Creamy Chicken Primavera


This is a quick easy dinner that tastes even better the next day. I cut the recipe in half because there was just too much left over but if your feeding more than two people just double the recipe. I also make garlic bread when I make this … it compliments it nicely.


  • 1/2 pound of rotini,  ziti, bow ties  or any think short pasta
  • 2 tablespoons olive oil
  • 1 pound boneless chicken cubed ( I buy tenders and chop after I cook them )
  • 1 pound frozen veg mix – (I use broccoli, cauliflower, and carrot mix) you can use fresh too if you steam them slightly before mixing in with the sauce. I also saute grape tomato halves if i have them and add as well. Just use what veggies you like 🙂
  • 4oz cream cheese
  • 1/2 cup Italian dressing
  • 1/2 cup milk
  • 1/4 cup fresh grated Parmesan cheese (optional)


  1. Boil pasta according to package.
  2. Heat oil in skillet and cook chicken on med-high until there is no more pink.
  3. Remove chicken from pan and empty juice, on low to med heat melt cream cheese and stir is milk and Italian dressing whisk all lumps until creamy and thickened, ( about 8 minutes) add chicken cubes  and turn heat off or leave on lowest setting stirring occasional.
  4. Steam vegetables until thawed, drain and mix into cream sauce.
  5. Let cool at least three minutes and stir well again, serve and top with fresh Parmesan cheese …. enjoy 🙂
  6. Drain pasta well and mix pasta and cream sauce with chicken and vegetables in a large bowl.



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