Creamy PHILADELPHIA® Pasta Primavera Recipe -
Creamy PHILADELPHIA(R) Pasta Primavera Recipe
  • READY IN 30 mins

Creamy PHILADELPHIA® Pasta Primavera

Recipe by  

"Penne pasta is combined with boneless chicken breast, red bell pepper, fresh asparagus, and zucchini in a cream sauce."

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Ingredients Edit and Save

Original recipe makes 6 (1 1/3-cup) servings Change Servings
  • PREP

    15 mins

    30 mins


  1. Cook pasta as directed on package.
  2. Meanwhile, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is cooked through, stirring frequently. Add broth and cream cheese; cook 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well.
  3. Drain pasta; return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)
Kitchen-Friendly View


  • How to Make it Meatless: Omit chicken. Prepare as directed, cooking vegetables until crisp-tender.
  • Substitute: Prepare as directed, using whatever vegetables you have on hand.
  • How to Store Dried Pasta: Dried pasta will last almost indefinitely if stored in an airtight glass or plastic container in a cool dark place. Dried whole wheat pasta can turn rancid, however, so should be used within the recommended time listed on the package.

Reviews More Reviews

Most Helpful Positive Review
Oct 04, 2010

I recommend doubling the Italian dressing (4 tablespoons) and cream cheese (8 ounces) Quick, easy weeknight meal! We prefer it with broccoli florets instead of zucchini.

Most Helpful Critical Review
Mar 01, 2010

this was ok - nothing amazing, but nice for a quick weeknight meal.


12 Ratings

Feb 25, 2010

My husband (who is a picky eater!) and I loved this meal! It was so quick and easy. I didn't have any fresh veggies on hand, so I used a frozen stir fry mix instead. Highly recommend this!

Nov 04, 2014

It was a winner in my house as a family of 9 it really went well, the sause was not to runny. i used Asparagus and brocoli florets didnt have a red pepper. Next time I think I am going to use shrimps.

Jul 15, 2014

Made a few substitutions, because of what I had on hand. It was delicious

Jul 08, 2014

This recipe is a keeper with a few alterations. I agree with using more Italian dressing, I used 3 tbs & it was fine. I did add carrots, red onion, mushrooms, &peas, in addition to the called for vegetables(we're vege people). When I make this again I will use only 1/2 - 3/4 cup of broth since the sauce did not thicken much. Heating thru will take closer to 5 minutes(mine was lukewarm after heating for 2 minutes). Crusty bread on the side will go nice with this dish

May 17, 2010

We didn't care for this at all. I found the red pepper to be very overpowering, and the sauce never really thickened. I followed the recipe. Won't be making again.

Apr 19, 2010

So, so yummy, and easy to make. I've left out the chicken and sustituted broccoli and carrots for the zucchini and asparagus.


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  • Calories
  • 375 kcal
  • 19%
  • Carbohydrates
  • 38.2 g
  • 12%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 27.3 g
  • 55%
  • Sodium
  • 444 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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