chicken primavera pasta bake

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Chicken Primavera Pasta Bake

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 dried cavatappi pasta
  • 2 cups fresh or frozen peas
  • 1 pound asparagus, trimmed and coarsely chopped
  • 2 tablespoons olive oil, divided
  • 1 1/2 pounds skinless, boneless chicken breast cut into 1-inch pieces
  • 1 teaspoon salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 (8 ounce) package cream cheese, softened
  • 3/4 cup reduced-sodium chicken broth
  • 2 cups coarsely chopped spinach
  • 1 cup cherry tomatoes, halved
  • 1 cup grated parmesan cheese, divided
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried basil, crushed
  • 1 tablespoon chopped fresh oregano, or 1 teaspoon dried oregano, crushed
  • 2/3 cup seasoned panko breadcrumbs

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