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Chicken Pasta Primavera

"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

Ingredients

  • 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

Directions

  • 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.
  • Drain pasta. Add the pasta, cheese, salt and pepper to skillet; cook and stir until heated through.
Nutrition Facts
1 cup: 580 calories, 30g fat (18g saturated fat), 151mg cholesterol, 1027mg sodium, 39g carbohydrate (6g sugars, 4g fiber), 38g protein.

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Reviews

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Average Rating:
  • Adam
    Aug 2, 2020

    If you use an entire bag of pasta, double the sauce. It was delicious.

  • Grammy Debbie
    Apr 30, 2020

    Absolutely delicious and so easy to make! The only difference I made was to double the recipe and add some broccoli that I cooked in a steam-n-bag in addition to the bag of broccoli/cauliflower mixture. I served it with my version of the Red Lobster cheese/garlic biscuits and it was a delicious, filling meal on a chilly spring evening.

  • Kathy
    Apr 18, 2018

    We really liked this and it will be a dish I will make many times!After reading the reviews I decided to combine another recipe I had for Primavera, so glad I did. I made 1-1/2 cups Penne, quick cook in a skillet. In another skillet. I put 1 Tablespoon butter, 1 Tablespoon olive oil, 3 Tablespoons chopped garlic and about 5 chicken tenders cut up into bite size pieces (seasoned with s&p, garlic powder and Italian seasoning). I cooked on high heat until the chicken was no longer pink, about 4-5 minutes, stirring frequently. Then I added 2cups asparagus, chopped bite size, 1 cup thin sliced carrot, 1 cup cherry tomatoes, halved. Saute' about 2 minutes. Add 3/4 cup heavy whipping cream and 3/4 cup shaved Parmesan cheese. Stir until cheese melts, add the pasta stir until blended. Serve and enjoy!

  • Nati82
    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!

  • debbie0310
    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.

  • Incrediblehutch
    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.

  • eulaboots
    Mar 31, 2014

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

  • Vivm
    Mar 30, 2013

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

  • DeeSilva
    Mar 12, 2013

    No comment left

  • 4angels9798
    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