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This Chicken Pasta Primavera is something to swoon over. With a creamy Parmesan sauce and just the right kick from garlic and red pepper flakes, this recipe is perfect for a lazy Sunday afternoon. (But easy enough for a weeknight!) Fresh grape tomatoes, carrots, and baby peas lend a refreshingly vibrant bite to the pasta. This is a forgiving recipe, so feel free to use whatever vegetables you have on hand.

Overhead photo of a white bowl with chicken pasta primavera in it.

This Pasta Primavera with Chicken is perfect for those times when you want to serve a meal everyone will love, and would prefer not to spend the whole time in the kitchen.

You can make the entire dish ahead of time, and then reheat gently on the stove. I like to do just the chicken and sauce ahead of time, because I typically use a fresh gluten-free almond flour fettuccine, and I think it tastes better when it is first cooked.

Either way, you've got a limited amount of hands-on cooking time, leaving you free to enjoy the celebration.

Overhead photo of chicken tenders, pasta, parmesan, peas, oil, garlic, crushed red pepper, thyme, cream, onion, tomatoes, and carrots.

Ingredient Highlights

Fettuccine, spaghetti, or penne all work here—just grab whatever you have. I’ve made this recipe with gluten-free pasta many times and it works well.

You can deglaze the pan with white wine or chicken broth. If you use broth (which I often do), finish with a squeeze of lemon for brightness.

And for the Parmesan, please skip the can. Freshly grated Parmesan is what ties it all together.

Step by Step

Step 1: Cook the pasta according to package directions and drain.
Step 2: While the pasta is cooking, heat oil in a large skillet to medium heat. Season chicken and cook until browned and cooked through, about 5 to 7 minutes per side. Remove from the pan.
Step 3: Add red onion, and cook for four minutes. Add garlic and red pepper flakes and cook another minute.
Step 4: Place the grape tomatoes and carrots in the pan and cook for three minutes. Add the peas and cook another minute.

Photo of baby peas, tomatoes and carrots being stirred in a large skillet with a wooden spoon.

Step 5: Add wine to the pan and cook, scraping up the brown bits, until the liquid has evaporated.

Photo of half and half and cheese being added to a large skillet with cooked baby peas, carrots and tomato.

Step 6: Stir in the half and half and bring to a simmer. Cook for 2 minutes, stirring often. Add cheese and cook until melted and slightly thickened.

Cheese being added to a pan of Pasta Primavera with Chicken.

Step 7: Return the chicken to the pan and add pasta. Stir to combine. Garnish with thyme and serve warm.

Variations for Pasta Primavera with Chicken:

Replace the tomatoes and carrots with broccoli florets, great beans, red bell pepper, zucchini, or asparagus.
Top the finished dish with fresh basil and the juice and zest of one lemon in place of the thyme.
Add a touch of heat with a thinly sliced Fresno Chile pepper. Seed the pepper for a little less heat.
Make this recipe low carb by using heavy cream, reducing the tomatoes to ¾ cup, and using zucchini noodles in place of pasta.

Side photo of a bowl of chicken pasta primavera.

Frequently Asked Questions

Can this recipe be made ahead of time?

Yes! The dish can be made ahead of time and gently reheated on the stove.

If you are using gluten-free pasta, you may want to wait until just before you are ready to serve to cook it because it tends to be better when eaten right away.

How do I make vegetarian Pasta Primavera?

You can simply omit the chicken or add a vegetarian protein! Chickpeas or sauteed tempeh would be nice here.