Creamy Lemon Chicken Pasta Primavera

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

Ingredients

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.

• 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.
• Flour. 
• Butter + 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 pepper. 
• Parmesan.
• Pasta. I used pappardelle but any long shape will work.
• Fresh basil and parsley to serve.

How to make Pasta Primavera

1. Cook the chicken: Place the chicken 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 pan over medium 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 zucchini, asparagus and green beans. 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 add other vegetables to this recipe?

Yes of course. Any of these will work well:

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

Chicken pasta recipes

1. Easy Cajun chicken pasta
2. Rosemary cream chicken pasta
3. Cheesy Broccoli Chicken Pasta Bake

Creamy Lemon Chicken Pasta Primavera

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

4.55 from 24 votes

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Course: Dinner

Cuisine: American, Italian

Keyword: Chicken primavera, Pasta primavera, Pasta primavera recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4 - 6

Calories: 502kcal

Author: Alida Ryder

Ingredients

• 500 g (1lb) chicken breasts
• 2 tbsp flour seasoned with salt, pepper and garlic powder
• 1 tbsp butter
• 1 tbsp oil
• 1 lemon sliced
• ½ onion finely chopped
• 4 garlic cloves crushed
• 300 g (10oz) zucchini / summer squash
• 100 g (3.5oz) asparagus sliced into 5cm/2in pieces
• 100 g (3.5oz) green beans sliced into 5cm/2in pieces
• 2 tsp Italian seasoning / Italian herbs
• 1 cup cream
• 1-2 tsp lemon juice
• 2 tbsp Parmesan grated
• 500 g (1lb) pasta
• fresh parsley and basil to serve

Instructions

• Place the chicken 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 pan over medium 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.
• In the same pan, add another small knob of butter then add the onion and garlic.
• Saute for a few minutes then add the zucchini, asparagus and green beans.
• 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 and lemon slices back to the sauce and allow to heat through. 
• Serve the chicken, vegetables and sauce over cooked pasta of your choice then top with fresh herbs and serve.

Nutrition

Calories: 502kcal | Carbohydrates: 70g | Protein: 28g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 204mg | Potassium: 579mg | Fiber: 4g | Sugar: 3g | Vitamin A: 669IU | Vitamin C: 24mg | Calcium: 67mg | Iron: 2mg