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Chicken Primavera Pasta Bake - Image 1

Chicken Primavera Pasta Bake

American cuisineItalian-American cuisine
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1 person likes this recipe

Chicken Primavera Pasta Bake

  1. Pasta Bakes & Gratins >
  2. Other Casseroles & Baked Dishes

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
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 12oz dried cavatappi pasta
  • 2 cup fresh or frozen peas
  • 1lb asparagus(trimmed and coarsely chopped)
  • 2 tbsp olive oil(divided)
  • 1 1/2lb skinless, boneless chicken breast(cut into 1-inch pieces)
  • 1 tsp salt(divided)
  • 3/4 tsp freshly ground black pepper(divided)
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cup milk
  • 1oz cream cheese(8 ounce package, softened)
  • 3/4 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)
  • 2/3 cup seasoned panko breadcrumbs

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 strainer; 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. 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.
  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.

Nutrition

Servings
6
Serving size (imperial)
16 oz
NutrientPer servingPer 100 gTotal (6 servings)
Calories643 kcal143 kcal3,858 kcal
Protein29.7 g6.6 g178.2 g
Fat24.2 g5.4 g145.2 g
Carbs60.3 g13.4 g361.8 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.

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