Chicken Primavera
Chicken Primavera is on repeat at my house! Creamy, veggie-filled pasta topped with fresh basil for the perfect finish.
Servings: 4 servings
Cost: $18.15
Equipment
Ingredients
- 10 ounces fettuccine not the whole box, plus 1 cup cooking water
- 2 medium boneless skinless chicken breasts sliced in half horizontally, (1 pound total)
- Salt and pepper
- 1/4 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 3 tablespoon olive oil divided
- 7 tablespoons unsalted butter divided
- 1 cup heavy cream see note 1
- 1/2 cup finely grated Parmesan packed, see note 2, plus more for serving
Vegetables Of Your Choice (~9 cups); Here's What I Use:
- 1 cup frozen peas
- 1 red bell pepper cut into matchsticks, about 1 cup
- 2 cups bite-size broccoli florets
- 1 zucchini sliced into 1/4-inch half moons, about 2 cups
- 1 yellow squash sliced into 1/4-inch half moons, about 2 cups
- 1 cup cherry tomatoes halved
- 1 tablespoon minced garlic
Optional Finishing Touches (Highly Recommend!)
- 1/2 cup fresh basil thinly sliced, see note 3
- 3 tablespoons toasted pine nuts see note 4 for how to toast
- 1 large lemon 1 tsp zest and 1-2 tbsp juice
Instructions
- Lightly pound chicken to even thickness. Season both sides with salt, pepper, garlic powder, and Italian seasoning. Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer. Cook 3 minutes, flip, and cook 2 to 4 minutes more, until cooked through. Transfer to a cutting board, cover with foil, and let rest.
- In the same skillet, heat remaining 2 tablespoons olive oil over high heat. Add broccoli and cook 2 minutes. Add bell pepper, zucchini, and squash. Cook 2-3 minutes, until crisp-tender. Stir in peas, cherry tomatoes, garlic, and salt and pepper to taste (about 1/4 tsp each). Cook 1 to 2 minutes, just until tomatoes begin to soften.
- Reduce heat to low. Push vegetables to the edges of the pan. Add remaining 5 tablespoons butter to the center. Once mostly melted, stir it through the vegetables. Pour in heavy cream. Add Parmesan, 1/4 cup at a time, stirring until fully melted and smooth.
- Meanwhile, bring 12 cups water to a boil in a large pot. Add 1 tablespoon salt, then add pasta. Cook according to package directions, subtracting 1 minute. Reserve 1 cup pasta water, then drain.
- Slice or dice the rested chicken. Add chicken and pasta to the skillet. Stir in 1/2 cup reserved pasta water, lemon zest, and 1 tablespoon lemon juice (add more to taste). Toss over medium heat 1 to 2 minutes, until sauce thickens and coats the pasta. Add more pasta water as needed to loosen.
- Remove from heat. Taste and adjust salt if needed, then stir in basil. Divide into bowls, top with toasted pine nuts and extra Parmesan, and serve immediately.
Video
Notes
Note 1: Parmesan is key to the flavor. Don’t use canned or pre-grated cheese; it won’t melt smoothly or taste right. Use a block of cheese and grate it finely with a microplane. Gently pack it in measuring cup for accurate amount.
Note 2: Use heavy cream for the best texture. Lighter cream or milk will not thicken the same way.
Note 3: Add at the very end to keep it fresh and bright.
Note 4: Toast in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until lightly golden and fragrant. Watch closely so they do not burn.
Storage: Best served right after tossing, when it’s extra creamy. Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently with a splash of cream or broth. Freezing not recommended.
Nutrition
Serving: 1serving | Calories: 839kcal | Carbohydrates: 59g | Protein: 37g | Fat: 51g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 239mg | Potassium: 1030mg | Fiber: 6g | Sugar: 10g | Vitamin A: 4056IU | Vitamin C: 101mg | Calcium: 224mg | Iron: 3mg