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One-Pot Creamy Chicken Pasta Primavera

One-Pot Creamy Chicken Pasta Primavera

Your new weeknight savior, offering a complete, flavorful meal with minimal fuss and maximum satisfaction. This recipe is incredibly useful because it minimizes cleanup while delivering a restaurant-quality dish right in your own kitchen.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon salt, plus more to taste
  • 0.25 teaspoon black pepper, plus more to taste
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 pound dried pasta (penne, fettuccine, or rotini work well)
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan cheese, plus more for serving
  • 2 cups mixed spring vegetables (such as broccoli florets, bell pepper strips, zucchini slices, peas, and cherry tomatoes) If using cherry tomatoes, you can add them a few minutes earlier to allow them to soften.
  • Fresh basil or parsley, chopped, for garnish (optional)

Equipment

  • Large pot or Dutch oven

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and season them with Italian seasoning, garlic powder, salt, and pepper. Cook the chicken for about 5-7 minutes, stirring occasionally, until it's browned on all sides and mostly cooked through. Remove the chicken from the pot and set it aside.
    1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces, 1 teaspoon Italian seasoning, 0.5 teaspoon garlic powder, 0.5 teaspoon salt, plus more to taste, 0.25 teaspoon black pepper, plus more to taste
  2. Add the chopped onion to the same pot. Cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 medium onion, finely chopped, 2 cloves garlic, minced
  3. Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Bring the broth to a simmer.
    4 cups low-sodium chicken broth
  4. Add the dried pasta to the simmering broth. Stir to ensure the pasta is submerged. Cook according to the pasta package directions, usually about 9-12 minutes, until al dente (cooked through but still firm to the bite). Stir occasionally to prevent the pasta from sticking.
    1 pound dried pasta (penne, fettuccine, or rotini work well)
  5. Once the pasta is almost cooked, reduce the heat to medium-low. Stir in the heavy cream and grated Parmesan cheese. Return the cooked chicken to the pot.
    1 cup heavy cream, 0.5 cup grated Parmesan cheese, plus more for serving, 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  6. Add the mixed spring vegetables to the pot. Stir gently to combine everything. Continue to cook for another 3-5 minutes, or until the vegetables are tender-crisp and the sauce has thickened slightly. If using cherry tomatoes, you can add them a few minutes earlier to allow them to soften.
    2 cups mixed spring vegetables (such as broccoli florets, bell pepper strips, zucchini slices, peas, and cherry tomatoes)
  7. Taste the pasta and adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with extra Parmesan cheese and fresh chopped basil or parsley, if desired.
    0.5 teaspoon salt, plus more to taste, 0.25 teaspoon black pepper, plus more to taste, 0.5 cup grated Parmesan cheese, plus more for serving, Fresh basil or parsley, chopped, for garnish (optional)

Notes

Minimize cleanup with this delicious one-pot meal. Perfect for busy weeknights!