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Primavera One-Pot Creamy Chicken Pasta is made with lean chicken breast. spring vegetables and light cream sauce Delicious dinner ideas that are high in protein!
Chicken Primavera Pasta
Primavera means “spring” in Italian, so I came up with the name. High Protein Pasta Dish Appropriate because it’s made with asparagus, leeks, artichokes, and peas. Creamy sauce made from cream cheese and Parmesan cheese mixed with a little milk. And each portion has the right amount of vegetables and chicken. Provides 30 grams of protein per serving– It’s delicious. I hope you enjoy! If you want more Primavera formulas Try the Risotto Primavera and Spaghetti Squash Primavera.
Why do I love this Primavera Chicken Pasta Recipe?
- bright: Easy Chicken Primavera Pasta This is full of the fresh flavors of spring.
- High protein pasta: This meal has 30 grams of protein One meal makes you incredibly satisfied.
- light: This healthy pasta primavera is lighter than most creamy pasta recipes because I don’t use heavy cream. and pack the dish with vegetables and lean chicken.
- Seasonal produce: Cooking with seasonal vegetables like asparagus, scallions, and peas gives the best flavor and is budget-friendly.
- One Pot Pasta: Cooking everything in one pot makes cleanup a breeze!
Ingredients you need to make:
- Chicken Primavera Sauce: I use a mix of milk, Pecorino Romano or Parmesan cheese and 1/3 less fat cream cheese to make a lighter, creamier sauce without heavy cream.
- chicken: Boneless, skinless chicken breasts cut into half-inch pieces add protein.
- Condiments: Cajun seasoning, salt and pepper or use your favorite seasoning.
- asparagus: Trim off the tough ends and cut into one-inch pieces.
- Broth: Low-sodium chicken broth or vegetable broth for primavera sauce
- Pasta: I used bow tie pasta. But other small shapes like orecchiette or rotini will work. Gluten-free pasta works too.
- garlic: Clean the 2 leeks thoroughly to make sure you’ve removed all the dirt. Then cut the white and light green parts into thin slices.
- Artichoke: I use drained canned artichoke hearts.
- Beans: Use fresh or frozen. You don’t need to thaw frozen peas.
- basil Refreshes and decorates dishes
How to make Chicken Primavera Pasta
- Primavera Cream Sauce: Combine milk, grated cheese, and cream cheese in a blender.
- chicken: Season the chicken with Cajun seasoning, salt, and pepper. Heat a large pot over high heat. Spray with oil and add the chicken. Cook until the bottom is brown. Flip over and cook for another couple of minutes. Then put the chicken on a plate.
- Pasta: Add a little broth and scrape up any browned bits from the bottom of the pan. Pour the remaining broth over the cream cheese, pasta, and leek mixture, bring to a boil, cover, reduce the heat to medium-low, and simmer, stirring occasionally to help the pasta cook evenly, once.
The pasta is al dente and there isn’t much liquid left and it’s ready. - vegetable: Stir-fried Asparagus and Artichokes Cover and cook for 3 minutes until most of the liquid is absorbed. Add the chicken, any accumulated juices, and beans. Cook for 30 seconds until the beans are warmed through.
- How to serve: Remove from the heat and add the basil leaves. Serve with additional grated cheese.
Various formats
- protein: Change chicken to shrimp or refraining from keeping it vegetarian
- Condiments: If you don’t have Cajun seasoning, Use onion powder, garlic powder, paprika, and chili powder.
- Broth: Alternate chicken broth with vegetable broth.
- herb: Replace the basil with chives or tarragon.
What to serve with Pasta Primavera
This healthy chicken primavera pasta is a complete meal. Full of vegetables and protein If you are serving a large group and want to expand to serve more people. Pair it with a fresh salad and some crusty bread.
Storage space
Store leftover pasta primavera for up to 4 days in the refrigerator or 3 months in the freezer. Thaw pasta in the refrigerator and microwave until warm.
More Pasta Recipes You’ll Love
product: 6 Serve
Serving size: 1 2/3 cup
- 1 bowl fat free milk
- 1/3 bowl Freshly grated Pecorino Romano or Parmesan cheese– Add extra for serving
- 1/3 bowl Less than 1/3 fat cream cheese– I recommend Philadelphia.
- 1 pound boneless– Skinless chicken breasts, cut into 1/2-inch pieces
- 2 teaspoon Cajun seasoning
- olive oil spray
- kosher salt– and fresh pepper
- 6 oz. Thin fresh asparagus– Trim the ends and cut into 1-inch pieces.
- 1 1/2 bowl low sodium chicken broth
- 8 oz. Bow Tie Pasta– or any other cut pasta, wheat or gluten-free.
- 2 moderate leek– Clean the white and light green parts, slice them thinly.
- 1 14 ounce can artichoke hearts– Drain, rinse, and cut into quarters if necessary.
- 1 bowl frozen peas– There is no need to thaw.
- 1/4 bowl Finely chopped fresh basil
- In a small blender, combine the milk, grated cheese and cream cheese and set aside.
- Season the chicken with Cajun seasoning.
- Heat a large pot over high heat. When the pan is very hot Spray the oil and add the chicken. Season with salt and pepper to taste. Then cook by spreading it in a single layer over high heat until the bottom is brown, about 3 minutes, then flip it over to cook. Other side until chicken is browned on all sides and cooked through, 2 to 3 minutes. Transfer to a plate.
- Add a little broth and scrape up any browned bits from the bottom of the pot. Add the remaining broth. Cream cheese, pasta and leek mixture Stir well and bring to a boil, then cover, reduce heat to medium, and simmer, stirring occasionally to help the pasta cook evenly, for 15 minutes.
- Taste the pasta if it is not al dente or there is still a lot of liquid at the bottom of the pot. Cover and cook for another minute and check again.
- When the pasta is ready Add the asparagus and artichokes, stir gently, and cover. Cook until the asparagus is crisp-tender, the pasta is tender, and most of the liquid has been absorbed, about 3 minutes.
- Open and add the chicken and any accumulated juices and nuts and stir to combine. Cook for only about 30 seconds to warm up the beans.
- Remove from the heat and add the basil leaves. Serve with more Parmesan cheese to pass.
Last step:
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- protein: Change chicken to shrimp or refraining from keeping it vegetarian
- Condiments: If you don’t have Cajun seasoning, Use onion powder, garlic powder, paprika, and chili powder.
- Broth: Alternate chicken broth with vegetable broth.
- herb: Replace the basil with chives or tarragon.
Provides services: 1 2/3 cup– calorie: 369 kilocalories– carbohydrate: 48 g– protein: 30 g– fat: 6.5 g– Saturated fat: 3 g– cholesterol: 69 M.G.– sodium: 706 M.G.– fiber: 7 g– sugar: 8 g
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