Can I use frozen vegetables instead of fresh?

Yes, you can! Just be sure to thaw and drain them first so they don’t release too much water into the sauce. Frozen bell peppers, carrots, and peas work great in a pinch

What’s the best pasta to use for this recipe?

I usually reach for short pasta like penne, rotini, or farfalle (bowties) because they hold onto the creamy sauce really well. But honestly, any pasta shape will work—use what you’ve got!

Can I make this recipe dairy-free?

Absolutely. Swap the Boursin cheese with a dairy-free herbed spread (like a cashew-based cheese) and use vegan Parmesan or nutritional yeast instead. The sauce will still be rich and creamy.

Is this recipe good for meal prep?

Totally! I often make it on Sunday and portion it out for lunches through Wednesday or Thursday. Just keep in mind that the pasta will absorb some sauce as it sits, so add a splash of chicken broth or water when reheating to bring it back to life.

Can I freeze Chicken Pasta Primavera?

You can freeze it, but the texture of the pasta and veggies may soften after thawing. If you do freeze it, let it cool completely, portion into airtight containers, and freeze for up to 2 months. Thaw in the fridge overnight and reheat gently with a little broth.

Chicken Pasta Primavera Easy Creamy One Pot Dinner

Description

This Chicken Pasta Primavera is creamy, colorful, and made in one pot—ready in under 30 minutes. Packed with protein, loaded with veggies, and perfect for busy nights.

Ingredients

Scale

3 large chicken breasts, cut into 1.5-inch chunks
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon oil (for sautéing)
1 package Boursin cheese (Garlic & Herbs or Shallot & Chive)
4 cups low-sodium chicken broth
1 large bell pepper, chopped
1 small zucchini, chopped
1 bunch asparagus, trimmed and chopped
2 cups grape tomatoes
2 cups shredded carrots
1 pound pasta (penne, rotini, or farfalle)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup grated Parmesan cheese
1/2 cup fresh parsley or basil, finely chopped

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Instructions

Heat oil in a large pot or Dutch oven over medium-high heat. Add chicken, season with salt and pepper, and sauté for about 4 minutes, just until browned.
Add Boursin cheese and stir until it melts into a creamy base.
Pour in chicken broth. Add all vegetables, pasta, and remaining salt and pepper. Stir to combine.
Cover the pot and bring to a boil. Reduce heat to low and simmer for about 15 minutes, stirring once halfway through.
Once pasta is tender, turn off heat and stir in Parmesan and fresh herbs until combined and creamy.
Serve hot, garnished with extra cheese or herbs if desired.

Notes

Let Boursin cheese come to room temperature before using for quicker melting. Use pre-chopped veggies to save time. Stir pasta gently once during cooking to prevent sticking.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: One Pot
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 490
Sugar: 7g
Sodium: 720mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 5g
Protein: 35g
Cholesterol: 85mg