Delicious Chicken Penne Primavera Recipe

Oct 23, 2025 by Jhon Lennon 41 views

Hey everyone, and welcome back to my kitchen! Today, we're diving into a dish that's a real crowd-pleaser: Chicken Penne Primavera. Guys, this recipe is seriously the best! It’s vibrant, packed with fresh veggies, and that creamy sauce? Chef's kiss! If you're looking for a weeknight meal that feels a little bit fancy but is actually super easy to whip up, you've come to the right place. We're talking tender chicken, perfectly cooked penne pasta, and a colorful medley of spring vegetables all tossed in a light, luscious sauce. It’s the kind of meal that makes you feel good from the inside out, and it’s incredibly versatile too. You can totally swap out the veggies based on what’s in season or what you’ve got lurking in your fridge. So, grab your aprons, because we're about to make some magic happen!

Why You'll Love This Chicken Penne Primavera

So, what makes this Chicken Penne Primavera recipe a must-try, you ask? Well, let me break it down for you, guys. Firstly, it's all about the freshness. We're talking about a bounty of colorful, crisp vegetables that add not only incredible flavor but also a fantastic texture to every bite. Think bright green asparagus, sweet peas, vibrant bell peppers, and maybe even some tender zucchini or broccoli florets. This isn't just about aesthetics; these veggies are packed with vitamins and fiber, making this dish a healthier option compared to some heavier pasta dishes. Secondly, the chicken! We'll be using succulent, bite-sized pieces of chicken breast that are seasoned to perfection and seared to a beautiful golden brown. This adds a hearty protein element that makes the dish satisfying and complete. It pairs so well with the pasta and veggies, creating a balanced and delicious meal. And let's not forget the star of the show, the penne pasta. It’s the perfect vehicle for scooping up all that delicious sauce and those wonderful veggie and chicken bits. The texture of penne, with its ridges and hollow center, is just ideal for holding onto the sauce, ensuring every forkful is a flavor explosion. Finally, the sauce. Oh, the sauce! We’re aiming for a light, creamy, and utterly delectable sauce that coats everything beautifully without being too heavy. It’s often a simple blend of broth, a touch of cream or Parmesan, garlic, and herbs, creating a harmony of flavors that brings the entire dish together. It’s elegant enough for company but easy enough for a Tuesday night. Seriously, guys, this Chicken Penne Primavera is a winner on all fronts!

Gathering Your Ingredients for Chicken Penne Primavera

Alright, let's talk ingredients for our amazing Chicken Penne Primavera, shall we? To make this dish truly shine, you'll want to gather a few key players. First off, pasta. Penne is, of course, our go-to here, but feel free to use rigatoni, fusilli, or even farfalle if that’s what you have. About a pound (16 ounces or 450g) should do the trick for a family of four or so. Next up, our star protein: chicken. I prefer using boneless, skinless chicken breasts, about 1 to 1.5 pounds (450-675g), cut into bite-sized pieces. This makes it easy to eat and ensures it cooks quickly and evenly. Seasoning for the chicken is crucial – think salt, black pepper, maybe a pinch of garlic powder and paprika for a little color and extra zing. Now, for the primavera part – the veggies! This is where you can get creative, guys. A classic mix often includes:

Asparagus: About a bunch, trimmed and cut into 1-inch pieces.
Peas: Fresh or frozen work equally well. About a cup (150g).
Bell Peppers: One or two, any color you like (red, yellow, or orange add great sweetness and color), thinly sliced or diced.
Zucchini or Yellow Squash: One medium, diced or halved and sliced.
Broccoli Florets: About a cup (100g), cut into small, bite-sized pieces.
Cherry Tomatoes: Halved, for a burst of sweetness and acidity.

