A 30-minute dinner that packs big flavor, this chicken pasta primavera is going to be a HIT! With lots of veggies, tender chicken, and pasta, it’s a super satisfying meal.

Bowl of chicken pasta primavera with fork

Ah, pasta. It’s a staple for weeknight meals, but somehow it never gets old—probably because there are endless ways you can serve it up. One week it’s this chicken pasta primavera, the next you can make One Pot Pasta with Spinach & Mushrooms, and then reinvent it again the week after that with Rustic Tuscan Pasta with White Beans. The one thing all the dishes have in common—besides the pasta, of course!—is that they're quick and easy.

Why This Chicken Pasta Primavera Should Be on Your Menu

I don’t want to be bossy, but you really should put this recipe in your regular rotation! Here’s why you’ll love it:

Everything you need for a delicious dinner. Like my Garlic Parmesan Chicken Pasta, this chicken pasta primavera a complete meal in a bowl. You’ve got your pasta, your protein, and ALL the veggies: zucchini, red onion, bell pepper, spinach, and tomatoes.
Ridiculously easy. Dinner is done in 30 minutes, boom! And as with most pasta recipes, this one’s an absolute cinch to make. I love this chicken pasta for busy weeknights.
A pasta for every season. While primavera means spring, you can enjoy this recipe all year long by swapping the veggies you add with the seasons. Peas would be fab, eggplant is delicious in the summer, and if you get a CSA box, you’re going to find SO many ways to switch up this recipe.

Overhead view of ingredients for chicken pasta primavera

What You’ll Need

The ingredients for chicken pasta primavera are fresh and colorful! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Chicken – I use boneless, skinless chicken breast, which makes prep easy.
Chicken seasonings – Garlic powder, smoked paprika, salt, and pepper.
Pasta – Any kind you like, whether it’s regular old-fashioned pasta, a high-protein pasta made with legume flour, or gluten-free.
Olive oil
Red onion and garlic – For big allium flavor.
Zucchini – Or yellow squash, which tastes practically the same.
Orange bell pepper – Yellow or red would also work, since they have a similar flavor.
Pasta seasonings – Salt, Italian seasoning, and ground black pepper.
Cherry tomatoes
Spinach – I use baby spinach, which wilts quickly.
Salted butter – This adds richness to the sauce.
Grated Parmesan – I recommend grating your own because it will melt more smoothly.
Fresh basil

How to Make Chicken Pasta Primavera

Scroll down to the recipe card at the bottom of the page for the full instructions. This is just a quick overview of the steps involved in making this chicken pasta recipe.

Uncooked chicken breast with seasoning in pan — Season and bake the chicken.

Drained rotini in colander with reserved cooking liquid in measuring cup — Season and bake the chicken.

Bake the chicken. Season the chicken and bake it in a pan at 400ºF for 15 to 18 minutes, or until it reaches an internal temperature of 165ºF. Let it rest, then cut it into pieces.
Cook the pasta. While the chicken cooks, boil the pasta according to the package instructions. Reserve a cup of pasta water for making the sauce.

Zucchini, red onion, and yellow pepper cooking in skillet — Cook the zucchini, bell pepper, garlic, and onion.

Overhead view of vegetables cooking in pan — Cook the zucchini, bell pepper, garlic, and onion.

Sauté the veggies. Warm the oil in a skillet set over medium-low. Add the onion, garlic, bell pepper, and zucchini, along with the seasonings. Cook for 5 minutes, or until the veggies start to soften. Stir in the tomatoes and spinach and once the spinach wilts, remove from heat.

Pouring pasta water into pot of chicken pasta primavera — Combine all the components and add the pasta water.

Overhead view of chicken pasta primavera in pot — Combine all the components and add the pasta water.

Put it together. After draining the pasta, add it back to the pot with the butter, veggies, and chicken. Stir in the cheese and pasta water a splash at a time, until it forms a sauce. Serve with fresh herbs and additional Parmesan.

Tips and Variations

Here are some pointers for perfect chicken pasta primavera.

Salt the pasta water. This adds flavor to the pasta itself, instead of just relying on the sauce for all the seasoning.
Treat alternative pastas with care. I’ve found that bean-based pastas and some gluten-free pastas have a tendency to break apart when stirred with lots of mix-ins and sauce. Under-cooking them a bit can help with this, or just take care to gently fold everything together.
Make it dairy-free. Use a plant-based butter or a good quality olive oil and either omit the Parmesan or use nutritional yeast for a little bit of cheesy flavor.

Healthy chicken pasta primavera in pot with Parmesan cheese on top

Serving Suggestions

A crisp salad is the perfect fresh side for this chicken pasta primavera. Don’t overthink it—just buy some mixed greens in a bag and toss them in a delicious dressing (I have lots of ideas here: Healthy Salad Dressing Recipes: 6 Ways, or keep it simple with an Italian Dressing). Garlic bread would be fantastic too!

How to Store & Reheat Leftovers

Refrigerator: Store any leftover chicken pasta primavera in an airtight container in the refrigerator for up to 3-4 days. With so many fresh veggies, I don’t recommend freezing this recipe.
To reheat: Microwave individual portions or heat on the stovetop with a splash of water.

Colorful chicken pasta primavera in 2 bowls with Parmesan cheese for garnish

More Tasty Pasta Recipes

Prep: 5

Cook: 25

Total: 30

Ingredients

1 large boneless, skinless chicken breast
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon pepper
1 lb pasta of choice
1 tablespoon olive oil
½ red onion chopped into ½” slices (about ½ cup)
2 garlic cloves minced
1 small zucchini chopped into quarter rounds (about 1 cup)
1 orange bell pepper seeded and chopped
½ teaspoon salt
½ teaspoon Italian seasoning
¼ teaspoon ground black pepper
1 cup cherry tomatoes halved
2 cups spinach
2 tablespoons salted butter
½ cup finely grated parmesan plus more to garnish
Fresh basil (or herbs of choice) to garnish, optional

Instructions

Preheat the oven to 400ºF.
Place the chicken breast in baking pan. Sprinkle with garlic, smoked paprika, salt and pepper. Bake on the center rack for 15 – 18 minutes until the internal temperature reaches 165ºF.
Meanwhile, bring a large pot of water to boil.
Once boiling, add your pasta and cook according to package instructions.
Once you’ve added the pasta, heat a skillet over medium low and add the oil. Once hot, add the onion, garlic, bell pepper and zucchini. Season with salt, pepper and Italian seasoning and cook until starting to soften, about 5 minutes.
Add the tomatoes and spinach and cook until wilted. Remove from heat and set aside.
When pasta is done cooking, set 1 cup of pasta water aside and drain the pasta. Add back to the pot, followed by the butter.
Add the veggies and stir to combine.
Remove the chicken from the oven and pan, and cut into bite-sized pieces. Add to pot.
Finish with cheese and pasta water (adding a splash at a time), stirring thoroughly until you have a saucy texture. I used the entire cup, but it depends on the type of pasta you used, so start small and add as needed.
Serve immediately with fresh herbs and a bit more parmesan if desired. Enjoy!

Nutrition

cuisine: Italian

course: Dinner, Main Course