Chicken Primavera Pasta Bake Recipe

Chicken, Asparagus, and Cavatappi Pasta Bake

This delicious and comforting pasta bake is packed with vegetables, tender chicken, and a creamy sauce. Perfect for a family dinner, its easy to make and bursting with flavor.

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)
• 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
• 2/3 cup seasoned panko breadcrumbs

Directions

Step 1: Preheat the oven to 400F (200C) and grease a 3-quart rectangular baking dish. Set aside.

Step 2: In a large Dutch oven, bring salted water to a boil. Cook the cavatappi pasta according to the package directions, about 9 to 11 minutes, until al dente. In the last 3 minutes of cooking, add the peas and chopped asparagus. Drain the pasta, reserving 2/3 cup of the pasta water. Set the pasta aside in the strainer, and use the Dutch oven for the next steps.

Step 3: While the pasta cooks, heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Season the chicken pieces with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add the chicken to the skillet and cook, stirring occasionally, for 5 to 7 minutes, until the chicken is golden brown and fully cooked through. The internal temperature should reach 165F (74C). Once cooked, remove from heat and set aside.

Step 4: In the same Dutch oven, melt the butter over medium heat. Once melted, whisk in the flour, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gradually add the milk, whisking constantly to prevent lumps. Stir in the softened cream cheese and chicken broth. Continue to cook and stir until the sauce thickens and begins to bubble, about 3 to 5 minutes. Stir for another minute to ensure the sauce is smooth and creamy.

Step 5: Add the reserved pasta water, 2/3 cup of the grated Parmesan cheese, basil, and oregano to the sauce. Stir well to combine.

Step 6: Add the cooked pasta, peas, and asparagus into the Dutch oven with the sauce. Toss to coat the pasta and vegetables evenly with the sauce. Stir in the cooked chicken, spinach, and cherry tomatoes.

Step 7: Spoon the pasta mixture into the prepared baking dish. Sprinkle the top with the remaining 1/3 cup of Parmesan cheese and the seasoned panko breadcrumbs.

Step 8: Bake in the preheated oven for 15 to 20 minutes, or until the sauce is bubbly and the topping is golden brown and crispy.

Nutrition Facts (per serving)

• Calories: 466
• Fat: 22g (29% DV)
• Saturated Fat: 11g (55% DV)
• Cholesterol: 105mg (35% DV)
• Sodium: 701mg (30% DV)
• Total Carbohydrates: 32g (12% DV)
• Dietary Fiber: 5g (17% DV)
• Total Sugars: 7g
• Protein: 35g (69% DV)
• Vitamin C: 14mg (16% DV)
• Calcium: 267mg (21% DV)
• Iron: 4mg (23% DV)
• Potassium: 735mg (16% DV)

Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may vary based on your individual calorie needs.