Don’t feel limited to this list, though! Spinach, snap peas, carrots, or mushrooms are also fantastic additions. For our flavor base and sauce, you'll need:

Olive Oil: A few tablespoons for sautéing.
Garlic: 3-4 cloves, minced. Because garlic makes everything better, right?
Shallots or Onion: One small, finely chopped. Adds a lovely subtle sweetness.
Chicken Broth: About 1 to 1.5 cups (240-360ml). Low-sodium is a good choice so you can control the saltiness.
Heavy Cream or Half-and-Half: About 1/2 cup (120ml) for that luscious creaminess. You can also use a lighter option like milk with a cornstarch slurry if you prefer.

And for that finishing touch that really elevates the dish:

Parmesan Cheese: Grated, about 1/2 cup (50g), plus more for serving. This adds a salty, nutty depth.
Fresh Herbs: Chopped parsley, basil, or chives. Adds freshness and vibrancy.
Lemon Zest/Juice: A squeeze of lemon juice or some zest really brightens everything up.
Red Pepper Flakes: A pinch, if you like a little heat.

Remember, using fresh, high-quality ingredients will make a huge difference in the final taste of your Chicken Penne Primavera. So, head to the market, raid your pantry, and let's get cooking!

Step-by-Step Guide to Making Chicken Penne Primavera

Alright guys, it’s time to roll up our sleeves and get cooking! This Chicken Penne Primavera recipe is pretty straightforward, and I promise, even if you’re not a seasoned chef, you’ll nail it. Let's break it down step-by-step.

1. Cook the Pasta:

First things first, get a large pot of salted water boiling. Add your penne pasta and cook according to package directions until al dente. This means it should still have a slight bite to it. Don't overcook it, because it will finish cooking in the sauce later. Before you drain the pasta, reserve about 1 cup of that starchy pasta water. This liquid gold is key for creating a silky sauce later on. Drain the pasta and set it aside. You can toss it with a tiny bit of olive oil to prevent sticking if you like.

2. Prepare the Chicken:

While the pasta is cooking, let's tackle the chicken. Pat your chicken pieces dry with paper towels – this helps them get a nice sear. Season them generously with salt, pepper, and any other spices you're using (like garlic powder or paprika). Heat about 1-2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken in a single layer. Don't overcrowd the pan; cook in batches if necessary. Sear the chicken for about 3-4 minutes per side, until it's golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate. Don't worry about those little browned bits stuck to the pan – that's pure flavor!

3. Sauté the Vegetables:

Now, let's get those gorgeous veggies ready. If your skillet has too much excess oil, you can drain some off, leaving about a tablespoon. Add your chopped shallots or onion to the skillet and sauté for about 2-3 minutes until they start to soften and become fragrant. Add the minced garlic and cook for another minute until fragrant – watch it closely so it doesn’t burn! Now, toss in your firmer vegetables first, like asparagus, broccoli, and bell peppers. Sauté for about 5-7 minutes, stirring occasionally, until they start to become tender-crisp. We want them cooked but still with a nice bite. If you're using zucchini or squash, add them in the last few minutes of this step. If using frozen peas, you can add them towards the very end, just to heat through.

4. Create the Creamy Sauce:

It's sauce time, guys! Pour the chicken broth into the skillet with the vegetables. Scrape up any browned bits from the bottom of the pan – this is where all the flavor is! Let the broth simmer for a couple of minutes to reduce slightly. Now, stir in the heavy cream (or your lighter alternative). Bring the sauce to a gentle simmer, and let it cook for another 2-3 minutes, stirring occasionally, until it thickens slightly. Season the sauce with salt, pepper, and a pinch of red pepper flakes if you're using them. Taste and adjust seasonings as needed. Remember, the Parmesan will add saltiness too!

5. Combine Everything:

Now for the grand finale! Add the cooked chicken back into the skillet with the sauce and vegetables. Add the drained penne pasta. Toss everything gently to coat. If the sauce seems a little too thick, this is where that reserved pasta water comes in handy. Add a splash (start with 1/4 cup) and toss again. The starch in the water will help create a smooth, glossy sauce that clings beautifully to the pasta and everything else. Continue adding pasta water, a little at a time, until you reach your desired sauce consistency.

