Hard French Condiment

Chicken Primavera Pasta Bake

Name: Chicken Primavera Pasta Bake
Prep time: 40 min
Cook time: 83 min
Total time: 123 min
Yield: 4 servings
Cuisine: French
Ingredients: 12 ounces cavatappi pasta; 2 cups fresh or frozen peas; 1 pound asparagus; 2 tablespoons olive oil; 1.5 pounds skinless , boneless chicken breast; 1 teaspoon salt; 0.75 teaspoons ground black pepper; 0.25 cups butter; 0.25 cups all-purpose flour; 2 cups milk; 1 package cream cheese , 8 ounce; 0.75 cups reduced-sodium chicken broth; 2 cups spinach; 1 cup cherry tomatoes; 1 cup grated Parmesan cheese; 1 tablespoon chopped fresh basil; 1 tablespoon oregano; 0.67 cups panko breadcrumbs

Total Time

2h 3m

40m prep · 83m cook

Servings

4 people

Rating

—

Difficulty

Hard

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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 ounces cavatappi pasta
2 cups fresh or frozen peas
1 pound asparagus
2 tablespoons olive oil
1.5 pounds skinless , boneless chicken breast
1 teaspoon salt
0.75 teaspoons ground black pepper
0.25 cups butter
0.25 cups all-purpose flour
2 cups milk
1 package cream cheese , 8 ounce
0.75 cups reduced-sodium chicken broth
2 cups spinach
1 cup cherry tomatoes
1 cup grated Parmesan cheese
1 tablespoon chopped fresh basil
1 tablespoon oregano
0.67 cups panko breadcrumbs

Instructions

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.