When it comes to quick and easy weeknight meals, pasta is always a great option. Chicken primavera is wonderfully creamy and cheesy, and made with super simple ingredients.
Bring 4 cups of water to a boil. Add in the pasta and cook until al dente.
8 ounces penne pasta
While pasta is cooking, heat the olive oil in a large skillet or frying pan set over medium heat, and cook the chicken pieces through.
1 tablespoon olive oil, 1 pound boneless, skinless chicken breast
Once chicken is fully cooked through, add in the cream, Parmesan cheese, butter, carrots, onion, broccoli, and seasonings.
1½ cups heavy cream, ¼ cup freshly grated Parmesan cheese, 2 tablespoons unsalted butter, 1 cup sliced carrots, 1 cup broccoli florets, ½ cup diced yellow onion, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
Stir on medium heat until the sauce begins to boil. Once it begins to boil, turn down the heat and let the sauce simmer uncovered for 10 minutes.
Stir in the tomatoes, allowing them to simmer in the sauce for the last 5 minutes. The sauce will thicken as it simmers.
2 beefsteak tomatoes
Remove from heat and serve immediately over the cooked pasta.
Video
Notes
You can easily swap in any veggies you have to this dish. Mushrooms and zucchini work great!
Cook the pasta al dente.
You can use any type of pasta with this dish. I used penne, but spaghetti or shells will both work well.
Don't use half-and-half or whole milk in place of the heavy cream, because both will separate.
Make sure the cream is at room temperature; this will keep it from curdling.
Storage: Store chicken primavera in an airtight container in the refrigerator for up to 3 days.