Chicken Pasta Primavera

Chicken Pasta Primavera

Pasta primavera is the perfect solution, offering a dish that is creamy and cheesy without being overly heavy. This easy Chicken Pasta Primavera recipe keeps things extra light and healthy with a  plethora of healthy fresh vegetables and the light yet creamy Parmesan sauce, this easy Chicken Pasta Primavera is the perfect healthy go-to dish for pasta lovers. Whip up a batch this week and enjoy an easy, fresh and delicious dinner! (adapted from SkinnyMs)

Yields: 8 Servings


  • 2 tablespoons olive oil
  • 2 (6 ounce) boneless and skinless chicken breast, cut into 1 inch strips
  • 1/2 cup zucchini, cut into 1/4 inch half moons
  • 1/2 cup yellow summer squash, cut into 1/4 inch half moons
  • 1/2 cup red onion, cut into thin strips
  • 1/2 cup asparagus tips, cut into 1 inch pieces (or chopped broccoli)
  • 1 cup grape tomatoes, cut in half
  • 1/2 cup bell peppers (any color) cut into thin strips
  • 1 Tbsp. minced garlic
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon Italian seasoning
  • 1/2 cup skim milk
  • 1/2 cup grated Parmesan cheese
  • 4 cups penne pasta, cooked (can use Gluten Free if needed)
  • 2 Tbsp. olive oil
  • 1/4 cup fresh parsley, chopped


  1. In a large skillet with high sides, heat the olive oil. Once hot, add the chicken and cook for about 5 minutes. Add the zucchini, summer squash, onion, asparagus, tomatoes, bell peppers and garlic. Season with the salt, pepper and Italian seasoning. Cook for 10 minutes, stirring often, until the chicken is cooked through and the vegetables are tender.
  2. Add the milk and bring to a simmer. Once simmering stir in the Parmesan cheese and stir until smooth. Remove from heat and add the penne pasta and olive oil. Stir until coated in the sauce and vegetables and pasta are mixed together well. Sprinkle with parsley, salt and pepper to taste and serve