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Chunky Chicken Primavera

Chunky Chicken Primavera

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Campbell's Kitchen

Chicken and vegetables are tossed with pasta and a creamy sauce for this simple dinner.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 40g
  • 13%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 1007 mg
  • 40%

Based on a 2,000 calorie diet


  1. In medium saucepan mix soup, milk, cheese and vegetables. Over medium heat, heat to a boil. Reduce heat to low. Cover and cook 10 minutes or until vegetables are tender-crisp, stirring occasionally.
  2. Add macaroni and chicken and heat through.
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This was so good and so easy to make! I used a frozen bag of veggies and it tasted great! Just cooked the veggies a little bit before I added the other ingredients. This is definitely something I will make again because it was so easy on my budget and everyone enjoyed it! The crunch of the vegetables goes great with the pasta and sauce. I even used a stir-fry mix b/c the grocery store was out of anything else-still great!

Senora Walker

My daughter & I loved it. Thanks for the idea even though I changed a couple of things. I don't like canned chicken, so I cut-up 2 boneless breast into small cubes. I also used veggie rotini noodles (cooked in chicken broth). my veggies were broccoli, cauliflower, carrots, red & green bell peppers. Its delicious!

Chandler's Lost Pony

This is a great base receipe for an easy dinner. I ended up boiling pre-filled fresh ravioli in another pan while I sauteed the vegetables, added the soup and the milk and then when it had thickened, added the cooked pasta. I topped it with cheese. The filled pasta certainly added more flavor but the sauce was just fine on its own. I used fresh vegetables and it didn't take too long for them to cook.