Creamy Pasta Primavera
A creamy, veggie-packed pasta dish with juicy rotisserie chicken and a homemade Alfredo-inspired sauce.Ready in about 40 minutes, this recipe is protein-rich, customizable with seasonal vegetables, and perfect for a quick weeknight dinner or meal prep.
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.
