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5 from 8 votes

Pasta Primavera with Chicken

Prep time
10 mins
Cook time
30 mins
Total time
40 mins


  • 16 oz gluten-free penne pasta
  • 2 tbsp olive oil
  • a bundle of asparagus, chopped into 1 inch segments
  • ½ yellow onion, chopped
  • 8.5 oz can of sweet peas
  • 15 cherry tomatoes, halved
  • salt & pepper to taste
  • 2 chicken breasts, diced
  • 5 oz Parmesan cheese
  • basil 


  1. Cook the chicken. I cooked the chicken in a medium-sized pan until no longer pink on the inside. Add salt & pepper to taste. Remove from heat, and dice chicken. 
  2. Bring a large pot of water to boil. Cook pasta according to package directions. We used cauliflower pasta. Reserve 1 cup of pasta water before draining. Set pasta aside. 
  3. Cook the veggies while the pasta is cooking. Chop the onion, and cut the asparagus into 1 inch segments. In a skillet over medium-high heat, heat the olive oil. Add the onion and asparagus, and saute until veggies have softened. We did about 5 minutes. 
  4. Add sweet peas and tomatoes to skillet. Add salt & pepper to taste. Saute for 5 more minutes. 
  5. In a large sauce pan at low heat, combine the cooked pasta and veggies. Add in the Parmesan cheese. Add pasta water. Constantly stir until you get the consistency you want.
  6. Plate in a serving bowl, and can top with basil.
Pasta Primavera with Chicken
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