Ask Chef Dennis

  • Recipe Index
  • About
menu icon
go to homepage
  • Recipe Index
  • About
subscribe
search icon
Homepage link
  • Recipe Index
  • About
×
Home » Recipes » Chicken Recipes

Chicken Primavera with Garlic Aioli Sauce

Published: Apr 1, 2022 by Chef Dennis Littley

187
SHARES
Facebook187PinterestFlipboard
Jump to Recipe

One of the easiest, healthiest Restaurant Style dishes you can make at home is my Chicken Primavera in a Garlic Aioli Sauce.

You can easily change up the ingredients depending upon the seasonal fresh vegetables in your grocery store or what you have on hand. This delicious saute dish can be served over your favorite pasta or grain.

overhead viewe of chicken primavera in a white bowl


 

The finished dish is very easy to make and something you can have on your table in less than 30 minutes. The garden-fresh vegetables lightly sauteed with olive oil and garlic along with the chicken tenders will make a fresh and delicious dinner. 

Table of Contents:
  • What Ingredients do I need to make Chicken Primavera?
  • Can I make Pasta Primavera with something besides chicken?
  • What can I use instead of Pasta in my Primavera?
  • How do I make Chicken Primavera?
  • Can I use cream to make Chicken Primavera?
  • Recipe FAQ’s:
  • More Recipes You’ll Love!
  • Recipe: Chicken Pasta Primavera

What Ingredients do I need to make Chicken Primavera?

ingredients to make chicken primavera

Let’s start by gathering the ingredients we need to make Chicken Primavera. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

Can I make Pasta Primavera with something besides chicken?

You sure can. Not only can you change the vegetables around to what you like or what you have on hand, but you can also do the same with the protein. If you’re not fond of chicken then try these substitutes.

  • Shrimp
  • Salmon (or fish of your choice)
  • Tofu
  • White Beans

What can I use instead of Pasta in my Primavera?

  • Rice
  • Farro or your favorite grain
  • Or additional fresh or frozen vegetables

Creating delicious dishes in your home doesn’t have to be difficult. Have fun experimenting with ingredients and spices. The more fun you have in the kitchen, the more time you’ll want to spend creating deliciousness. And having complete control over what goes in the food you eat as well as saving money cooking at home is definitely a win-win!

How do I make Chicken Primavera?

floured chicken tenders in a stainless steel bowl

The first step is dredging the chicken tenders in flour seasoned with sea salt and black pepper.

four images showing how to make chicken primavera
  • Place a large saute pan over medium-high heat with 2 tablespoons of olive oil. Add the chicken to the pan and saute for 2 minutes, turn the chicken and continue cooking.
  • After turning the chicken add the mushrooms, onions, zucchini, yellow squash, and garlic to the pan and saute for 2 -3 minutes. Stir as needed
  • Add broccoli, carrots, and green beans. Season with garlic, and onion powder. Continue cooking the vegetables and chicken for another 1-2 minutes, stirring as needed.
  • Add the tomatoes, basil, and parsley (reserve a little of the basil and parsley to garnish the dish when serving)
  • Add a splash of wine or stock to deglaze the pan and get all the tasty bits off the bottom of the pan.
  • Add the cooked pasta, and grated Romano cheese to the pan and season with sea salt and black pepper to taste.

Can I use cream to make Chicken Primavera?

Yes, you can. The Americanized version often contains heavy cream. If you like pasta dishes with cream sauce my Fettucine Alfredo and Tortelinni and Brocolli are sure to please.

finished chicken primavera in pot

Reduce the heat to low and allow to simmer for another minute or two. You can add a little chicken stock or olive oil if the pasta seems to dry.

overhead partial image of chicken primavera in a white bowl

Garnish with parsley, basil, grated Romano cheese, and black pepper and enjoy this delicious restaurant-style dish packed with garden-fresh vegetables.

Recipe FAQ’s:

What does Primavera mean in Italian?

Primavera translates to spring, alluding to the fresh and light ingredients in this dish. Made with seasonal fresh vegetables, pasta and occasionally chicken or seafood, this light dish is enjoyed in the warmer months in Italy.

Is Primavera made with cream?

Traditionally it is not, but the American version is often made using cream and grated romano cheese to make it a richer version of the classic dish.

What vegetables are used in Pasta Primavera?

Seasonal fresh vegetables are used when making pasta primavera, but that doesn’t mean you can’t add your favorites to the dish. I like to use 6-10 different vegetables when I make this dish.

More Recipes You’ll Love!

