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Chicken Pasta Primavera

Delightful pasta packed with tons of fresh veggies!
Prep Time10 minutes
Cook Time20 minutes
Servings - 6 servings


  • 1 box piccolini farfalle pasta
  • 2 chicken breasts diced
  • 1 tsp 1 tsp olive oil
  • 1 medium zucchini squash cut into circles
  • 1 medium yellow squash cut into circles
  • 1/4 small yellow onion chopped
  • 1 head broccoli cut into florets
  • 2 carrot sticks peeled and chopped
  • 5 small tomatoes seeded and diced
  • 2 cloves garlic crushed
  • 3 Tbsp butter or margarine
  • 3 Tbsp flour
  • 2 cups milk
  • 3-4 Tbsp Parmesan cheese
  • Salt and pepper, to taste


  • In medium saucepan, cook pasta according to package instructions. Drain and add to large serving bowl.
  • In large skillet, saute diced chicken in olive oil and salt and pepper for 6-8 minutes, stirring often. Once chicken has cooked through, transfer to plate.
  • Chop all veggies. Add chopped veggies to same skillet that cooked the chicken in.
  • Add all the veggies (except the tomatoes) to the same skillet that you sauteed the chicken and steam/saute for 3-4 minutes with 1/4 cup of water. Add the tomatoes during the last minute. Transfer to plate.
  • Make white sauce in the same skillet. See video for details! (Note: My videographer husband was still at work while I made this dinner, so sorry about the few spots that are jumpy!)
  • In large serving bowl, toss pasta, cooked chicken, sauteed veggies with Parmesan sauce. Season with salt and pepper to taste…and extra Parmesan cheese if you like.
  • Serve Chicken Pasta Primavera.