Creamy Lemon Chicken Pasta Primavera

This Chicken Pasta Primavera with lemon and spring vegetables is perfect for any night of the week. That creamy sauce is all kinds of dreamy!

Ingredients Needed

All the Spring vegetables you can find, chicken breasts and a few aromatics are all you need to make this exceptional pasta dish. I like using zucchini, asparagus and green beans but peas, sugar snap peas, broccolini and spinach are all good additions too.

• Boneless skinless Chicken breasts. For quicker cooking I slice the chicken in half horizontally, resulting in two thin fillets. I also find the chicken stays much juicier when prepared like this because the cooking time is reduced so much. You can use the same method as used in my pan fried chicken recipe if you prefer to keep the chicken gluten free. Boneless skinless chicken thighs can also be used.
• Flour. 
• Butter + Olive Oil. 
• Onion. Shallot can be substituted.
• Garlic. 
• Zucchini. Any summer squash can be used.
• Asparagus. 
• Green beans. 
• Cream. Heavy/Whipping.
• Lemon juice + lemon slices.
• Italian seasoning/Italian herbs.
• Salt and black pepper. 
• Parmesan cheese.
• I used pappardelle but any pasta shape will work. Penne pasta, rotini or farfalle are all good options if you want a short shape.
• Fresh basil and parsley to serve.

Can I add other vegetables?

Yes of course. Any of these will work well in this chicken pasta primavera recipe:

• Spinach/Kale.
• Peppers.
• Mushrooms.
• Sugar snap peas.
• Frozen peas.
• Mange tout/snow peas.
• Broccolini.

How to make Pasta Primavera

1. Cook the chicken: Place the chicken breast on a cutting board in front of you. Place your hand on the chicken and carefully cut the chicken in half, horizontally (resulting in two thin fillets). Season flour with salt, pepper and garlic powder (optional). Coat the chicken with the flour. Heat a large skillet or pan over medium-high heat. Add the butter and oil to the pan. Add the chicken and cook for 6-7 minutes until golden on both sides and cooked through. Remove from the pan and set aside. Cook the lemon slices for a minute per side then remove.
2. Make the sauce: In the same pan, add another small knob of butter then add the onion and garlic. Saute for a few minutes then add the veggies. Season with the Italian seasoning, salt and pepper. Cook for a few minutes then pour in the cream. Simmer until the sauce has reduced slightly and the vegetables are cooked. Add the Parmesan and lemon juice and stir in. Add the chicken back to the sauce and allow to heat through.
3. Assemble: Serve the chicken, vegetables and sauce over cooked pasta of your choice then top with fresh herbs and serve.

Can I make this ahead?

The chicken and sauce can be made up to 3 days in advance and kept in an airtight container in the fridge. I prefer keeping the sauce separately from the pasta but if you have leftovers, you can refrigerate them for up to 2/3 days and reheat with a splash of water until hot throughout.

Chicken pasta recipes