Pioneer Woman Chicken Primavera

Pioneer Woman chicken primavera takes 30 minutes and chicken, spring vegetables and short pasta to make a light, creamy one-pot dinner. Save this easy one-pot pasta dinner for busy weeknights, Sunday supper or Easter, because it's a fresh, colorful spring dish that cooks in a single Dutch oven.

Brown the chicken first and leave the browned bits in the pot, because they flavor the broth the pasta cooks in. Skip that and the pasta tastes flat instead of rich.

The pasta simmers right in chicken broth and water, so the starch thickens into a light sauce without any cream. Adding hardy vegetables in stages also keeps the carrots, asparagus and peas tender but still bright.

Pioneer Woman Chicken Primavera

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

618

kcal

Short pasta simmers in broth until it turns saucy, while crisp-tender spring vegetables and golden chicken stay bright and juicy. Butter, parmesan and lemon stirred in at the end pull everything together.

Ingredients

• 2 boneless skinless chicken breasts (1 1/4 to 1 1/2 lb.) lb.) cut into 1-inch cubes
  

• 2 1/2 tsp. salt, divided
  

• 2 tsp. ground black pepper, plus more for garnish
  

• 4 tbsp. butter, divided
  

• 1/4 c. olive oil
  

• 16 oz. dried short pasta, such as penne, rotini, or cavatappi
  

• 1 32-oz. container chicken broth
  

• 3 carrots, thinly sliced (about 2 cups)
  

• 2 c. asparagus pieces, about 1-inch long, from 1 bunch (woody stems removed)
  

• 1 1/2 c. fresh or frozen peas
  

• 2 c. cherry tomatoes, halved
  

• 6 garlic cloves, grated
  

• 1 1/2 c. freshly grated parmesan cheese
  

• 1 lemon, zested then cut in half
  

• 1/2 c. chopped fresh basil, plus more for garnish
  

Directions

• Season the chicken: Toss the chicken cubes with 1 1/2 teaspoons salt and 1 teaspoon pepper. Then add 2 tablespoons butter and 1/4 cup olive oil to a large Dutch oven over medium-high heat.
• Brown the chicken: Add the chicken to the hot pot and cook, stirring now and then, for about 5 minutes until lightly browned all over. Then lift it out with a slotted spoon onto a plate.
• Simmer the pasta: Stir 16 ounces dried short pasta into the pot to coat it in the oil. Pour in 1 container chicken broth and 2 cups water and bring to a simmer. Then cook on medium or medium low for 6 minutes, stirring so it doesn't stick.
• Add the vegetables: Stir in 3 sliced carrots, 2 cups asparagus pieces and 1 1/2 cups peas. Cover the pot and cook about 4 minutes, until the pasta and vegetables are just tender.
• Add tomatoes and garlic: Uncover the pot and add 2 cups halved cherry tomatoes, 6 grated garlic cloves and the cooked chicken. Cook, stirring now and then, for about 2 minutes to reheat the chicken.
• Finish with cheese: Take the pot off the heat and stir in 2 tablespoons butter, 1 1/2 cups grated parmesan, the zest and juice of 1 lemon, and 1 teaspoon each salt and pepper. Stir until the cheese melts into a glossy sauce.
• Add basil and serve: Stir in 1/2 cup chopped basil just before serving so it stays green. Top each bowl with more parmesan, basil and black pepper if you like.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Microplane zester grater, OXO stainless slotted spoon, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use other vegetables in chicken primavera?

Yes, any spring vegetables work, like zucchini, broccoli or snap peas. Add hardy ones with the carrots so they cook with the pasta, and stir in tender greens like spinach at the end.

How long do leftovers keep?

Store the pasta in an airtight container in the fridge for up to 3 days. It soaks up the sauce as it sits, so add a splash of broth or water when you reheat it.

Can I make chicken primavera ahead of time?

It tastes best fresh, since the pasta keeps absorbing liquid. You can slice the vegetables, grate the garlic and cube the chicken a day ahead, so the dinner comes together fast.

What if I don't have a Dutch oven?

Any large, deep pot or a wide high-sided skillet works, as long as it holds the pasta and broth with room to stir. Just keep the lid handy for the covered step.

What is the most common mistake with this recipe?

Overcooking the pasta is the big one, since it keeps softening in the hot sauce. Stick to the timings and take the pot off the heat before you add the butter and cheese.