One-Skillet Chicken Primavera
A vibrant and easy-to-make chicken pasta dish loaded with fresh vegetables and herbs, all cooked in one skillet for maximum flavor and minimal cleanup.
Ingredients
Protein
- 1 pound boneless skinless chicken breasts (or thighs for richer flavor)
- 1 teaspoon salt (to taste)
- 1 teaspoon ground black pepper (freshly ground preferred)
Dairy & Fats
- 2 tablespoons butter (can substitute with olive oil)
- 2 tablespoons olive oil (light or extra virgin for more flavor)
Pasta & Broth
- 8 ounces short dried pasta (Penne, Rotini, Cavatappi - choose your favorite shape)
- 4 cups chicken broth (can substitute with vegetable broth)
Vegetables
- 1 cup carrots (can replace with bell peppers or zucchini)
- 1 cup asparagus (remove tough ends)
- 1 cup peas (fresh are ideal when in season)
- 1 cup cherry tomatoes (any ripe tomatoes can be used, diced)
- 3 cloves garlic (adjust quantity to taste)
Cheese & Herbs
- 1 cup freshly grated Parmesan cheese (nutritional yeast can be used for dairy-free)
- 1 medium lemon (zest enhances flavor, juice adds acidity)
- 1 cup fresh basil (substitute with parsley or spinach)
Instructions
- Cook pasta in chicken broth until al dente, then drain and set aside.
- Sauté chicken with salt and pepper in butter and olive oil until cooked through.
- Add garlic and vegetables to the skillet; cook until tender.
- Mix cooked pasta into the skillet, add lemon zest and juice, then stir in Parmesan and basil.
- Serve hot, garnished with extra basil or Parmesan if desired.
Notes
For a lighter version, use less cheese and oil, and add more vegetables.