Vibrant Spring Chicken

A video tutorial for Chicken Primavera would typically be embedded here. For this HTML output, the video player functionality has been removed.

• 10 ounces fettuccine (not the whole box; plus 1 cup cooking water reserved)
• 2 medium boneless skinless chicken breasts (sliced in half horizontally, 1 pound total)
• Salt and pepper (to taste)
• 1/4 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 3 tablespoons olive oil (divided)
• 7 tablespoons unsalted butter (divided)
• 1 cup heavy cream
• 1/2 cup finely grated Parmesan (packed, plus more for serving)

Vegetables Of Your Choice (~9 cups); Here’s What I Use:

• 1 cup frozen peas
• 1 red bell pepper (cut into matchsticks, about 1 cup)
• 2 cups bite-size broccoli florets
• 1 zucchini (sliced into 1/4-inch half moons, about 2 cups)
• 1 yellow squash (sliced into 1/4-inch half moons, about 2 cups)
• 1 cup cherry tomatoes (halved)
• 1 tablespoon minced garlic

Optional Finishing Touches (Highly Recommend!)

• 1/2 cup fresh basil (thinly sliced)
• 3 tablespoons toasted pine nuts
• 1 large lemon (1 tsp zest and 1-2 tbsp juice)

1. Prepare and Cook the Chicken: Lightly pound chicken breasts to an even thickness for uniform cooking. Season both sides thoroughly with salt, pepper, garlic powder, and Italian seasoning. In a large skillet, heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium-high heat. Once the oil shimmers, add the seasoned chicken breasts in a single layer. Cook for approximately 3 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Transfer the cooked chicken to a clean cutting board, cover it loosely with aluminum foil, and allow it to rest for at least 5-10 minutes. This resting period ensures the chicken remains juicy and tender.
2. Sauté the Vegetables: In the same skillet (no need to clean it), heat the remaining 2 tablespoons of olive oil over high heat. Add the broccoli florets first and cook for 2 minutes, stirring occasionally. Next, add the bell pepper, zucchini, and yellow squash. Continue to cook for another 2-3 minutes, stirring frequently, until the vegetables are crisp-tender – vibrant in color and still retaining a slight bite. Stir in the frozen peas, halved cherry tomatoes, and 1 tablespoon of minced garlic. Season with approximately 1/4 teaspoon each of salt and pepper (or to taste). Cook for just 1 to 2 minutes more, until the tomatoes slightly soften and the garlic becomes aromatic. Be careful not to overcook the vegetables; they should remain bright and tender.
3. Prepare the Creamy Sauce: Reduce the heat in the skillet to low. Using a spatula, push all the cooked vegetables to the edges of the pan, creating an empty space in the center. Add the remaining 5 tablespoons of unsalted butter to the center of the pan. Once the butter is mostly melted, stir it through the vegetables to combine. Pour in the 1 cup of heavy cream. Gradually add the 1/2 cup of finely grated Parmesan cheese, a quarter cup at a time, stirring constantly until each addition is fully melted and incorporated, resulting in a smooth, thick, and velvety sauce.
4. Cook the Pasta: Meanwhile, while the vegetables and sauce are being prepared, bring 12 cups of water to a rapid boil in a large pot. Add 1 tablespoon of salt to the boiling water, then add the 10 ounces of fettuccine pasta. Cook the pasta according to the package directions, but subtract 1 minute from the recommended cooking time. This ensures the pasta is cooked al dente, perfect for finishing in the sauce. Before draining the pasta, reserve 1 cup of the starchy pasta water; this will be crucial for adjusting the sauce consistency. Drain the pasta thoroughly.
5. Combine and Finish: Slice or dice the rested chicken breasts into bite-sized pieces. Add the sliced chicken and the drained, al dente pasta directly into the skillet with the creamy sauce and vegetables. Pour in 1/2 cup of the reserved pasta water, along with the lemon zest and 1 tablespoon of fresh lemon juice (you can add more to taste later). Toss all the ingredients together over medium heat for 1 to 2 minutes, ensuring the sauce thickens and beautifully coats every strand of pasta. If the sauce becomes too thick, add an additional splash of the reserved pasta water until it reaches your desired consistency.
6. Serve: Remove the skillet from the heat. Taste the Chicken Primavera and adjust the seasoning as needed, adding more salt, pepper, or lemon juice to enhance the flavors. Stir in the 1/2 cup of fresh, thinly sliced basil. Divide the finished Chicken Primavera into individual bowls. Garnish each serving with a generous sprinkle of the toasted pine nuts and extra grated Parmesan cheese. Serve immediately for the best creamy, fresh, and flavorful experience.

Note 2: Heavy Cream for Silky Sauce. For the best creamy texture and consistent thickness in your sauce, always opt for heavy cream. Lighter creams or milks have a lower fat content and will not thicken in the same desirable way, potentially resulting in a thinner or separated sauce.

Note 3: Fresh Basil – A Finishing Touch. To maintain the vibrant color and pungent, fresh aroma of the basil, it should always be added at the very end of cooking, just before serving. Heating basil for too long can cause it to darken and lose its distinctive flavor.

Note 4: Toasting Pine Nuts. For an enhanced nutty flavor and delightful crunch, toast your pine nuts! Place them in a dry skillet over medium heat, stirring frequently for 2 to 3 minutes until they are lightly golden and fragrant. Be extremely vigilant, as they can burn very quickly. Remove them from the pan immediately once toasted to prevent further cooking.

Storage & Reheating: This Chicken Primavera is undeniably at its best when served fresh, right after the sauce has been tossed with the pasta, while it’s wonderfully creamy. Should you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of cream, milk, or chicken broth to help loosen the sauce and restore its creamy consistency. Freezing this dish is not recommended due to the delicate nature of the creamy sauce and fresh vegetables, which may not hold up well during the freezing and thawing process.

Nutrition Information