This Chicken Primavera Pasta Bake is a hearty, flavor-packed dish that celebrates the freshness of spring. Tender pieces of chicken are combined with vibrant vegetables like sweet peas, crisp asparagus, and baby spinach, all tossed together with perfectly cooked cavatappi pasta. Everything is coated in a luxuriously creamy, cheesy sauce that brings the ingredients together in rich harmony.
The casserole is finished with a crunchy topping of seasoned panko breadcrumbs and Parmesan cheese, creating a beautiful golden crust as it bakes. Every bite delivers a balance of creamy, cheesy comfort and the bright, fresh notes of seasonal vegetables — making it an ideal family dinner or a crowd-pleasing dish for any occasion.
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, crushed
- 1 tablespoon chopped fresh oregano, or 1 teaspoon dried oregano, crushed
- 2/3 cup seasoned panko breadcrumbs
Instructions
- Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 3-quart rectangular baking dish.
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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.
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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.
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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.
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Add pasta mixture to the Dutch oven with sauce; toss to coat. Stir in cooked chicken, spinach, and cherry tomatoes.
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Spoon mixture into prepared baking dish. Sprinkle with remaining 1/3 cup Parmesan cheese and panko bread crumbs.
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Bake in the preheated oven until sauce is bubbly and the topping is golden brown, 15 to 20 minutes.
