Easy Chicken Primavera Recipe (One-Pot)

Name: Easy Chicken Primavera
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 4 (4 to 5-ounce) boneless, skinless chicken breast cutlets; 2 teaspoons kosher salt, divided; 3/4 teaspoon black pepper, divided; 4 tablespoons olive oil, divided; 1/2 cup chopped green onions (white and light green parts); 6 large garlic cloves, thinly sliced (about 1/4 cup); 1/4 cup all-purpose flour; 2 3/4 cups chicken broth; 1 cup heavy whipping cream; 8 ounces dried cavatappi pasta (about 3 cups); 8 ounces fresh asparagus, trimmed and thinly sliced; 1 cup frozen green peas and carrots; 2 tablespoons fresh lemon juice (from 1 lemon); Sliced green onion (dark green parts), for garnish

Primavera translates to “early spring,” and this recipe captures that perfectly in dish form. This pasta is light and creamy with fresh spring vegetables and a lovely depth from the garlic and scallions. The chicken is perfectly cooked and tender and turns this one-pan dinner into a complete meal.

One-pot pastas are so fun—it’s a method where you don’t have to wait for a huge pot of water to boil to cook your pasta. This saves you time, water, and salt, plus dirty dishes! Make this weeknight dinner when you’re craving a taste of spring. And while it certainly doesn’t need it, you can garnish it with some chopped fresh dill or grated Parmesan cheese for an extra pop of flavor.

Quick Tips for Making Chicken Primavera

When cooking pasta in a skillet like this, you want to make sure that you are always returning the pasta to an even layer so it’s as covered with liquid as possible. This will help ensure it cooks evenly.
If substituting another pasta, make sure to look for a type that has a 6 to 8-minute cook time.

Chicken Pasta Recipes

Easy Chicken Primavera

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Servings 4 servings

This recipe was developed by Melissa Gray.

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4 (4 to 5-ounce) boneless, skinless chicken breast cutlets
2 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
4 tablespoons olive oil, divided
1/2 cup chopped green onions (white and light green parts)
6 large garlic cloves, thinly sliced (about 1/4 cup)
1/4 cup all-purpose flour
2 3/4 cups chicken broth
1 cup heavy whipping cream
8 ounces dried cavatappi pasta (about 3 cups)
8 ounces fresh asparagus, trimmed and thinly sliced
1 cup frozen peas and carrots
2 tablespoons fresh lemon juice (from 1 lemon)
Sliced green onion (dark green parts), for garnish

Cook the chicken:

Season the chicken cutlets with 1 teaspoon salt and 1/4 teaspoon pepper.

Heat 2 tablespoons oil in a large high-sided skillet over medium-high heat until shimmering. Add the cutlets in an even layer and cook, turning once halfway through, until golden brown and a thermometer inserted into the thickest portion registers 165°F, 6 to 8 minutes total.

Remove from the skillet, place on a plate, loosely cover with foil, and set aside. (Do not wipe skillet clean.)

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek
Make the sauce:

Reduce the heat to medium and heat the remaining 2 tablespoons oil until shimmering. Add the chopped scallions and garlic and sauté until softened, about 1 minute.

Whisk in the flour and cook, whisking constantly, for 1 minute. Gradually whisk in the broth and cream until smooth, using the whisk to scrape any browned bits from the bottom of the skillet.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek
Add the pasta and vegetables:

Stir in the pasta and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a simmer over medium heat, stirring occasionally and making sure the pasta is in an even layer each time.

Stir in the asparagus, peas, and carrots. Cook, stirring occasionally and again making sure the pasta is in an even layer each time, until the pasta is al dente and vegetables are crisp-tender, 8 to 10 minutes.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek
Add the lemon and chicken and garnish:

Stir in the lemon juice and return the cutlets to the skillet. Cook over medium heat, stirring occasionally, until the chicken is heated through, about 2 minutes. Garnish with scallions and serve.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a splash of broth, water, or milk before reheating to help loosen the sauce.

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Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Nutrition Facts (per serving)
677	Calories
40g	Fat
37g	Carbs
43g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	677
% Daily Value*
Total Fat 40g	51%
Saturated Fat 17g	84%
Cholesterol 161mg	54%
Sodium 1401mg	61%
Total Carbohydrate 37g	13%
Dietary Fiber 4g	16%
Total Sugars 6g
Protein 43g
Vitamin C 15mg	74%
Calcium 120mg	9%
Iron 4mg	21%
Potassium 676mg	14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.