Mediterranean Chicken Pasta Primavera
This dish brings together tender chicken, colorful vegetables and bright Mediterranean flavors in one simple bowl. It feels light but still filling. The sauce is fresh and lemony, and you can keep it brothy or make it creamy depending on your mood. It’s a great weeknight option because everything cooks in one pan while the pasta boils on the side.
Time
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Ingredients
Pasta
Short pasta such as farfalle, penne or rotini
Chicken
Boneless, skinless chicken breasts or thighs, cut into bite-size pieces
Vegetables
Broccoli florets
Red bell pepper, sliced or chopped
Yellow or red onion, chopped or sliced
Cucumber, diced (you can add it fresh on top or mix it in at the end)
Tomatoes (cherry or Roma), halved or diced
Pitted Kalamata or green olives
Aromatics & Seasonings
Olive oil
Garlic, minced
Salt and black pepper
Italian seasoning or oregano
Optional: fresh dill or parsley for garnish
Optional: red pepper flakes
Sauce / Liquid Base
Chicken broth or stock
Optional: white wine for deglazing
Optional: heavy cream or cream cheese for a creamy finish
Lemon juice
Optional: grated Parmesan or feta
Instructions
Cook the pasta
Boil the pasta in salted water until al dente. Drain and set aside. Save a little pasta water in case you want to thin the sauce later.
Sear the chicken
Heat olive oil in a large skillet. Season the chicken with salt, pepper and Italian seasoning. Cook until golden and cooked through. Transfer to a plate.
Cook the vegetables
Add a little more oil if needed. Sauté the onion and bell pepper until softened. Add the broccoli and cook until it brightens and starts to turn tender.
Add garlic and deglaze
Stir in the garlic. Cook for 30 seconds. If using white wine, pour a splash in and scrape up anything stuck to the pan.
Build the sauce
Pour in chicken broth. Let it simmer for a couple of minutes.
For a creamy version, stir in a splash of heavy cream or a spoon of cream cheese until smooth.
Add tomatoes and olives
Stir in the tomatoes and olives. Let them warm up without overcooking.
Bring it all together
Return the chicken to the pan. Add the cooked pasta. Squeeze in lemon juice and toss gently. Adjust salt and pepper.
Add diced cucumber on top at the end if you prefer it fresh.
Finish
Garnish with parsley or dill. Add Parmesan or feta if you want extra richness.
Tips
Cut the chicken into even pieces so it cooks evenly.
Don’t overcook the broccoli. It should stay bright and tender-crisp.
If the sauce thickens too much, thin it with pasta water.
Add the tomatoes near the end so they stay fresh and sweet.
Use a mix of olives for a deeper briny flavor.
Stir the pasta in gently to avoid breaking the shapes.
Taste and adjust the lemon at the end. It lifts everything.
If adding cucumber, keep it raw for a cool contrast.
Variations
Creamy Lemon Version: Add cream and a bigger splash of lemon for a richer sauce.
All-Veggie Version: Skip the chicken and add zucchini or spinach.
Spicy Version: Add red pepper flakes or a little chili paste.
Herb-Heavy Version: Use fresh dill, basil or parsley.
Feta Upgrade: Add crumbled feta on top for a Greek twist.
Roasted Veg Version: Roast the broccoli and peppers first for a deeper flavor.
Whole-Wheat Pasta: Use whole-wheat or chickpea pasta for more fiber.
Pesto Finish: Stir in a spoon of basil pesto at the end.
Q&A
Can I use leftover chicken?
Yes. Add it near the end so it doesn’t dry out.
Can I make this without cream?
Yes. The broth and lemon alone make a bright, light sauce.
Can I freeze it?
It freezes better without the pasta. Freeze the chicken and sauce, then add fresh pasta later.
Can I prep ahead?
Chop the vegetables and marinate the chicken earlier in the day. Cook everything when ready.
What pasta shape works best?
Short shapes like penne or farfalle grip the vegetables and sauce well.
Is cucumber necessary?
No. It’s optional. Add it raw if you enjoy the cool crunch.
Nutrition
(Approx. per serving)
This varies depending on cream, cheese and pasta type. An average serving with a medium amount of sauce usually lands around:
Calories: 520–620
Protein: 32–36 g
Carbs: 52–58 g
Fat: 18–25 g
Conclusion
This pasta works for almost any night. It’s flexible, colorful and full of Mediterranean flavor. You can keep it light or make it creamy, and it always comes together without much effort. Let me know if you want a lighter version, a keto version, or a creamy restaurant-style version.