Latest recipes

    Chicken Primavera Pasta Bake

    Jump to Recipe Print Recipe

    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
    Pin
    Print

    Chicken Primavera Pasta Bake

    Recipe by RecipesVilla
    Servings
    +
    –

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    250

    kcal

    Ingredients

    • 3 tbsp unsalted butter

    • 3 tbsp all-purpose flour

    • 2 cups low-sodium chicken broth

    • 1 cup milk

    • 1/2 tsp dried basil

    • 1/2 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

    • 1/2 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.

    More Articles & Posts