Pasta Primavera with Chicken

This Pasta Primavera recipe comes together in under 30 minutes so it's perfect for busy weeknights. Best of all, it's chock full of fresh lemon, asparagus, snap peas, carrots and cherry tomatoes.
Course Main Course
Cuisine American, Italian
Keyword easy pasta dish dinner, vegetarian pasta recipe
Prep Time 11 minutes
Cook Time 18 minutes
Total Time 29 minutes
Servings 4 servings
Calories 368 kcal
Author Kelly


  • 8 ounces dried penne pasta use gluten free if necessary
  • 2 Tablespoons olive oil
  • 1 stalk asparagus ends trimmed, cut into 1" sections
  • 5-6 snap peas
  • 1/3 cup cauliflower florets
  • 1 green onion sliced thinly
  • 3 cloves garlic minced
  • 1/2 cup shredded carrots
  • 1/2 cup sweet bell peppers I used a mix of red and orange, cut into 1" chunks
  • 6-8 cherry tomatoes cut in half
  • 1/4 cup frozen peas thawed
  • juice from 1 lemon
  • salt & black pepper to taste
  • 1 Tablespoon dried Italian herbs or herbes de Provence
  • 1/3 cup grated parmesan cheese
  • 1/3 cup grated mozzarella cheese optional
  • Optional: Serve with cooked chicken breasts cut into strips


  1. Cook the pasta in a large pot filled with water according to package directions. Drain and reserve 1/3 cup pasta cooking water to thin out the pasta (or use cream if you prefer a creamier consistency). Set aside.
  2. In a large pan over medium-high heat, add 1 tablespoon oil. Add the asparagus, snap peas and cauliflower and cook for 3-4 minutes, or until the vegetables are tender but not too soft. Transfer to a plate and set aside. Return the same pan back to heat and drizzle in remaining oil. Add the garlic and green onions and sauté for about 15 seconds, until fragrant. Stir in the carrots and bell peppers and sauté for 2 minutes. Toss in the cherry tomatoes and the peas and cook for another minute. Add the cooked asparagus, snap peas and cauliflower back into the pan. Stir in the cooked pasta, lemon juice, and herbs. Season with salt and pepper to taste sprinkle with Parmesan cheese. Add a little bit of pasta water or cream (as needed to thin out). Serve warm.

  3. To make the chicken
  4. Sprinkle salt and pepper on chicken. Heat 1 tablespoon of cooking oil in a pan on medium heat. Add chicken and cook until brown and cooked through, about 7-8 minutes on each side. Slice into strips and serve over pasta.

Recipe Video

Nutrition Facts
Pasta Primavera with Chicken
Amount Per Serving (1 serving (without chicken))
Calories 368 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g15%
Cholesterol 14mg5%
Sodium 208mg9%
Potassium 339mg10%
Carbohydrates 49g16%
Fiber 3g12%
Sugar 4g4%
Protein 14g28%
Vitamin A 3660IU73%
Vitamin C 40.4mg49%
Calcium 164mg16%
Iron 1.3mg7%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.