Colorful, creamy, and packed with tender vegetables, Chicken Primavera Pasta Bake is a comforting casserole that brings a burst of springtime freshness to your table. Juicy chicken, al dente pasta, and a light cheesy sauce make this a family-friendly dinner you can prep ahead.
Origin Chicken Primavera Pasta Bake
Primavera means “spring” in Italian, and the dish traditionally showcases seasonal vegetables in a simple pasta. This baked version adds a cozy twist by combining everything into a bubbly casserole.
What I Love About This Recipe
It’s loaded with bright veggies and feels lighter than a typical pasta bake. You can also swap in whatever vegetables you have on hand, making it super versatile.
Also Read : Slow Cooker Asian Zing Chicken Noodles
Chicken Primavera Pasta Bake
4
servings30
minutes40
minutes250
kcalIngredients
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups low-sodium chicken broth
1 cup milk
½ tsp dried basil
½ tsp dried oregano
12 oz short pasta (penne, ziti, or rotini)
1 lb boneless, skinless chicken breast, diced
2 tbsp olive oil, divided
Salt and black pepper, to taste
1 red bell pepper, diced
1 zucchini, diced
1 cup broccoli florets
1 cup cherry tomatoes, halved
3 cloves garlic, minced
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Directions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook pasta until just al dente. Drain and set aside.
- In a large skillet over medium heat, warm 1 tbsp olive oil. Add chicken, season with salt and pepper, and cook until browned and cooked through, about 5–6 minutes. Transfer to a plate.
- In the same skillet, add remaining olive oil. Sauté bell pepper, zucchini, broccoli, cherry tomatoes, and garlic for 3–4 minutes until just tender.
- Make the Sauce:
- In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes.
- Slowly pour in chicken broth and milk, whisking constantly until smooth.
- Add basil and oregano. Cook 3–5 minutes until thickened. Remove from heat.
- In a large mixing bowl, combine cooked pasta, chicken, vegetables, sauce, and half of the mozzarella.
- Spread mixture evenly in the prepared baking dish. Top with remaining mozzarella and Parmesan.
- Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.
- Let rest 5–10 minutes before serving.
Notes
- For extra richness, stir ¼ cup cream cheese into the sauce.
- Add spinach or peas for more greens.
- You can make this a day ahead and bake just before serving.
