Chicken Pasta Primavera
This creamy pasta primavera is made with juicy pieces of chicken, zucchini and yellow squash, and fresh herbs. Crème fraîche keeps the Chicken Pasta Primavera creamy and heavy cream adds richness. Take advantage of that fresh spring and summer produce by making this quick and easy recipe!
About this Creamy Pasta Primavera
Pasta primavera is a simple dish made with al dente pasta and fresh veggies tossed in a creamy sauce. “Primavera” is the Italian word for spring, but this quick pasta recipe can be made any time of year.
This is one of those special dinners that looks elegant but actually requires just 30 minutes to prepare. It’s a flexible recipe that can be made using pretty much any pasta shape or combination of vegetables you have on hand.
We prefer our creamy pasta primavera with chicken, but you may omit the meat if you’d prefer to keep the recipe vegetarian. Or, use shrimp or scallops to create a delicious seafood primavera!
This post will share my top tips for making chicken pasta primavera, plus the many ways you can customize the recipe.
This post may include affiliate links. As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases.
Kitchen Equipment You’ll Need
There’s no special equipment required for making pasta primavera at home! Here’s what I suggest having on hand:
- Knife and cutting board — This is the knife set we use and love.
- Liquid measuring cup — For measuring the white wine and heavy cream.
- Measuring cups and spoons — For measuring everything else.
- Wooden spoon — For stirring the ingredients.
- Deep skillet or cast iron pan — You’ll need a fairly large pan since you’ll be combining the chicken, veggies, pasta, and sauce. I use my 5-quart Le Creuset Braiser for this.
- Box grater or rotary grater — Freshly grated Parmesan makes all the difference in this simple pasta recipe!
- Pasta bowls — These are perfect for serving big portions of pasta.
Recipe Ingredients
You can easily customize this recipe using whatever vegetables you have on hand (more details provided in the next section). Here are the ingredients I used to make the chicken pasta primavera:
- Olive oil
- Chicken breasts
- Salt and pepper
- Garlic
- White wine
- Heavy cream
- Crème fraîche
- Lemon juice
- Zucchini
- Yellow summer squash
- Fresh spinach
- Fresh herbs (basil, parsley, chives, dill)
- Tagliatelle or linguine pasta (I suggest using fresh pasta, but dry also works)
- Grated Parmesan
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
Ingredient Substitutions
- Vegetables: I used summer vegetables (zucchini and yellow squash), but spring vegetables like asparagus, sugar snap peas, fresh peas, etc. will work too.
- Crème Fraîche: Low-fat or full-fat plain Greek yogurt will also work. (I tested this recipe with Fage brand Greek yogurt.)
- Heavy Cream: You may use an equal amount of half and half, noting that the pasta will be less rich and creamy. Do NOT use milk.
- Chicken: You may omit, if desired. Just note that the chicken adds flavor to the dish in addition to protein.
- Other Protein Options: Use fresh shrimp or scallops for a seafood pasta primavera.
- Pasta: FRESH pasta is best, but dried works too. We like this best with tagliatelle or linguini, but have also enjoyed it with penne.
How to Make Pasta Primavera with Chicken
Pasta primavera is ready in half an hour and requires minimal prep work. Here’s an overview of the cooking process:
- Cook the pasta according to package instructions.
- Add the oil to a deep skillet or cast iron pan and heat over medium-high heat. Add the chicken, season with salt and pepper, and cook until golden brown. Remove the chicken to a plate.
- Reduce the heat to medium-low, then add the garlic and saute until fragrant.
- Deglaze the pan with white wine, then add the heavy cream and crème fraîche.
- Bring the mixture to a gentle boil, then add the zucchini and yellow squash. Return the chicken to the pan. Reduce the heat and simmer for 5 to 10 minutes.
- Add the spinach, fresh herbs, Parmesan, and cooked pasta.
The above is simply a quick summary of this creamy pasta primavera recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips and Tricks
- Use a dry white wine. You need something to cut through the cream sauce and add a pop of flavor. A sweet wine won’t work as well in this recipe.
