This creamy chicken primavera pasta bake is the perfect balance of comfort food and fresh, vibrant vegetables.
Tender bites of chicken are paired with cavatappi pasta, sweet peas, crisp asparagus, and fresh spinach, all tossed together in a rich, velvety cheese sauce that coats every bite.
The combination of flavors makes this dish feel both hearty and light at the same time.
Baked until hot and bubbly, this casserole is finished with a golden, crispy topping of seasoned panko breadcrumbs and Parmesan cheese. It’s an easy, crowd-pleasing meal that’s perfect for family dinners, meal prep, or feeding a group—bringing together creamy, cheesy goodness with a touch of fresh garden flavor.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 10
Ingredients
- 12 ounces cavatappi pasta
- 2 cups peas (fresh or frozen)
- 1 pound asparagus, trimmed and chopped
- 2 tablespoons olive oil, divided
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 1 teaspoon salt, divided
- 3/4 teaspoon black pepper, divided
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 8 ounces cream cheese, softened
- 3/4 cup reduced-sodium chicken broth
- 2 cups chopped fresh spinach
- 1 cup cherry tomatoes, halved
- 1 cup grated Parmesan cheese, divided
- 1 tablespoon fresh basil (or 1 teaspoon dried)
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
- 2/3 cup seasoned panko breadcrumbs
Directions
- Preheat your oven to 400°F (200°C) and lightly grease a 3-quart baking dish.
- Bring a large pot of salted water to a boil. Cook pasta until just tender (9–11 minutes), adding peas and asparagus during the last 3 minutes. Drain and reserve 2/3 cup of the pasta water.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook until golden and fully cooked through (5–7 minutes). Remove from heat.
- In the same pot used for pasta, melt butter over medium heat. Whisk in flour, remaining salt, and pepper. Gradually whisk in milk, cream cheese, and chicken broth. Cook, stirring, until thickened and smooth. Stir in reserved pasta water, 2/3 cup Parmesan, basil, and oregano.
- Add cooked pasta and vegetables to the sauce, tossing to coat evenly. Stir in chicken, spinach, and cherry tomatoes.
- Transfer the mixture to the prepared baking dish. Top with remaining Parmesan cheese and panko breadcrumbs.
- Bake for 15–20 minutes, or until the casserole is hot, bubbly, and golden brown on top. Serve warm.