Chicken Primavera Pasta Bake

Gather everyone around the table with this incredibly satisfying Chicken Primavera Pasta Bake! It’s a quick, healthy, and flavorful one-dish meal that’s packed with fresh spring vegetables like asparagus, peas, and spinach, all coated in a creamy cheese sauce and topped with a golden, crispy panko crust. Perfect for a busy weeknight or a comforting family dinner.

Why You Will Love This Recipe

This recipe was my answer to using up the beautiful, fresh spring produce from our local farmer’s market. I wanted a dish that felt indulgent but was also packed with veggies. The result is this hearty, all-in-one bake that my family now requests weekly. It’s the perfect way to celebrate the season and brings everyone together for a delicious, comforting meal.

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

Step-by-step instructions for making the recipe

1. Preheat your oven to 400°F (200°C). Grease a 3-quart rectangular baking dish.
2. Bring a large pot of salted water to a boil. Cook the cavatappi pasta according to package directions until al dente. In the last 3 minutes of cooking, add the peas and asparagus to the boiling water. Drain the pasta and vegetables, reserving 2/3 cup of the pasta cooking water. Set the pasta and vegetables aside.
3. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
4. Add the chicken to the hot skillet and cook for 5 to 7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
5. In the same large pot used for the pasta (or a Dutch oven), melt the butter over medium heat. Whisk in the flour and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for 1 minute until bubbly.
6. Gradually whisk in the milk, softened cream cheese, and chicken broth. Continue to cook, whisking constantly, until the sauce has thickened and is bubbling, about 5-7 minutes.
7. Remove the sauce from the heat. Whisk in the reserved 2/3 cup of pasta water, 2/3 cup of the Parmesan cheese, basil, and oregano.
8. Add the drained pasta and vegetables, cooked chicken, fresh spinach, and halved cherry tomatoes to the sauce. Gently toss everything together until the spinach is wilted and everything is coated in the sauce.
9. Spoon the entire mixture into the prepared baking dish.
10. In a small bowl, combine the remaining 1/3 cup of Parmesan cheese and the seasoned panko breadcrumbs. Sprinkle this mixture evenly over the top of the pasta.
11. Bake, uncovered, for 15 to 20 minutes, or until the sauce is bubbly and the panko topping is a deep golden brown.
12. Let it stand for 5 minutes before serving.

Eva

Chicken Primavera Pasta Bake

Gather everyone around the table with this incredibly satisfying Chicken Primavera Pasta Bake! It’s a quick, healthy, and flavorful one-dish meal that’s packed with fresh spring vegetables like asparagus, peas, and spinach, all coated in a creamy cheese sauce and topped with a golden, crispy panko crust.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10 servings

Course: Main Course

Cuisine: American

Calories: 466

Ingredients Equipment Method Notes

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

Equipment

• Dutch Oven or Large Pot
• 3-quart Baking Dish
• Large Skillet

Method

 

1. Preheat your oven to 400°F (200°C). Grease a 3-quart rectangular baking dish.
2. Bring a large pot of salted water to a boil. Cook the cavatappi pasta according to package directions until al dente. In the last 3 minutes of cooking, add the peas and asparagus to the boiling water. Drain the pasta and vegetables, reserving 2/3 cup of the pasta cooking water. Set the pasta and vegetables aside.
   12 ounces dried cavatappi pasta, 2 cups fresh or frozen peas, 1 pound asparagus, trimmed and coarsely chopped
3. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
   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
4. Add the chicken to the hot skillet and cook for 5 to 7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
5. In the same large pot used for the pasta, melt the butter over medium heat. Whisk in the flour and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for 1 minute until bubbly.
   1/4 cup butter, 1/4 cup all-purpose flour, 1 teaspoon salt, divided, 3/4 teaspoon freshly ground black pepper, divided
6. Gradually whisk in the milk, softened cream cheese, and chicken broth. Continue to cook, whisking constantly, until the sauce has thickened and is bubbling, about 5-7 minutes.
   2 cups milk, 1 (8 ounce) package cream cheese, softened, 3/4 cup reduced-sodium chicken broth
7. Remove the sauce from the heat. Whisk in the reserved 2/3 cup of pasta water, 2/3 cup of the Parmesan cheese, basil, and oregano.
   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
8. Add the drained pasta and vegetables, cooked chicken, fresh spinach, and halved cherry tomatoes to the sauce. Gently toss everything together until the spinach is wilted and everything is coated in the sauce.
   2 cups coarsely chopped spinach, 1 cup cherry tomatoes, halved
9. Spoon the entire mixture into the prepared baking dish.
10. In a small bowl, combine the remaining 1/3 cup of Parmesan cheese and the seasoned panko breadcrumbs. Sprinkle this mixture evenly over the top of the pasta.
    1 cup grated Parmesan cheese, divided, 2/3 cup seasoned panko breadcrumbs
11. Bake, uncovered, for 15 to 20 minutes, or until the sauce is bubbly and the panko topping is a deep golden brown.
12. Let it stand for 5 minutes before serving.

Notes

For the best texture, ensure you do not overcook the pasta, as it will continue to cook in the oven. Using the reserved pasta water helps the sauce cling perfectly to the noodles. This dish is a great way to use seasonal vegetables, so feel free to swap in zucchini or broccoli based on what’s fresh.

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