Description

This Lemon Chicken Pasta Primavera is a vibrant and flavorful dish that’s perfect for busy weeknights. It brings together tender chicken, a medley of fresh vegetables, and a bright lemon sauce, all tossed with your favorite pasta. It’s a complete meal in one bowl, designed to be both satisfying and easy to prepare. If you’re looking for a delicious way to get more vegetables into your family’s diet without sacrificing flavor, this pasta primavera is an excellent choice. It’s incredibly versatile, allowing you to use whatever seasonal vegetables you have on hand, and the zesty lemon finish makes it feel fresh and light.

Ingredients

Scale

1 pound boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon dried Italian seasoning

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon black pepper

12 ounces pasta (such as rotini, penne, or fettuccine)

2 tablespoons olive oil

1 cup broccoli florets

1 cup sliced bell peppers (any color)

1 cup sliced zucchini

1/2 cup frozen peas

3 cloves garlic, minced

1/2 cup chicken broth

1/4 cup fresh lemon juice

2 tablespoons unsalted butter

1/4 cup grated Parmesan cheese, plus more for serving

2 tablespoons fresh parsley, chopped, for garnish

Instructions

1. Prepare the Chicken: Slice the boneless, skinless chicken breasts into 1-inch pieces. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, Italian seasoning, garlic powder, salt, and black pepper until evenly coated. This ensures every piece is seasoned.

2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. This will be used later to create a silky sauce.

3. Sear the Chicken: While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces in a single layer, making sure not to overcrowd the pan. Cook for 4-6 minutes, flipping halfway, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.

4. Saute the Vegetables: Add the remaining 1 tablespoon of olive oil to the same skillet (no need to clean it). Add the broccoli florets, sliced bell peppers, and sliced zucchini. Saute for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp. They should still have a slight bite to them.

5. Build the Sauce: Add the minced garlic to the skillet with the vegetables and cook for 1 minute until fragrant. Pour in the chicken broth and fresh lemon juice, scraping up any browned bits from the bottom of the pan – this adds extra flavor. Stir in the frozen peas and the cooked chicken.

6. Combine Everything: Drain the cooked pasta and add it directly to the skillet with the chicken and vegetables. Add the butter and half of the grated Parmesan cheese. Toss everything together, adding a splash or two of the reserved pasta water as needed to create a light, glossy sauce that coats the pasta and vegetables. Continue tossing until the butter and cheese are melted and the sauce is well distributed.

7. Final Touches: Taste and adjust seasoning if necessary. Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: main dish
Method: saute
Cuisine: italian-american

Nutrition

Serving Size: 1 serving

Keywords: chicken, pasta, primavera, lemon, vegetables, weeknight, easy, healthy, mediterranean, quick