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spring pasta with grilled chicken, asparagus, peas

Gluten Free Spring Pasta

This creamy spring pasta is a light yet satisfying dish made with Banza cavatappi, grilled chicken, asparagus, frozen peas, and a lemony herb cream sauce. It’s a quick, protein-packed meal that celebrates seasonal flavors with simple ingredients like garlic, shallot, butter, and Herbes de Provence. Perfect for busy weeknights or casual spring dinners, this recipe brings brightness and comfort to your table in under 45 minutes.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 6-8 Chicken Tenders or 2 Chicken Breasts
  • 1 box Banza Pasta preferably penne or cavatappi
  • 1 Bunch Fresh Asparagus chopped
  • 1/2 cup Frozen Peas no need to unthaw
  • 1 small Shallot minced
  • 2-3 cloves Fresh Garlic minced
  • 1 tsp White Wine Vinegar
  • 2 tsp Garlic Powder
  • 3 tsp Herbs de Provence
  • 1/3 cup Parmesan Cheese freshly grated
  • 2/3 cup Chicken Stock
  • 1/4 cup Pasta Water reserved from cooking
  • 1/4 cup Heavy Whipping Cream
  • 2-3 tbsp Butter

Method
 

  1. First, grill your chicken with salt, pepper and a little bit of extra Herbs de Provence. Once finished, let rest and sliced.
  2. 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.
  3. 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.
  4. Add your frozen peas and cover for an additional 3-4 minutes.
  5. Next, add your garlic powder, Herbs de Provence, lemon juice and white wine vinegar.
  6. Slight turn up your heat and add chicken stock, pasta water, heavy cream and butter. Once simmering, add grated parmesan and stir.
  7. Reduce heat back to a simmer (once brought to a boil), and add your pasta.
  8. Finally, toss in grilled chicken and top with a little extra grated parmesan cheese.

Notes

This recipe makes for great leftovers, too! You can easily reconstitute with a little extra chicken stock, butter and parmesan if desired.