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Chicken Primavera Pasta Bake
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.
Ingredients
- 12 ouncesdried cavatappi pasta
- 2 cupsfresh or frozen peas
- 1 poundasparagus, trimmed and coarsely chopped (2 cups)
- 2 tablespoonolive oil, divided
- 1 ½ poundsskinless, boneless chicken breast, cut in 1-inch pieces
- 1 teaspoonsalt, divided
- ¾ teaspoonground black pepper, divided
- ¼ cupbutter
- ¼ cupall-purpose flour
- 2 cupmilk
- 1package) cream cheese, softened
- ¾ cupreduced-sodium chicken broth
- 2 cupscoarsely chopped spinach
- 1 cupcherry tomatoes, halved
- 1 cupgrated parmesan cheese, divided
- 1 tablespoonchopped fresh basil or 1 teaspoon dried basil, crushed
- 1 tablespoonchopped fresh oregano or 1 teaspoon dried oregano, crushed
- ⅝ cupseasoned panko breadcrumbs
Directions
- 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.