- Fresh herbs are best. Technically you can use dried herbs instead of fresh (use ⅓ the amount that’s called for if using dried!). However, fresh herbs complement the rich cream sauce better and prevent the pasta from tasting too heavy.
- Cook the pasta just until al dente. You want it to have some bite to it otherwise it will become soggy as it sits in the sauce.
- Grate the Parmesan yourself. Pre-shredded cheeses don’t melt as well as freshly grated. You can use a box grater or a rotary grater to grate the Parm.
Recipe FAQs
Got questions about how to make this recipe for creamy pasta primavera with chicken? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can the white wine be substituted?
Yes, you may replace it with an equal amount of vegetable stock or chicken broth. You might want to add an extra splash of lemon juice as well to mimic the natural acidity of white wine.
What’s the best white wine to use?
You’ll need to use a dry white wine, such as a Pinot Grigio, Sauvignon Blanc, or Chardonnay. Use an actual bottle of wine, not anything labeled as “cooking wine” which contains salt and other preservatives.
For more information on wines for cooking, how to cook with wine, and what to avoid, check out my Complete Guide to Cooking with Wine
Can dried herbs be used instead of fresh?
Theoretically, yes, but you’d need to use ⅓ the amount of fresh since dried herbs are more potent in flavor. However, I do not recommend replacing the fresh herbs with dried. Pasta primavera is meant to be creamy yet lighter in flavor, and the fresh herbs help achieve this.
Can this recipe be made with gluten-free pasta?
Absolutely! If you can get your hands on fresh gluten-free pasta, that would work best. But you may use your favorite dried gluten-free pasta as well.
Can this recipe be made in advance?
No, it’s best enjoyed right away. You can prepare some of the ingredients in advance, however.
For example, you can grate the Parmesan, slice the zucchini and squash, wash and dry the spinach, etc. Store everything in the fridge in separate, air tight containers until ready to prepare the recipe.
Storage Instructions
Allow any leftover pasta primavera with chicken cool in the skillet before transferring to an airtight container. It will last up to five days in the fridge.
I do not recommend freezing the assembled pasta. The veggies and pasta would both become grainy and soft once frozen.
What to Serve with Chicken Pasta Primavera
We love pairing the creamy pasta with a fresh green salad and crusty bread for mopping up the sauce. Here are some side dishes you can make:
- Italian mixed greens salad
- Copycat Olive Garden salad
- Spinach pear salad
- Homemade Caesar Salad
- Zucchini tomato basil salad
- Rosemary focaccia
- Rosemary garlic bread
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
Try this Creamy Pasta Primavera at Home!
Next time you’re looking for an easy, creamy pasta recipe, give this pasta primavera a try!
Did you love how quick this recipe was? Leave a comment below and give it a review for others to see what you thought.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this chicken pasta primavera!
More Quick Pasta Dinners:
This quick and easy Gnocchi Bake is ready in about 30 minutes and feeds a crowd. Tender gnocchi, juicy Italian sausage, marinara sauce, and three kinds of cheese make for a dinner your whole family will love!
One Skillet Baked Ziti with Meat Sauce is the perfect, easy comforting pasta dish. Baking it in a single skillet makes for quick preparation and very minimal clean up. Perfect for a busy weeknight dinner!
This super simple one-pot pasta features fresh spinach and sun dried tomatoes for a pop of flavor and color. Mix up this sun dried tomato pasta by adding the protein of your choice — Italian Sausage or Chicken are both great! — or keep it as a simple meatless dinner option.
This gnocchi made from scratch, sautéed with a little butter and sage is pure comfort food! Come learn how to roll gnocchi with a simple gnocchi video tutorial and try this super simple recipe for gnocchi with brown butter and sage.
Get More Recipes via Email
Did you love this pasta primavera recipe? Sign up to receive Good Life Eats Email Updates and never miss another recipe!
Chicken Pasta Primavera
This creamy pasta primavera is made with juicy pieces of chicken, zucchini and yellow squash, and fresh herbs. Crème fraîche keeps the Chicken Pasta Primavera creamy and heavy cream adds richness. Take advantage of that fresh spring and summer produce by making this quick and easy recipe!
