This Creamy Pasta Primavera is a wholesome twist on classic comfort food, combining tender pasta, lean rotisserie chicken, and a medley of vibrant vegetables tossed in a silky homemade cream sauce.
Packed with protein, fiber, and healthy fats, it’s a balanced dish that feels indulgent without being heavy.
Quick to prepare, customizable with seasonal produce, and perfect for busy weeknights, it’s an everyday meal that’s both nourishing and satisfying.
Creamy Pasta Primavera
Equipment
- 1 Large Pot – for boiling pasta
- 1 colander (to drain pasta)
- 1 large skillet (for cooking vegetables and sauce)
- 1 Cutting board
- 1 Chef’s knife
- 1 wooden spoon (or spatula)
Ingredients
- 16 oz penne or bowtie pasta
- 4 tbsp butter
- 1 red bell pepper sliced into 2-inch strips
- 2 cups fresh broccoli florets
- 1 yellow squash sliced into half-moons
- ¾ cup shredded carrots or matchstick
- 8 oz button or cremini mushrooms sliced
- 3 cloves garlic minced
- 4 oz cream cheese
- 1 pint heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp salt
- Freshly ground black pepper to taste
- ¼ cup fresh parsley chopped
- 2 cups shredded rotisserie chicken
Instructions
- Cook the Pasta: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Add the pasta and cook according to the package directions until al dente—tender but still slightly firm in the center. Stir occasionally to prevent sticking. Once cooked, drain the pasta in a colander, drizzle with a teaspoon of olive oil (optional) to keep it from clumping, and set aside while you prepare the sauce and vegetables.
- Prepare the Vegetables: While the pasta is cooking, wash and cut all the vegetables. Slice the red bell pepper into thin, 2-inch strips. Cut the yellow squash into half-moon slices, trim the broccoli into bite-sized florets, and slice the mushrooms evenly. Shred or measure out the carrots. Having everything prepped ahead ensures quick and smooth cooking when you start the skillet step.
- Sauté the Vegetables: In a large skillet, melt the butter over medium-high heat until it begins to bubble and foam. Add the bell pepper, broccoli, squash, carrots, and mushrooms all at once. Stir them gently so each vegetable touches the heat. Cook for about 5 minutes, stirring occasionally, until the vegetables are crisp-tender—meaning they’re softened but still bright in color and slightly crunchy.
- Add the Garlic: Once the vegetables are nearly tender, stir in the minced garlic.Cook for about 30 to 60 seconds, stirring constantly so the garlic doesn’t burn. At this point, the kitchen should smell fragrant and inviting—this signals that the vegetables are well-seasoned and ready for the creamy base.
- Make the Creamy Sauce: Lower the heat to medium. Add the cream cheese to the skillet, breaking it into smaller chunks so it melts quickly. Pour in the heavy cream and sprinkle in the grated Parmesan cheese. Season with salt and freshly ground black pepper. Stir continuously as the cheeses melt and the cream thickens slightly, creating a rich, velvety sauce that coats the vegetables. This may take 3–5 minutes.
- Add Fresh Herbs and Chicken: Sprinkle in the freshly chopped parsley for a pop of color and herbal freshness. Next, fold in the shredded rotisserie chicken, allowing it to warm through in the sauce. The heat of the skillet will gently reheat the chicken while it absorbs the creamy flavors.
- Combine with Pasta: Finally, add the cooked and drained pasta directly into the skillet. Use tongs or a large spoon to gently toss everything together until every piece of pasta is fully coated in the creamy sauce and evenly mixed with the vegetables and chicken. Take your time here—thorough mixing ensures each bite has pasta, veggies, chicken, and sauce.
- Serve and Garnish: Taste and adjust seasoning with more salt and pepper if needed. For extra indulgence, top with additional Parmesan cheese and a sprinkle of parsley. Serve immediately while warm and creamy. Pair it with a fresh green salad or garlic bread for a complete meal.
Notes
- Substitute or add vegetables like zucchini, asparagus, green beans, red onion, or cherry tomatoes.
- Swap rotisserie chicken with grilled shrimp, turkey, or tofu for variation.
- Use whole wheat or gluten-free pasta for a healthier or allergy-friendly version.
- Freshly grated Parmesan melts better and adds more flavor than pre-shredded.
- Add a pinch of red pepper flakes for gentle heat.
- To lighten the sauce, use half-and-half instead of heavy cream.
- Always cook vegetables until just tender to keep them vibrant and nutrient-rich.
- Save some pasta water before draining—it can help thin the sauce if needed.
- This dish can be made vegetarian by simply omitting the chicken.
- Best served immediately for the creamiest texture, though it reheats well.
Chef’s Secrets for Creamy Success
The magic of this dish lies in balancing textures and flavors.
Always sauté vegetables quickly over medium-high heat to lock in color and crunch—they should never look soggy.
For the sauce, allow the cream cheese and Parmesan to melt slowly; rushing this step can make it grainy.
A splash of pasta cooking water can work wonders if the sauce feels too thick, ensuring it coats the pasta beautifully.
Finally, use freshly chopped herbs at the end to brighten the creamy richness with a fresh, aromatic finish.
Serving Suggestions for Any Occasion
This creamy pasta primavera is versatile enough to shine at a weeknight dinner or at a casual dinner party.
Pair it with a crisp green salad dressed with lemon vinaigrette to cut through the creaminess, or serve with warm garlic bread or focaccia to soak up the sauce.
For a lighter option, enjoy smaller portions alongside roasted vegetables or grilled chicken.
If you’re hosting, garnish with extra Parmesan and parsley for a restaurant-quality presentation that impresses with minimal effort.
Storage Tips for Lasting Freshness
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently on the stovetop over low heat, adding a splash of milk, cream, or broth to loosen the sauce back to its original creamy texture.
The pasta may absorb some of the sauce over time, so refreshing it with liquid is key.
Freezing is not recommended since cream-based sauces often separate after thawing, but this dish is quick enough to make fresh when needed.
Frequently Asked Questions
1. Can I make this recipe vegetarian?
Absolutely! Just leave out the chicken, and you’ll have a hearty, vegetable-packed pasta that’s still creamy and satisfying.
You can also add plant-based protein like chickpeas, white beans, or tofu for extra nutrition.
2. How can I make this recipe lighter?
To reduce calories and fat, swap heavy cream with half-and-half or a mix of milk and broth.
Use less cheese or opt for reduced-fat cream cheese. Whole wheat pasta also boosts fiber, making it a healthier option without losing heartiness.
3. What type of pasta works best?
Penne and bowtie are recommended because their shapes hold sauce and vegetables well.
However, you can use fusilli, rigatoni, or even spaghetti if that’s what you have on hand. Just adjust the cooking time according to the pasta type.
4. Can I prepare this dish ahead of time?
Yes, you can cook the pasta and chop the vegetables ahead to save time. However, it’s best to make the sauce fresh since cream sauces thicken as they cool.
If meal-prepping, store the components separately and combine just before serving.
5. How do I prevent the sauce from curdling?
Keep the heat at medium or lower once the cream and cheese are added. Stir continuously until everything is smooth and well-blended.
Avoid boiling the sauce, as high heat can cause dairy to separate.
