Chicken and Broccoli Primavera

    30 minutes

    When I have leftover chicken I like to make this easy pasta for lunch. Kids love it too, and you can use whatever veggies you have on hand.

    90 people made this

    Serves: 4 

    • 1 1/2 cups farfalle pasta
    • 1 tin condensed cream of mushroom soup
    • 3/4 cup (190ml) milk
    • 1/4 cup grated Parmesan cheese
    • 1/8 teaspoon ground black pepper
    • 2 cups broccoli florets
    • 1/8 teaspoon garlic powder
    • 2 carrots, sliced thin
    • 300g cooked chicken, diced

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cook pasta in boiling water until al dente. Drain.
    2. Meanwhile, prepare the cream sauce. In a medium saucepan mix together cream of mushroom soup, milk, Parmesan Cheese, pepper, broccoli, garlic powder and carrots. Bring to a boil over medium heat. Reduce heat to low and cover. Simmer for 10 minutes or until vegetables are tender. Stir occasionally.
    3. Stir pasta and chicken into cream sauce and heat through.

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    Reviews and Ratings
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    Reviews in English (74)


    I sauted minced garlic, chopped onion, and chopped chicken breast in a pan. I boiled frozen veggies separately. I made sauce as stated and then added chicken, pasta, and veggies at the last minute. I put in a little more soup and milk than called for and it turned out great. I highly recommend this dish.  -  22 Aug 2003  (Review from Allrecipes USA and Canada)


    This recipe is good but it's not one I would serve with company. When cooking the soup with the carrots and broccoli, it took too long and I wonder if that is why the sauce was too thick. Once mixed with the pasta, it just didn't seem like there was enough or that something needed to be added (like double the sauce?). I will still try again, and despite these minor flaws, it was good.  -  09 Mar 2002  (Review from Allrecipes USA and Canada)


    This is my boyfriend's new fav recipe~!! Modifications: I used fresh cut up boneless/skinless chicken breast instead of cans of chicken chunks. I also added to the recipe the following: more milk (maybe 1 1/2 cups total), 1/2 cup condensed evaporated milk, 1/4 tsp. red pepper, a dash of hot salt, 1/2 diced onion and a big tbs of chopped garlic. I followed the directions of the recipe except for #3. Instead, I poured this sauce over the cut up fresh chicken breast I had in a pan and baked in oven approx. 45 min. or until chicken was done. I kept the pasta separate until serving, when I then put some warm pasta on each dinner plate before pouring sauce and chicken over the pasta. You won't believe how good it is!  -  26 Jan 2008  (Review from Allrecipes USA and Canada)