Chicken Pasta Primavera
A creamy, veggie-packed one-pot Chicken Pasta Primavera featuring Cajun-spiced chicken, tender bow tie pasta, and a silky cheese sauce with asparagus, artichokes, and peas. Ready in under 30 minutes, it’s a comforting yet fresh weeknight dinner.
Equipment
- Large pot
- Blender
- wooden spoon
Ingredients
Protein & Seasoning
- 1 pound boneless skinless chicken breasts cut into 1/2-inch pieces
- 2 teaspoons Cajun seasoning
- kosher salt and black pepper to taste
- olive oil spray as needed
Pasta & Broth
- 8 ounces bow tie pasta
- 1.5 cups chicken broth low sodium
Creamy Sauce
- 1 cup fat-free milk
- ⅓ cup Pecorino Romano or Parmesan cheese fresh grated
- ⅓ cup cream cheese reduced fat
Vegetables & Herbs
- 6 ounces asparagus trimmed and cut into 1-inch pieces
- 2 leeks cleaned and sliced
- 1 can (14 oz) artichoke hearts drained and quartered
- 1 cup frozen peas
- ¼ cup fresh basil chopped
Instructions
- Blend the milk, grated cheese, and cream cheese until smooth and set aside.
- Season chicken with Cajun seasoning. Sear in a hot pot with olive oil spray for 3 minutes per side until browned and cooked through. Remove and set aside.
- Deglaze the pot with a splash of broth, scraping browned bits. Add remaining broth, blended sauce, pasta, and leeks. Bring to a boil, then cover and simmer for about 15 minutes, stirring occasionally.
- Check pasta for doneness. Cook slightly longer if needed until al dente and most liquid is absorbed.
- Add asparagus and artichokes. Cover and cook for 3 minutes until tender-crisp.
- Return chicken and juices to the pot. Add peas and cook briefly until heated through. Remove from heat and stir in basil. Serve immediately.
Notes
For a vegetarian version, replace chicken with chickpeas or white beans. Adjust spice level by reducing or increasing Cajun seasoning. If sauce is too thin, simmer uncovered briefly or add extra cheese. Reheat with a splash of broth or milk to restore creaminess.