Garlic Chicken Primavera Pasta

The Spruce
  • 35 mins
  • Prep: 10 mins,
  • Cook: 25 mins
  • Yield: Serves 3-4
Ratings (32)

By The Spruce

Updated 08/12/18

This colorful one-pot pasta is fast, simple, and satisfying. Let the rigatoni cook while you prep the rest, then set aside the al dente pasta to sauté the garlic, chicken, and veggies—quick-cooked to a tender-crisp finish. Tossed together with grated Parmesan cheese, it’s both balanced and comforting.

 

What You'll Need

  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 chicken breasts, sliced into bite-size pieces or tenders
  • 2 cups asparagus, remove tough ends and chop
  • 1 cup cherry tomatoes
  • 1 cup carrots, thinly sliced
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon red chili flakes
  • 4 cups pasta of your choice
  • 1 cup fresh parmesan cheese

How to Make It

  1. Heat oil in a large pot over medium-high heat
  2. Add garlic and cook until golden and fragrant
  3. Add chicken and cook through
  4. Add asparagus, tomatoes, carrots, salt, and pepper. Cook until asparagus and carrots are softened and cooked.
  5. Add pasta and parmesan. Stir to combine and melt cheese. Add more salt and pepper to taste.

 

 

Nutritional Guidelines (per serving)
Calories 1293
Total Fat 50 g
Saturated Fat 15 g
Unsaturated Fat 21 g
Cholesterol 227 mg
Sodium 632 mg
Carbohydrates 113 g
Dietary Fiber 8 g
Protein 93 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)