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Creamy Italian Chicken and Vegetables over Pasta

Creamy Italian chicken made with Italian dressing and cream cheese, mixed with summer vegetables tossed over your favorite pasta for dinner tonight.


  • 4 chicken tenderloins (cut into bite size pieces)
  • 2 to 3 TBS artichoke's oil
  • 3/4 to 1 cup Italian dressing
  • 2 cloves garlic (minced)
  • 1/4 of a large yellow onion (diced)
  • 1/2 of a summer squash (quartered lengthwise and then sliced into 1/4 inch pieces)
  • 1 small zucchini (quartered lenghtwise and then sliced into 1/4 inch pieces)
  • 1 half of a yellow pepper (diced)
  • 4 oz Neufchatel Cheese * (softened)
  • 2 pinches salt (to taste)
  • 1/2 tsp pepper (to taste)
  • 1/2 cup marinated artichoke hearts (cut into bite size pieces)
  • 8 oz cooked pasta**


  • In a medium to large saucepan pour your artichoke marinate and half of your Italian dressing.
  • Start to simmer over medium heat.
  • Add your chicken bits and cook thoroughly, allow the pieces to be covered with the marinate and dressing - soaking all that goodness in
  • Start to add your vegetables, beginning with the garlic and onion - saute until the onion is transparent
  • Add your summer squash, zucchini, and peppers- saute to cook al dente
  • Continue to add more dressing as needed, you don't want the chicken and vegetables drenched in the dressing, although you do want the dressing to start to thicken. (Just add more dressing if there isn't enough to flavor your vegetables)
  • Season with the salt and pepper
  • Continue to saute
  • Add the artichoke hearts, cook just enough to warm them
  • Last add the Neufchatel cheese, stir around to coat everything with the cream cheese and letting the cream cheese melt a little
  • Serve over pasta or intermixed with the pasta


*or you can use full fat cream cheese
**spaghettia, penne, rigatoni, fettucine, etc.