Chicken Primavera Pasta Bake

Name: Chicken Primavera Pasta Bake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 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

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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.

Contents

Origin Chicken Primavera Pasta Bake What I Love About This Recipe Chicken Primavera Pasta Bake Ingredients Directions Notes

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

Recipe by RecipesVilla

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Ingredients

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.