Pasta Primavera with Chicken

Add any of your favorite spring vegetables to this easy pasta dish. Pan seared, oven baked chicken breasts makes this pasta dish a complete meal. Toss slices into pasta or serve on the side.
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  • 1.5 pounds (700g) bow tie or penne pasta
  • 2 heaping tablespoons (30ml) sea salt
  • 2 tablespoons (30ml) olive oil
  • 2-3 cloves of garlic cloves, minced
  • 1 red or yellow bell pepper,
  • 2 cups of broccoli, cut into florets
  • 2 cups (225g) snow peas, or 1 1/2 cups (210g) fresh or frozen peas
  • 1 bunch asparagus, stems trimmed and cut in half
  • 1 cup (149g) grape or cherry tomatoes
  • 3 cups (90g) fresh baby spinach leaves
  • ½ cup (120ml) pasta water
  • ½ cup (120ml) lemon juice
  • 1 lemon, zested
  • 1 1/2 cup (135g) fresh Parmesan cheese, grated
  • sea salt and pepper, to taste
  • fresh basil leaves, garnish
  • Extra Parmesan

Pan-Seared Oven Baked Chicken Breasts

  • 3-4 boneless, skinless chicken breasts
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (28g)  unsalted butter
  • Sea salt and pepper, to taste
  • Fresh thyme leaves, 2-3 stems


Prepare chicken breasts.  Slice and set aside. See directions below.

Bring a large pot of water to a boil, add sea salt and cook according to the package directions.  Make sure not to over-cook the pasta.  Drain, reserving 1 cup of pasta water.

Return pasta to the pot and add ¼ cup (60ml) pasta water, ¼ cup (60ml) lemon juice and ½ cup (45g) Parmesan cheese.  Toss pasta lighty.  Set aside.

Heat olive oil in a large skillet over medium-high heat.  Add minced garlic, bell pepper, broccoli and sauté for 2 minutes.  Add the snow peas and asparagus and sauté for another two minutes. Adding more olive oil if needed.  Next, add the cherry tomatoes and spinach and sauté, adding ¼ cup (60ml) pasta water and top with a lid for 1 minute.  Remove the vegetables from the heat and add pasta to the skillet.  

Season with salt and pepper, the zest of 1 lemon and ¼ cup (60ml) lemon juice.  Gently combine adding 1 cup (90g) Parmesan cheese.  

Top with sliced chicken breasts. Garnish with fresh basil leaves, lemon zest and Parmesan cheese. Serve warm or at room temperature.

Pan-Seared Oven Baked Chicken Breasts

Preheat the oven to 400°F (205°C).

Place the cast iron pan over medium-high heat and add butter and olive oil.  When butter and olive oil start to glissen, add the chicken, breast side down.  Sprinkly with fresh thyme leaves. Sear for two minutes on each side forming a golden-brown crust.  Then place the pan in the oven for 15-20 minutes until the internal temperature reaches 165°F (75°C).  

When done,  remove from cast iron pan and let sit for 5 minutes.  Serve as an entrée; or slice and add to pasta or a salad.  


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