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Chicken-Bow Tie Primavera

 Chicken-Bow Tie Primavera
Rich and creamy and filled with appealing flavor, this dish is ideal for busy weeknights. “Serve with garlic toast for a speedy supper," suggests Mary Thomas of North Lewisburg, Ohio.
6 ServingsPrep/Total Time: 30 min.


  • 3-1/2 cups uncooked bow tie pasta
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 2/3 cup sliced fresh carrot
  • 1 tablespoon olive oil
  • 1 medium zucchini, halved lengthwise and sliced
  • 1 medium yellow summer squash, quartered and sliced
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 2 cups heavy whipping cream
  • 1-1/2 cups shredded Parmesan cheese
  • Additional shredded Parmesan cheese, optional


  • Cook pasta according to package directions. Meanwhile, in a large
  • skillet, saute chicken and carrot in oil for 5-6 minutes or until
  • chicken juices run clear; drain.
  • Add the zucchini, squash, seasoned salt and pepper. Cook, uncovered,
  • until vegetables are tender, stirring occasionally.
  • Drain pasta. Add the pasta, cream and Parmesan cheese to the chicken
  • mixture; stir to combine. Cook, uncovered, until cheese is melted.
  • Sprinkle with additional cheese if desired. Yield: 6 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.