Chicken Pasta Primavera Recipe

Name: Chicken Pasta Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces cavatappi pasta or 12 ounces fusilli; 2 green onions; 4 teaspoons olive oil; 1 12 lbs boneless skinless chicken breasts, cut into 1-in . pieces; salt and pepper; 1 garlic clove, crushed with press; 1 lb asparagus, trimmed and cut into 1-inch pieces; 1 medium red pepper, thinly sliced (about 4-6 ounces); ½ cup heavy cream (or whipping cream); ¼ teaspoon crushed red pepper flakes; ½ cup freshly grated parmesan cheese; ¼ cup loosely packed fresh basil leaf, thinly sliced

Servings: persons

12 ounces cavatappi pasta or 12 ounces fusilli
2 green onions
4 teaspoons olive oil
1 12 lbs boneless skinless chicken breasts, cut into 1-in . pieces
salt and pepper
1 garlic clove, crushed with press
1 lb asparagus, trimmed and cut into 1-inch pieces
1 medium red pepper, thinly sliced (about 4-6 ounces)
½ cup heavy cream (or whipping cream)
¼ teaspoon crushed red pepper flakes
½ cup freshly grated parmesan cheese
¼ cup loosely packed fresh basil leaf, thinly sliced

1
Heat large covered saucepot of salted water to boiling on high.
2
Add pasta and cook as label directs.
3
Drain pasta, reserving 1/2 cup pasta cooking water.
4
Return pasta and reserved cooking water to saucepot.
5
Meanwhile, slice green onions; reserve 2 tablespoons sliced dark green tops for garnish.
6
In 12-inch slillet, heat 2 teaspoons oil on medium-high heat until hot.
7
Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
8
Add chicken to skillet and cook 7 minutes or until chicken is browned and no longer pink throughout, stirring occasionally.
9
Transfer chicken to medium bowl; set aside.
10
To same skillet, add remaining 2 teaspoons oil; reduce heat to medium.
11
Add green onoins and garlic, and cook 1 minute, stirring.
12
Add asparagus and red pepper; cook 6-7 minutes or until vegetables are tender-crisp, stirring frequently.
13
Stir in cream, crushed red pepper, and 1/4 teaspoon salt.
14
Heat mixture to boiling on medium-high.
15
Stir in reserved chicken pieces and remove skillet from heat.
16
To saucepot with pasta and reserved cooking water, add Parmesan, chicken mixture and basil; stir to combine.
17
To serve, spoon into bowls and garnish with reserved dark green onion.

647

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 ounces cavatappi pasta or 12 ounces fusilli, 2 green onions, 4 teaspoons olive oil, 1 12 lbs boneless skinless chicken breasts, cut into 1-in . pieces, and more.

Yes, Chicken Pasta Primavera falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Pasta Primavera

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions