Real Recipes From Real Home Cooks ®

chicken primavera

(11 ratings)
Blue Ribbon Recipe by
Jenny Unternahrer
Wayland, IA

Everyone loves this creamy pasta dotted with colorful veggies from our garden.

Blue Ribbon Recipe

Who's ready for creamy deliciousness?! This is one fabulous go-to chicken casserole recipe. It takes a little time to make, but it's well worth it. The homemade garlic cream sauce is full of cheesy flavor. Grilled chicken adds a touch of smoky flavor, while onions and peppers give this casserole a bit of freshness. A hearty, cheesy dinner that can be served with a side salad and garlic bread. This is a great casserole-type dish but made with all fresh ingredients. If you like mushrooms they would be a great addition with fresh basil on top.

— The Test Kitchen @kitchencrew
(11 ratings)
yield 6 -8
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For chicken primavera

  • 3 - 4
    skinless boneless chicken breasts
  • 1 Tbsp
    olive oil
  • salt and pepper
  • 1/2
  • 1/2
    green pepper
  • 1/2
    yellow pepper
  • 12 oz
    favorite pasta, cooked
  • 1 c
    Italian blend cheese or mozzarella
  • 1 Tbsp
    olive oil
  • 1 Tbsp
    all-purpose flour
  • 1/2 tsp
    garlic, minced
  • 1/2 c
    white wine (less if yours is strong flavored)
  • 1/3 c
    frozen chopped spinach
  • 2 c
    half and half
  • 1 - 1 1/2 c
    shredded Parmesan (not the stuff in the shaker)

How To Make chicken primavera

Test Kitchen Tips
You can easily bake or pan-fry the chicken if it's not grilling season.
  • Chicken in a bowl with oil and seasonings.
    Cut chicken breast so they are even in thickness for grilling. Add to a bowl with a little bit of olive oil, salt, and pepper. Boil pasta to box directions and set aside.
  • Grilling chicken breasts.
    Heat and grill chicken breasts until done. Set them aside while preparing the sauce.
  • Olive oil in a pan with flour and garlic.
    Garlic Cream Sauce: Drizzle about 1 Tbsp olive oil in a pan. Add garlic and saute for just a moment or two so as not to burn the garlic. Add the flour, cooking for a moment until bubbling.
  • Adding half and half.
    Then add the half and half, slowly, whisking to prevent lumps.
  • Adding wine to the skillet.
    Add wine whisking to prevent lumps.
  • Adding spinach to the skillet.
    Add spinach to the flour mixture and bring to a boil until the sauce begins to thicken.
  • Parmesan cheese added to the sauce.
    Once the sauce has thickened, stir in Parmesan until blended. Stir in salt and pepper to taste. Remove from heat and set aside.
  • Onions and peppers in a skillet.
    Dice or chop your onions and bell peppers. In a separate pan, saute in a little bit of olive oil until they are soft.
  • Diced chicken, onions, and peppers added to the cream sauce.
    Dice chicken and add it to the garlic cream sauce along with the cooked onions and bell peppers.
  • Stirring pasta into the cream sauce.
    Add pasta and stir until everything is mixed well.
  • Mixture poured into a baking dish and sprinkled with cheese.
    Spread into a 9x13 baking dish and cover with cheese. Bake for 25 minutes at 350 degrees or until the cheese is brown and the dish is bubbly hot.
  • Chicken Primavera on a plate with salad and a roll.
    Note: You can use other favorite veggies like zucchini and yellow squash, broccoli, mushrooms, etc. Ideas are unlimited. If your kids don't like those then dice them finer. I am not a fan of zucchini or squash but I can tolerate them cut small.