PHILADELPHIA Creamy Pasta Primavera Recipe -
PHILADELPHIA Creamy Pasta Primavera Recipe
  • READY IN 30 mins

PHILADELPHIA Creamy Pasta Primavera

Recipe by  

"Chicken breast, penne pasta, and garden fresh vegetables are tossed in a creamy sauce made with cream cheese."

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Ingredients Edit and Save

Original recipe makes 6 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 spread; cook 2 min. or until cream 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.)
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Reviews More Reviews

Most Helpful Positive Review
Oct 29, 2010

Have made this twice now, both times with broccoli instead of asparagus. I recommend adding as much as double the sauce.

Most Helpful Critical Review
Jun 13, 2011

I love the idea of this recipe, especially the vegetables and the cream cheese base. But for some reason, my sauce came out too watery - I wonder if this was a common thing amongst other recipe makers or maybe I didn't let it simmer long enough. Anyway, the only things I changed was added a small vine tomato (will probably use roma or cherry tomatoes next time around), and used a green pepper instead of red. It was an interesting taste.

Nov 22, 2008

very good and easy to make.. and suprisingly not bad for you since I used fat free cream cheese. But I did have to double the cream cheese and broth we like to have more sauce and I substituted the Penne and used Bow Tie past instead. And added red pepper just to spice it up a bit more. Yum!!

May 25, 2010

Made exactly as directed except used broccoli and shredded carrots instead of the zuchini and asparagus.

Feb 19, 2009

This was tasty. I changed up the vegetables a bit to use what I had in the fridge; green pepper, mushrooms, zucchini, green onions, tomatoes, and spinach. I also cooked the chicken and veggies in some oil instead of salad dressing as I had a dry italian pack and just added it in as I cooked them. The only other thing I did different was to add a dash or two of Worcestershire. Overall a very yummy, simple dish.

Feb 15, 2011

Add some Italian seasoning and you've got a great meal. Super quick and easy!

Sep 14, 2009

I didn't have all the veggies called for so I used some frozen peas and carrots instead. It still turned out really good. I like it both hot and cold!

Mar 30, 2009

My kids like this recipe and will make this dish again.


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  • Calories
  • 381 kcal
  • 19%
  • Carbohydrates
  • 41.6 g
  • 13%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 38.1 g
  • 76%
  • Sodium
  • 350 mg
  • 14%

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

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