  • overhead view of chicken pepperoni on a white plate
    Chicken Pepperoni with Linguine
  • overhead shot of chicken marsala with mushrooms on a white platter
    Classic Chicken Marsala Recipe
  • overhead shot of chicken picante on a white plate
    Easy Chicken Piccata Recipe
  • close up of chicken saltimbocca on a white plate
    Chicken Saltimbocca Recipe

overhead partial image of chicken primavera in a white bowl

Chicken Pasta Primavera

Chef Dennis Littley
One of the easiest, healthiest Restaurant Style dishes you can make at home is my Chicken Primavera Aioli and easily adaptable to the vegetables you have on hand.  Serve this dish to your family in less time than it takes to pick up takeout.
5 from 46 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Entree
Cuisine Italian
Servings 4
Calories 528 kcal

Ingredients
  

  • 1 pound chicken tenders or protein of your choice
  • ½ cup flour seasoned with seas salt and black pepper
  • 3 tablespoons olive oil more as needed
  • 2 cup mushrooms sliced
  • 1 cup zucchini quartered and sliced
  • 1 cup yellow squash quartered and sliced
  • ½ cup onions diced
  • 2 cloves garlic chopped
  • 1½ cup broccoli florets blanched
  • 1 cup carrots sliced and blanched
  • 1 cup green beans blanched
  • 1 ounce white wine or rose wine to deglaze the pan
  • 1 cup grape tomatoes
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon basil finely chopped
  • 1 tablespoon Italian Parsley finely chopped
  • ½ pound cavatappi of your favorite pasta or grain
  • ½ cup chicken stock more or less as desired
  • sea salt and black pepper to taste
  • 2 tablespoons grated Romano cheese more or less as desired

Instructions
 

  • Cook your pasta per instructions on box, rinse, cool and set aside until needed
  • Mix the flour with sea salt and black pepper.
  • Dredge the chicken tenders in the seasoned flour
  • Place a large saute pan over medium-high heat with 2 tablespoons of olive oil. Add the chicken to the pan and saute for 2 minutes, turn the chicken and continue cooking.
  • After turning the chicken add the mushrooms, onions, zucchini, yellow squash, and garlic to the pan and saute for 2 -3 minutes. Stir as needed
  • Add the broccoli, carrots, and green beans. Season with garlic, and onion powder. Continue cooking the vegetables and chicken for another 1-2 minutes, stirring as needed.
  • Add the tomatoes, basil, and parsley (reserve a little of the basil and parsley to garnish the dish when serving)
  • Add a splash of wine or stock to deglaze the pan and get all the tasty bits off the bottom of the pan.
  • Add the cooked pasta, chicken stock and grated Romano cheese to the pan and season with sea salt and black pepper to taste.
  • Reduce the heat to low and allow to simmer for another minute or two. You can add a little chicken stock or olive oil if the pasta seems to dry.
  • Garnish with parsley, basil, grated Romano cheese, and black pepper and enjoy this delicious restaurant-style dish packed with garden-fresh vegetables.

Nutrition

Calories: 528kcalCarbohydrates: 59gProtein: 38gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 76mgSodium: 253mgPotassium: 1300mgFiber: 6gSugar: 9gVitamin A: 6334IUVitamin C: 57mgCalcium: 108mgIron: 3mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 46 votes (44 ratings without comment)

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Gill says

    May 07, 2023 at 3:16 am

    Hi
    If using salmon does this need the flour coating also would I still use chicken stock??

    Reply
    • Chef Dennis Littley says

      May 07, 2023 at 8:12 am

      You can dredge the salmon in flour if you want a little crust to the salmon, but you don’t have to use flour at this point. You can season the salmon before cooking, that will add flavor. As for the chicken stock, you can use it or vegetable stock, I use chicken stock in a lot of seafood dishes as I find it adds more flavor, and you really can’t notice the chicken flavor.

      Reply
  2. Ruthie says

    March 20, 2022 at 6:53 am

    What do you do with the seasoned flour in this recipe?

    Reply
    • Chef Dennis Littley says

      March 20, 2022 at 7:53 am

      us the flour to dredge the chicken before sauteing it. Sorry for the confusion.

      Reply
  3. Mary Frances says

    September 17, 2015 at 9:33 am

    5 stars
    This looks so yummy Dennis!! The video was very helpful 🙂

    Reply
    • Chef Dennis Littley says

      September 17, 2015 at 11:11 am

      I’m glad you liked it Mary Frances!

      Reply
  4. Liz says

    September 03, 2015 at 9:57 am

    Sounds nice – thank you.

    Reply
    • Chef Dennis Littley says

      September 05, 2015 at 7:34 am

      you’re very welcome Liz and thanks for stopping by!

      Reply


My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

More about me →

Fan Favorites

  • overhead view of barbecued half racks of baby back ribs on a white platter
    Oven Baked Baby Back Ribs
  • sliced meatloaf with the rest of meatloaf on a white platter
    Classic Meatloaf Recipe with Zesty Glaze
  • shredded cabbage mixed with coleslaw dressing in a glass bowl.
    Easy Homemade Coleslaw Recipe
  • Banana bread sliced on a cutting board.
    Banana Bread Recipe
  • chicken parm with pasta on a white plate
    Chicken Parmesan Recipe
  • seasoned crispy chicken legs on a foil wrapped tray
    Baked Chicken Legs

Featured In

Collage showing where Ask Chef Dennis has been featured.

Footer

↑ back to top

INFO

  • Privacy Policy
  • Disclosure Policy
  • Cookie Policy
  • Accessibility Policy

SUBSCRIBE

Sign Up Today and start getting my easy-to-make restaurant-quality recipes!

CONTACT

  • About
  • Contact

© 2009-2025 · Ask Chef Dennis · 30 N. Gould Street, STE 7204, Sheridan, Wyoming, 82801

Proud Member of:
Mediavine Publisher Network

Let's Get Social

Pinterest Facebook Flipboard Instagram YouTube LinkedIn

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.