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Classic Chicken Primavera Pasta Bake

Servings: 4

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

chicken primavera pasta bake

This creamy chicken primavera pasta bake combines tender chicken with spring vegetables like peas, spinach, and asparagus. Tossed with cavatappi in a rich cheese sauce and topped with crispy panko and Parmesan, it's baked until golden and bubbling. A perfect weeknight comfort dish!

Classic Chicken Primavera Pasta Bake

Ingredients

  • 12 ounces dried cavatappi pasta
  • 2 cups fresh or frozen peas
  • 1 pound asparagus, trimmed and coarsely chopped
  • 2 tablespoons olive oil, divided
  • 1 1/2 pounds skinless, boneless chicken breast cut into 1-inch pieces
  • 1 teaspoon salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 (8 ounce) package cream cheese, softened
  • 3/4 cup reduced-sodium chicken broth
  • 2 cups coarsely chopped spinach
  • 1 cup cherry tomatoes, halved
  • 1 cup grated Parmesan cheese, divided
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried basil, crushed
  • 1 tablespoon chopped fresh oregano, or 1 teaspoon dried oregano, crushed
  • 2/3 cup seasoned panko breadcrumbs

Preparation Tips

  • Cook 8 oz (225g) pasta until al dente; drain and set aside.
  • Chop 1 red bell pepper and 1 zucchini into bite-sized pieces.
  • Grate 1 cup (100 g) mozzerella amd ½ cup (50 g) Parmesan.
  • Preheat oven to 375°F (190°C).
  • Grease a 9 x 13" baking dish with olive oil.

Instructions

  1. Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 3-quart rectangular baking dish.
  2. Bring a 4 to 6-quart Dutch oven filled with salted water to a boil, and cook pasta until tender with a bite, 9 to 11 minutes, adding peas and asparagus for the last 3 minutes of cooking time. Drain, reserving 2/3 cup of the pasta water. Hold pasta in the stainer; set Dutch oven aside to use for making the sauce.
  3. Meanwhile, heat oil in a 12-inch skillet over medium-high heat. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add chicken to hot oil. Cool, stirring occasionally, until chicken is golden and fully cocked, 5 to 7 minutes. An instant-read thermometer inserted near the center should read at least 165 degrees F (74 degrees C). Remove from heat.
  4. For sauce, melt butter in the dutch oven. Whisk in flour, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in milk, cream cheese, and chicken broth. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Whisk in reserved pasta water, 2/3 cup Parmesan cheese, basil and oregano.
  5. Add pasta mixture to the Dutch oven with sauce; toss to coat. Stir in cooked chicken, spinach, and cherry tomatoes.
  6. Spoon mixture into prepared baking dish. Sprinkle with remaining 1/3 cup Parmesan cheese and panko bread crumbs.
  7. Bake in the preheated oven until sauce is bubbly and topping is golden brown, 15 to 20 minutes.