Name: Chicken Primavera Pasta Bake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Cuisine: American cuisine
Ingredients: 12 oz dried cavatappi pasta; 2 cup fresh or frozen peas; 1 lb asparagus (trimmed and coarsely chopped); 2 tbsp olive oil (divided); 1.5 lb skinless, boneless chicken breast (cut into 1-inch pieces); 1 tsp salt (divided); 0.75 tsp freshly ground black pepper (divided); 0.25 cup butter; 0.25 cup all-purpose flour; 2 cup milk; 1 oz cream cheese (8 ounce package, softened); 0.75 cup reduced-sodium chicken broth; 2 cup spinach (coarsely chopped); 1 cup cherry tomatoes (halved); 1 cup grated parmesan cheese (divided); 1 tbsp fresh basil (chopped, or 1 teaspoon dried basil, crushed); 1 tbsp fresh oregano (chopped, or 1 teaspoon dried oregano, crushed); 0.6666666666666666 cup seasoned panko breadcrumbs

A comforting chicken primavera pasta bake is served in a rustic ceramic dish, topped with melted mozzarella cheese and fresh green herbs, ready for a cozy meal.

This chicken primavera pasta bake is full of fresh spring peas, asparagus, and spinach. With cavatappi pasta in a creamy cheese sauce, the casserole is topped with seasoned panko and Parmesan and bakes until bubbly and golden.

Preparation time: 20 min
Cooking time: 50 min
Total time: 1 hr 10 min
Servings: 6

Instructions

1Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 3-quart rectangular baking dish.
2Bring 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 strainer; set Dutch oven aside to use for making the sauce.
3Meanwhile, 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. Cook, stirring occasionally, until chicken is golden and fully cooked, 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.
4For 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.
5Add pasta mixture to the Dutch oven with sauce; toss to coat. Stir in cooked chicken, spinach, and cherry tomatoes.
6Spoon mixture into prepared baking dish. Sprinkle with remaining 1/3 cup Parmesan cheese and panko bread crumbs.
7Bake in the preheated oven until sauce is bubbly and topping is golden brown, 15 to 20 minutes.

Instructions

1Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 3-quart rectangular baking dish.
2Bring 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 strainer; set Dutch oven aside to use for making the sauce.
3Meanwhile, 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. Cook, stirring occasionally, until chicken is golden and fully cooked, 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.
4For 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.
5Add pasta mixture to the Dutch oven with sauce; toss to coat. Stir in cooked chicken, spinach, and cherry tomatoes.
6Spoon mixture into prepared baking dish. Sprinkle with remaining 1/3 cup Parmesan cheese and panko bread crumbs.
7Bake in the preheated oven until sauce is bubbly and topping is golden brown, 15 to 20 minutes.

Nutrition Information

Calories: 643 kcal
Protein: 30 g
Fat: 24 g
Carbs: 60 g

Nutrient	Per serving
Calories	643 kcal
Protein	30 g
Fat	24 g
Carbs	60 g

Tips

Ensure chicken is cooked through with internal temperature reaching 165°F (74°C) for safety.
The sauce should be thickened and bubbly before adding the pasta and other ingredients. Cook for an extra minute after thickening.
Serve immediately after baking for the best texture and flavor, ensuring the topping is golden brown.