6. Finish and Serve:

Stir in the grated Parmesan cheese and fresh herbs (like parsley or basil). Add a squeeze of fresh lemon juice or some lemon zest to brighten all the flavors. Toss everything together one last time. Serve your glorious Chicken Penne Primavera immediately. Garnish with extra Parmesan cheese and a sprinkle of fresh herbs. And there you have it, guys – a stunning, delicious, and healthy pasta dish ready to impress! Enjoy!

Tips and Variations for Your Chicken Penne Primavera

Hey, awesome cooks! We've just created a fantastic Chicken Penne Primavera, and I bet it tastes amazing. But you know me, I love to give you guys extra tips and ideas to make this recipe even more your own. Let's dive into some ways to tweak this dish and make it perfect for any occasion or craving.

Ingredient Swaps and Additions:

Veggies Galore: As I mentioned, the beauty of primavera is its versatility. Don't have asparagus? Use green beans! No bell peppers? Add some chopped carrots or snow peas. Love mushrooms? Sauté some sliced cremini or shiitake mushrooms with the onions. Baby spinach is fantastic; just stir it into the sauce at the very end until it wilts. Cherry tomatoes add a lovely burst of freshness; add them just before serving or quickly sauté them with the other veggies. The key is to use what’s fresh, what’s in season, and what you love to eat, guys!
Protein Power-Ups: Not a fan of chicken breast? No problem! You can easily substitute chicken thighs for extra flavor and tenderness. Shrimp is another excellent choice – just add it towards the end of the sautéing process, as it cooks very quickly. For a vegetarian or vegan option, simply omit the chicken and consider adding chickpeas, white beans (like cannellini), or extra firm tofu (pressed and cubed, then pan-fried until golden) for protein. You might need to adjust the liquid for the sauce if you remove the chicken.
Pasta Possibilities: While penne is classic, don't be afraid to experiment. Rotini, fusilli, farfalle (bow-tie), or even linguine would work wonderfully. For a healthier twist, try whole wheat penne or even a gluten-free pasta option. Just remember to cook it al dente, as it will continue to cook slightly when tossed in the sauce.
Spice It Up: If you love a little heat, go beyond the pinch of red pepper flakes. Add a diced jalapeño along with the onions and garlic for a more pronounced kick. Or, drizzle a little hot sauce over the finished dish.

Sauce Secrets:

Creamy vs. Lighter: The recipe calls for heavy cream, which gives a wonderfully rich sauce. If you're looking for a lighter version, you can use half-and-half, a combination of milk and a cornstarch slurry (mix 1 tbsp cornstarch with 2 tbsp cold water, then whisk into the simmering broth), or even a lighter evaporated milk. For a dairy-free option, use full-fat coconut milk (the kind in a can) or a cashew cream. The flavor profile will change slightly, but it will still be delicious!
Broth Boost: Using a good quality chicken broth is essential. You can also use vegetable broth for a vegetarian version or even some white wine (about 1/4 cup) to deglaze the pan after sautéing the aromatics, adding a layer of complexity before adding the broth.
Lemon Love: Don't skip the lemon! A little zest and a squeeze of juice at the end are crucial for brightening the flavors and cutting through the richness of the sauce. It makes all the difference, trust me.

Make-Ahead and Storage:

Prep Ahead: You can chop all your vegetables and chicken a day in advance and store them in airtight containers in the refrigerator. This makes weeknight assembly a breeze!
Leftovers: Store any leftover Chicken Penne Primavera in an airtight container in the refrigerator for up to 3-4 days. The sauce might thicken upon chilling. When reheating, you may need to add a splash of water, broth, or milk to loosen it up again. Gently reheat on the stovetop or in the microwave.

So there you have it, guys! A treasure trove of ideas to customize your Chicken Penne Primavera. Experiment, have fun in the kitchen, and enjoy every delicious bite!