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Bountiful and bright, Chicken Primavera is packed with Spring greens and has dropped the traditional weighty pasta in favour of protein-packed chicken breast. My nutrition-focussed seasonal offering includes snappy asparagus, bitey green peas, leafy spinach and is lifted with fresh basil and zesty lemon. Lighten it up and lower the calories further with a non-dairy-based cream for an ultimate primavera powerhouse.

A not-too distant cousin of this creamy chicken primavera recipe is salmon Florentine with chicken and asparagus. It shares the same low carb, high protein and all-the-greens philosophy, with just a splash of dry white wine (if you want it). Give chicken the night off!

Top down shot of chicken primavera in a pan with creamy sauce

Besides, obviously, flowers in bloom and the appearance of fluffy white newborn lambs in fields, the wide choice of seasonal vegetables is my favourite thing about Spring. Gone (not completely) are the heavy roots and thick, dark leaves of winter making way for more delicate and grassy green shoots and peas.

This time of year, I need less of the comfort carbs offer and crave invigorating fruits, salads and vegetables, and energy-sustaining white meats and fish.

Until we meet higher temperatures and outdoor dining, I’ll be eating green minestrone soup, Spring pea and arugula salad, creamy chicken and green peas and salmon orzo with Tuscan kale pesto. What about you?

Creamy chicken primavera recipe

Primavera, meaning Spring in Italian (and Spanish and Portuguese) is a light, creamy pasta dish riddled with the freshest, greenest vegetables that the season has to offer. The bright flavours are encouraged with sharp parmesan cheese, garlic, lemon zest and fresh herbs.

Around Easter time, I’ll always serve up a Spring pasta primavera with either orzo pasta or risotto. But this year I’ve adapted the recipe to suit my needs. At the moment, I’m prioritising protein over starchy carbs so I’ve ditched the pasta in favour of chicken.

Chicken and cream are a dreamy combination, so I didn’t feel anything was lacking. In fact, I might even say I preferred this recipe to the original!

It’s lusciously saucy and the sweet chicken breast contrasts the edgy, acidic lemon and hard cheese. Try it for yourself and tell me I’m right!

Close up shot of chicken primavera in cream sauce with peas and asparagus

Variations

Mirroring the colours outside, classic primavera dishes are an appealing yellow and green. Common ingredients are zucchini (courgette), peas or broad beans, asparagus, broccoli, baby leeks, snow peas (mange tout). All crisp and crunchy and vivid.

That said, you can use almost any of the vegetables you have in the fridge or freezer- no matter the hue. Bell peppers, cherry tomatoes, red onions will all work despite their clash with the colour code!

The only reservations I would make are thick, solid vegetables like butternut squash, carrots or cauliflower for example. They’re too sturdy and reminiscent of darker days.

I’ve used basil in my creamy chicken primavera, but you could use parsley, dill or even mint. Just keep it fresh- dried herbs tend to be dusty and overbearing in this dainty dish.

Lastly, cream. I’m mildly lactose intolerant so I’ll sometimes opt for a dairy-free version. Milk and cream alternatives are a great match for dairy cream consistency and maintain the desired silkiness. I’ve tried it!

I used light (single) soya cream as a substitute for heavy (double) cream in this recipe, but you could also use oat if that’s what you prefer.

Process shots of all chicken primavera ingredients on a cutting board

Recipe tips and notes

Swapping traditional pasta for chicken in this primavera recipe meant lower carb content and higher protein- which I am all about these days!
I split the chicken breasts in half to slim them down for a quicker cook.
Named after the bright greens of Spring, my primavera lives up to its name and is bursting with all the greens I could find in my fridge and freezer.
Yes! I used frozen vegetables (peas)! New evidence has come to prove that frozen vegetables are as nutritious as their fresh counterparts, and sometimes more tasty as they are harvested and frozen at their peak, rather than picked before they are ripe (like fresh).
Use whatever vegetables you have available to you, but remember, the category is…Spring!
Where I do always insist on fresh is herbs. And zest. Fresh herbs and freshly zested lemon are unparalleled in their contribution. Only fresh will add the zing and vivacity I’m looking for.
And especially in cream-rich dishes like this creamy chicken primavera recipe. These lively notes will bring balance and complexity to what could be a heavy meal.
If you avoid heavy (double) cream, try a plant-based alternative. I like to use either soya or oat in its place. They contain fewer calories for the same creaminess.
Some people say they can detect an aftertaste to dairy-free milk and cream, but thanks to the punchy garlic, basil and Parmesan in this recipe, there’s no need to worry.
Finally, to ensure a silky sauce, grate your own This is an affiliate link.Parmesan. Pre-grated cheese contains anti-caking agent which leaves a gritty texture and prevents a smooth finish. It also dilutes the bold and tangy flavour of the cheese.

Process shots of chicken primavera being cooked in a pan

Serving suggestions

A Primavera dish is traditionally pasta based, bring your favourite carb back to the table as a side. I like long pasta like tagliatelle or This is an affiliate link.spaghetti with plenty of butter. Cacio e pepe is simple, yet elegant; This is an affiliate link.bucatini pasta laces with a grinding of black pepper and shavings of hard Italian cheese.

Is any Italian-inspired meal ever complete without garlic bread?? My family would argue ‘no!’. This quick and cheesy air fryer garlic bread recipe is perfectly crusty- ideal for soaking up the creamy primavera sauce.

Storage and leftovers

I cannot recommend freezing cream-based dishes. Even plant-based cream dishes. The integrity of the velvety sauce is compromised on freezing, and once thawed and reheated the result is grainy and unpleasant. Totally not worth it!

You can, however, save any leftover chicken primavera in the fridge for 3-4 days. Store it in an This is an affiliate link.airtight container then reheat gently on the stovetop or in the microwave.