Ingredients
Chicken
- 2 boneless, skinless chicken breasts (about 1.5 lb.)
- 1 tsp dried oregano, divided
- 1 tsp salt, divided
- ½ tsp garlic powder
- ½ tsp freshly cracked black pepper, divided
- 2 Tbsp olive oil
Pasta and Vegetables
- 8 oz. dry pasta
- 2 cloves garlic, minced
- 1 cup grape tomatoes, halved
- 1 zucchini, sliced and halved
- ½ cup frozen peas
Sauce
- 2 Tbsp butter
- ½ cup chicken broth
- ½ cup grated parmesan cheese
- 1 cup heavy cream
Instructions
- Prepare Chicken: Place the chicken breasts on a cutting board and cover them with plastic wrap or parchment paper. Use a rolling pin or meat tenderizer to pound the chicken to an even thickness of about ½ inch.
- Season Chicken: In a small bowl, combine ½ tsp oregano, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper. Season both sides of the chicken breasts evenly with this mixture.
- Cook Chicken: Heat a large deep skillet over medium heat and add olive oil. When hot, cook the chicken breasts for several minutes per side until fully cooked and internal temperature reaches 165°F. Remove from skillet and keep warm covered with foil.
- Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
- Sauté Vegetables: In the same skillet, add butter and minced garlic. Sauté garlic for about 30 seconds until fragrant, then add grape tomatoes and zucchini. Cook for 2 minutes, stirring occasionally.
- Add Seasoning and Broth: Sprinkle in remaining ½ tsp oregano, ½ tsp salt, and ¼ tsp black pepper. Pour in chicken broth, stir, and let cook for 1-2 minutes.
- Make Cream Sauce: Add parmesan cheese and heavy cream to the skillet. Stir to combine and bring to a gentle simmer.
- Add Peas and Pasta: Stir in frozen peas and cooked pasta. Cook together for 1-2 minutes to heat through and blend flavors. Turn off heat.
- Finish and Serve: Slice the cooked chicken breasts and serve atop the pasta primavera. Garnish with extra parmesan cheese and fresh parsley if desired. Enjoy your meal!
Notes
- Make sure the chicken is pounded evenly to ensure even cooking.
- Use fresh vegetables for the best flavor and texture; zucchini and grape tomatoes work great.
- Cooking pasta al dente prevents it from getting mushy when mixed with the sauce.
- You can substitute the heavy cream with half-and-half for a lighter dish, but the sauce will be less rich.
- Leftovers can be stored in the refrigerator for 2-3 days and gently reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
