Creamy Garlic Pasta Primavera

Robyn Bruce


I made this last week and loved it so thought I'd share. Hope you enjoy it!


★★★★★ 1 vote

10 Min
25 Min
Stove Top


  • 1 Tbsp
    vegetable oil
  • 1 lb
    boneless, skinless chicken breast cut into bite sized pieces (about 2 large breasts)
  • 1/3 c
  • 24 oz
    frozen bag of bird's eye or green giant corkscrew pasta with vegetables (such as broccoli, carrots, snap peas, etc.) i bought the bag that had the "built in" cheese sauce. was awesome!
  • 1/3 c
    heavy whipping cream
  • 1/2 c
    shredded parmesan cheese (not grated)
  • ·
    garlic powder to taste
  • ·
    dried basil to taste (or fresh, if you have it)

How to Make Creamy Garlic Pasta Primavera


  1. In a 12 inch skillet, heat oil over medium-high heat. Add chicken, cook 6 to 7 minutes, stirring frequently, just until chicken is no longer pink in center.
  2. Stir in water and frozen pasta-vegetable mixture. Cover; cook 6-8 minutes, stirring occasionally, until vegetables are hot. Stir in whipping cream and cook 2 to 3 minutes or until hot.
  3. Turn off heat. Stir in cheese. Let stand 2-3 minutes or until cheese is melted. Sprinkle with basil. Serve with additional shredded parmesan cheese if desired.

Printable Recipe Card

About Creamy Garlic Pasta Primavera

Course/Dish: Chicken Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy

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