Chicken Pasta Primavera Recipe
Chicken Pasta Primavera Recipe photo by Taste of Home

Chicken Pasta Primavera Recipe

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"This colorful combination of chicken, pasta and vegetables is very popular at my house," notes Raelynn Bulkley from Pleasant Grove, Utah. Coated in a creamy sauce, the made-in-minutes meal is sure to be well-received at your house, too.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 2 cups uncooked spiral pasta
  • 1 pound boneless skinless chicken breasts, cubed
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 1 package (16 ounces) frozen broccoli-cauliflower blend, thawed
  • 3/4 cup heavy whipping cream
  • 3/4 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 cup: 580 calories, 30g fat (18g saturated fat), 151mg cholesterol, 1027mg sodium, 39g carbohydrate (6g sugars, 4g fiber), 38g protein


  1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the vegetables and cream; cook until vegetables are tender.
  2. Drain pasta. Add the pasta, cheese, salt and pepper to skillet; cook and stir until heated through. Yield: 4 servings.
Originally published as Chicken Pasta Primavera in Quick Cooking March/April 2002, p61

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Feb. 10, 2015

"My family and I enjoyed this very much.... I doubled the portions and did as others suggested and used evaporated milk with 2 tsp of flour to thicken it. I added a chicken bouillon, onion powder and Italian seasoning to the chicken while it was cooking as well.....Delicious!"

Reviewed Jan. 4, 2015

"I made this tonight and it was very good. I will make it again. Next time I may substitute a California blend bag of vegetables that has broccoli, carrots, snap peas and califlower."

Reviewed Mar. 31, 2014

"Made this tonight and was pleasantly surprised. Very tasty and simple to prepare. I didn't have heavy cream so took the suggestion of others and used evaporated milk and it still tasted yummy. Glad it helped to lessen the calorie count a little too. I might try adding a little extra sauce next time so it's a bit creamier. I wIll definitely be adding this to the rotation."

Reviewed Mar. 31, 2014

"One of my favorite go-to meals. It is so easy to keep most of the ingredients on hand."

Reviewed Mar. 30, 2013

"My family and I love this recipe. I have made it often."

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