Ingredients
For the Chicken
- 1 tablespoon Extra Virgin Olive Oil
- 14 ounces Chicken Breast, cut into bite sized pieces (about 3/4-inch chunks)
- Salt and Pepper, to taste
For the Pasta Primavera Sauce
- 4 large cloves Fresh Garlic, Minced
- 1/2 cup Dry White Wine
- 2/3 cup Heavy Cream
- 5 ounces Crème Fraîche
- 1 tablespoon Fresh Lemon Juice
For the Vegetables and Herbs
- 2 cups Zucchini (sliced in quarters lengthwise, then sliced)
- 1 cup Yellow Summer Squash (sliced in quarters lengthwise, then sliced)
- 1 cup chopped Fresh Baby Spinach
- 1/3 cup chopped Fresh Basil
- 1/4 cup chopped Fresh Parsley
- 1 package sliced Fresh Chives (about 2/3 ounce)
- 1 1/2 teaspoon finely chopped Fresh Dill
- 10 oz. cooked Fresh Tagliatelle or Linguine
For Serving
- 1/2 cup grated fresh Parmesan cheese
- Salt and Pepper, to taste
Instructions
- Heat oil in a large, deep skillet or cast iron pan (I like my 5 quart Le Creuset Braiser) over medium-high heat. Add the chicken, seasoning with salt and pepper, as desired, and cook until golden brown and cooked through. Remove from the pan and set aside on a plate.
- Reduce the heat to medium-low, then add additional oil to the pan, if needed. Add the garlic and saute for 1 - 2 minutes, or until fragrant but not overly browned.
- Add the white wine, scraping to remove an browned bits from the bottom of the pan. Then, stir in the heavy cream, and crème fraîche, whisking until combined.
- Let the mixture come to a gentle boil, stir in the zucchini and squash, return the chicken to the pan and then reduce heat to low and let simmer for 5 - 10 minutes.
- After the sauce has cooked, stir in the baby spinach, basil parsley, chives, and dill. Cook until the spinach and herbs are wilted.
- Stir hot, cooked pasta and the parmesan cheese in to the chicken and vegetable mixture.
- Season to taste with salt and pepper, then serve immediately.
Notes
Substitutions
- Vegetables: use any veggies you like! This recipe is for a summer vegetable pasta primavera, but you can use spring vegetables like asparagus, sugar snap peas, fresh peas, etc. as well.
- Crème Fraîche: if you can't find Crème Fraîche in your grocery store, I recommend substituting low-fat or full-fat plain Greek yogurt. (This was tested with Fage brand Greek yogurt for substitute purposes.)
- Chicken: the chicken adds a lot of flavor by cooking everything in the same pan and scraping up the browned bits from browning the chicken in the first step, however you can definitely make this a meatless meal if you prefer.
- Other Meat Options: shrimp or scallops would also go well in place of the chicken for a seafood pasta primavera version.
- Pasta: I recommend using FRESH pasta if available at your grocery store, but dried works in a pinch. Use whatever pasta shape you prefer. We like this best with tagliatelle or linguini, but also enjoy it with penne.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 624Total Fat: 28gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 167mgSodium: 371mgCarbohydrates: 42gFiber: 4gSugar: 6gProtein: 48g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Kevin says
What a nice looking fresh pasta dish!
Krista.S says
This looks delicious! I've actually been looking for a good recipe to use up some leftover squash and zucchini – and I think I've found it! Thanks for posting! And the picture is beautiful too!
Jennifer says
I love the garden inspired dish! There is nothing more great in the summer than savoring the produce from your own garden!
Ashley says
Yum! I don't know if there is a pasta dish I wouldn't like. I like using whole wheat pasta too.
Katie @ goodLife {eats} says
Pili – I would have preferred using yellow squash for the peas, but I did not plant any. My neighbor grows it, but he wasn't home.
Pili says
Sounds like a wonderful pasta dish! Though I think I'd subsitute the peas for something other, not a big fan of peas!