penne pasta ½ box
• ▢ 1 tablespoon olive oil
• ▢ 1 pound boneless, skinless chicken breast cubed
• ▢ 1½ cups heavy cream room temperature
• ▢ ¼ cup freshly grated Parmesan cheese
• ▢ 2 tablespoons unsalted butter ¼ stick
• ▢ 1 cup sliced carrots
• ▢ 1 cup broccoli florets
• ▢ ½ cup diced yellow onion
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon ground black pepper
• ▢ 2 beefsteak tomatoes diced

• Bring 4 cups of water to a boil. Add in the pasta and cook until al dente.

  8 ounces penne pasta

  

• While pasta is cooking, heat the olive oil in a large skillet or frying pan set over medium heat, and cook the chicken pieces through.

  1 tablespoon olive oil, 1 pound boneless, skinless chicken breast

  

• Once chicken is fully cooked through, add in the cream, Parmesan cheese, butter, carrots, onion, broccoli, and seasonings.

  1½ cups heavy cream, ¼ cup freshly grated Parmesan cheese, 2 tablespoons unsalted butter, 1 cup sliced carrots, 1 cup broccoli florets, ½ cup diced yellow onion, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper

  

• Stir on medium heat until the sauce begins to boil. Once it begins to boil, turn down the heat and let the sauce simmer uncovered for 10 minutes.

• Stir in the tomatoes, allowing them to simmer in the sauce for the last 5 minutes. The sauce will thicken as it simmers.

  2 beefsteak tomatoes

• Remove from heat and serve immediately over the cooked pasta.

  

• You can easily swap in any veggies you have to this dish. Mushrooms and zucchini work great!
• Cook the pasta al dente.
• You can use any type of pasta with this dish. I used penne, but spaghetti or shells will both work well.
• Don’t use half-and-half or whole milk in place of the heavy cream, because both will separate.
• Make sure the cream is at room temperature; this will keep it from curdling.

Storage:Store chicken primavera in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Chicken Primavera Recipe

Amount Per Serving

Calories 810Calories from Fat 423

% Daily Value*

Fat 47g72%

Saturated Fat 26g163%

Trans Fat 0.2g

Polyunsaturated Fat 3g

Monounsaturated Fat 14g

Cholesterol 194mg65%

Sodium 599mg26%

Potassium 1252mg36%

Carbohydrates 59g20%

Fiber 6g25%

Sugar 11g12%

Protein 39g78%

Vitamin A 8480IU170%

Vitamin C 49mg59%

Calcium 177mg18%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.