30-Minute Creamy Garlic Chicken Pasta Primavera
This one-skillet pasta dish combines tender chicken strips with colorful vegetables including broccoli, carrots, and sugar snap peas in a rich garlic cream sauce. The frozen pasta-vegetable mixture makes this a convenient weeknight dinner that's ready in under 20 minutes. Fresh Parmesan cheese and optional basil add bright finishing touches to this satisfying family meal that delivers restaurant-quality flavors with minimal cleanup.
Ingredients
- 1 tablespoon olive or vegetable oil
- 1 lb boneless skinless chicken breasts, cut into bite-size strips
- ⅓ cup water
- 1 bag (24 oz) frozen pasta, broccoli, carrots, sugar snap peas & garlic sauce
- ⅓ cup whipping cream
- ⅓ cup red bell pepper, diced
- ½ cup Parmesan cheese, shredded
- fresh basil leaves, chopped(optional)
Instructions
- 1
Heat oil in 12-inch skillet over medium-high heat
- 2
Add chicken and cook 6 to 7 minutes, stirring frequently, until no longer pink in center
- 3
Stir in water and frozen pasta-vegetable mixture
- 4
Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are hot
- 5
Stir in whipping cream and bell pepper
- 6
Cook 2 to 3 minutes until hot
- 7
Turn off heat and stir in cheese
- 8
Let stand 2 to 3 minutes until cheese is melted
- 9
Sprinkle with basil and serve with additional Parmesan if desired
Tips
Use a large skillet to ensure even cooking and prevent overcrowding of ingredients
Don't skip the standing time after adding cheese - this allows it to melt properly and create a creamy sauce
Cook chicken just until no longer pink to avoid overcooking and drying out
Good to Know
Refrigerate leftovers up to 3 days in covered container
Can prep chicken strips and dice bell pepper up to 1 day ahead
Serve immediately while hot with additional Parmesan cheese and crusty bread
Common Mistakes
Don't add cream too early or it may curdle from high heat
Don't skip covering during vegetable cooking or they won't heat through properly
Substitutions
Dairy-Free Swaps
General Alternatives
Cook pasta separately, add fresh vegetables
FAQ
Can I use fresh vegetables instead of frozen?
Yes, but you'll need to cook them longer. Add hardier vegetables like carrots first, then softer ones like bell peppers and snap peas.
What if I don't have whipping cream?
Half-and-half works but will be less rich. Heavy cream creates the creamiest sauce. Avoid milk as it may curdle.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat gently in microwave or skillet with a splash of cream to restore creaminess.