Here’s a healthy chicken pasta recipe to try. Chicken pasta, particularly pasta primavera, can be loaded with cream and butter. This is a much healthier version from Skinnytaste.com.
This chicken pasta primavera is a one-pot, creamy chicken pasta primavera made with lean chicken breast, spring veggies, and a light cream sauce. A delicious, high-protein dinner idea! Add this recipe to your healthy meal plan.
What is Chicken Pasta Primavera?
Primavera means “spring” in Italian, so I thought the name for this high-protein pasta dish was fitting since it’s made with spring asparagus, leeks, artichokes, and peas.
The creamy sauce is made with cream cheese and parmesan cheese blended with a little milk, and each portion has a generous amount of veggies and chicken with 30 grams of protein per serving. It’s delicious, I hope you enjoy! For more primavera recipes, try this Risotto Primavera and Spaghetti Squash Primavera.
Why I Love This Chicken Pasta Primavera Recipe
• Vibrant: This simple chicken pasta primavera is bursting with the fresh flavors of spring.
• High-Protein Pasta: This meal has 30 grams of protein per serving, making it incredibly satisfying.
• Light: This healthy pasta primavera is made lighter than most creamy pasta recipes since I use no heavy-cream, and pack the dish with veggies and lean chicken.
• In Season Produce: Cooking with in-season vegetables like asparagus, leeks and peas will give you the best flavor and is budget-friendly.
• One-Pot Pasta: Cooking everything in one pot makes cleanup easy!
Healthy Chicken Pasta: Recipe
Ingredients (makes 6 servings)
▢1 cup fat free milk
▢1/3 cup fresh grated Pecorino Romano or Parmesan cheese, plus more for serving
▢1/3 cup 1/3 less fat cream cheese, recommend Philadelphia
▢1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
▢2 teaspoons Cajun seasoning
▢olive oil spray
▢Kosher salt, and fresh pepper
▢6 ounces fresh thin asparagus, ends trimmed and cut 1-inch pieces
▢1 1/2 cups low-sodium chicken broth
▢8 ounces bow tie pasta, or other cut pasta, wheat or gluten-free
▢2 medium leeks, cleaned and white and light green parts thinly sliced
▢1 14-ounce can artichoke hearts, drained, rinsed, and quartered if necessary
▢1 cup frozen peas, no need to thaw
▢1/4 cup finely chopped fresh basil
Instructions
1. In a small blender, combine milk, grated cheese and cream cheese and set aside.
2. Season chicken with Cajun seasoning.
3. Heat a large pot over high heat. When the pan is very hot, spray it with oil and add the chicken, season with salt and pepper to taste, and cook, spreading it in a single layer on high heat until the bottom browns, about 3 minutes, then flip to cook the other side until the chicken is browned on all sides and cooked through, about 2 to 3 minutes. Transfer to a plate.
4. Add a splash of the broth and scrape any browned bits from the bottom of the pot. Add the remaining broth, cream cheese mixture, the pasta, and leeks. Stir to combine and bring to a boil, then cover, reduce the heat to medium-low, and simmer, stirring occasionally to help the pasta cook evenly, for 15 minutes.
5. Taste the pasta and if it’s not al dente, or there is still a lot of liquid at the bottom of the pot, cover and cook for another minute and check again.
6. When the pasta is ready, add the asparagus and artichokes, gently stir, and cover. Cook until the asparagus is crisp-tender, the pasta is tender, and the liquid is mostly absorbed, about 3 minutes.
7. Uncover and add the chicken and any juices that have accumulated and the peas and stir to combine. Cook just for about 30 seconds to warm the peas through.
8. Remove from the heat and stir in the basil. Serve with more parmesan cheese, for passing.
Nutrition (per serving)
Cals: 369
Protein: 30
Carbs: 48
Fats: 6.5
Fiber: 7
Click here for full healthy chicken pasta recipe and feel free to reach out if you are looking for a weight loss coach in Irvine to help you lose some extra weight.
