Description
This Chicken Primavera Pasta Bake is a delicious and hearty casserole that combines tender cavatappi pasta with fresh spring peas, asparagus, and spinach in a creamy cheese sauce. Topped with seasoned panko breadcrumbs and Parmesan cheese, this dish bakes to a bubbly, golden perfection perfect for a comforting family meal.
Ingredients
Pasta and Vegetables
- 12 ounces dried cavatappi pasta
- 2 cups fresh or frozen peas
- 1 pound asparagus, trimmed and coarsely chopped
- 2 cups coarsely chopped spinach
- 1 cup cherry tomatoes, halved
Chicken
- 1 1/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
Sauce
- 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
- 2/3 cup reserved pasta water
- 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
Topping
- 2/3 cup seasoned panko breadcrumbs
- Remaining 1/3 cup grated Parmesan cheese
Instructions
- Prepare the oven and baking dish: Preheat your oven to 400°F (200°C). Grease a 3-quart rectangular baking dish to prevent sticking.
- Cook pasta and vegetables: Bring a large Dutch oven with salted water to a boil. Add the cavatappi pasta and cook for 6 to 8 minutes. Then add peas and chopped asparagus for the last 3 minutes of pasta cooking time, so all the vegetables remain tender yet crisp. Drain the pasta and vegetables, reserving 2/3 cup of the pasta water. Set the Dutch oven aside for the sauce preparation.
- Cook the chicken: Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat. Season the chicken pieces with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add the chicken to the skillet and cook, stirring occasionally, until golden and cooked through, about 5 to 7 minutes. The internal temperature should reach 165°F (74°C). Remove from heat and set aside.
- Make the creamy sauce: In the same Dutch oven used for pasta, melt the butter over medium heat. Whisk in the flour, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper to form a roux. Gradually whisk in milk, cream cheese, and chicken broth. Continue cooking and stirring until the sauce thickens and bubbles, then cook and stir for an additional minute. Whisk in the reserved pasta water, 2/3 cup of the Parmesan cheese, basil, and oregano to finish the sauce.
- Combine pasta with sauce and chicken: Add the cooked pasta and vegetable mixture back into the Dutch oven with the sauce. Toss gently to coat everything evenly. Stir in the cooked chicken, spinach, and cherry tomatoes until well incorporated.
- Assemble the casserole: Transfer the mixture into the prepared baking dish. Sprinkle the remaining 1/3 cup of Parmesan cheese and the seasoned panko breadcrumbs evenly over the top for a crunchy crust.
- Bake: Place the casserole in the preheated oven and bake for 15 to 20 minutes, or until the sauce is bubbly and the topping is golden brown.
Notes
- Use fresh or frozen peas depending on availability; frozen peas should be thawed before adding.
- For extra flavor, you can add minced garlic when sautéing the chicken.
- If you prefer a spicier dish, sprinkle some red pepper flakes into the sauce.
- Seasoned panko breadcrumbs can be replaced with plain panko mixed with Italian seasoning.
- Make sure not to overcook the pasta in boiling water to avoid soggy bake; it should be al dente.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
