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Chicken Pasta Primavera Recipe

Chicken Pasta Primavera Recipe

"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. YIELD: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


  • 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.

Nutritional Facts

1 serving (1 cup) equals 580 calories, 30 g fat (18 g saturated fat), 151 mg cholesterol, 1,027 mg sodium, 39 g carbohydrate, 4 g fiber, 38 g protein.

Reviews for Chicken Pasta Primavera

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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."

Reviewed Aug. 4, 2012

"This was so fast and delicious. I used evaporated milk instead of the cream. Next time I make this, I will use more vegetables, adding more sauce as needed. YUM"

Reviewed Apr. 10, 2012

"I used fresh cauliflower, evaporated milk instead of whipping cream (as suggested by another reviewer), and shredded Parmesan cheese. It was delicious!"

Reviewed May. 23, 2008

"A great wqy to get the taste, but not all the fat is to substitute Evaporated Milk for the Whipping Cream. You will retain the rich taste of the cream, without all the fat."

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Wine Pairings

Full-Bodied White Wine

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