Spring is my favorite season to cook—everything feels a little lighter, a little greener, and a lot more vibrant. This creamy spring pasta with Banza cavatappi, grilled chicken, asparagus, peas, and a bright lemony-herb sauce has quickly become a go-to dinner in our house. It’s satisfying without being heavy, packed with veggies, and full of flavor thanks to a few simple ingredients you probably already have on hand.
Why I Love This Pasta
First off, I’m a big fan of Banza pasta—especially the cavatappi shape. It holds the sauce beautifully, has great texture, and the added bonus of being made from chickpeas means it packs a little extra protein and fiber. But what really makes this dish sing is the combination of spring vegetables (hello, asparagus and peas), creamy lemon sauce, and that little French twist from Herbes de Provence.
Let’s cook.
Ingredients
- 1 box Banza cavatappi pasta
- 2 grilled chicken breasts, sliced (or chicken tenders, about 6-8)
- 1 bunch asparagus, trimmed and chopped
- 1 cup frozen organic peas (no need to thaw)
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons butter
- ½ cup heavy cream
- Juice and zest of 1 lemon
- 1 teaspoon Herbes de Provence
- Salt and black pepper to taste
Directions
1. Grill Your Chicken
Season chicken breasts (or tenders) simply with salt, pepper, and a pinch of Herbes de Provence. Grill until fully cooked, then let rest before slicing. (You can also use rotisserie or pre-cooked grilled chicken if you’re short on time.)
2. Boil the Pasta
Cook the Banza cavatappi according to the package instructions. Don’t forget to salt the water! Drain and set aside, reserving about 1/4 cup of the pasta water.
3. Make the Sauce
In a large skillet, add your olive oil and bring to medium heat. Add the asparagus, shallot and garlic and cook for about 4 minutes. Add your frozen peas and cover on low.
Once the veggies are soft, add your butter, pour in the cream, lemon juice, chicken stock, a little bit of pasta water, grated parmesan cheese and sprinkle in the Herbes de Provence. Let the sauce simmer gently for a few minutes, just until slightly thickened. A tip is to bring to a quick boil and reduce the heat to low.
4. Toss It All Together
Add the drained pasta into the sauce. If it feels too thick, stir in more chicken stock – just a splash though! Toss in the sliced grilled chicken. Season with salt and freshly ground black pepper to taste.
Serve & Enjoy
Dish it up while it’s warm, and if you’re feeling fancy, garnish with fresh herbs or a bit of grated parmesan (optional, but recommended). This dish is creamy, bright, and full of spring flavor without feeling too rich.
Whether you’re feeding a family or just want something comforting and seasonal, this pasta hits the mark. It’s a celebration of spring in a bowl—with minimal effort and maximum flavor.
Gluten Free Spring Pasta
Ingredients
Method
- First, grill your chicken with salt, pepper and a little bit of extra Herbs de Provence. Once finished, let rest and sliced.
- Boil your pasta until al dente (around 6-7 minutes) or slightly longer to 8-9 minutes. The packaging will give you the best time measurements.
- While the pasta is boiling, add your chopped asparagus, minced shallots and garlic to the olive oil in a large skillet. Let cook for around 4 minutes on low-medium.
- Add your frozen peas and cover for an additional 3-4 minutes.
- Next, add your garlic powder, Herbs de Provence, lemon juice and white wine vinegar.
- Slight turn up your heat and add chicken stock, pasta water, heavy cream and butter. Once simmering, add grated parmesan and stir.
- Reduce heat back to a simmer (once brought to a boil), and add your pasta.
- Finally, toss in grilled chicken and top with a little extra grated parmesan cheese.
Notes
Let me know if you give it a try—I love hearing how you make recipes your own!
Happy eating!
Hannah Gillespie
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