Chicken Primavera Pasta Bake
The Chicken Primavera Pasta Bake combines juicy chicken, colorful vegetables, and creamy cheese baked to golden perfection. It’s a delicious and nutritious meal that’s as beautiful as it is flavorful. Perfect for weeknights, gatherings, or meal prep, this dish celebrates freshness and comfort in one satisfying pan.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless chicken breast, cubed
- 3 cups cooked penne or rotini pasta
- 1 cup broccoli florets
- 1 cup sliced bell peppers (red, yellow, green)
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 3 garlic cloves, minced
- 1 ½ cups heavy cream or milk
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- Cook the chicken in olive oil over medium heat until golden and fully cooked. Remove and set aside.
- Sauté vegetables in the same pan for 4–5 minutes until slightly tender. Add garlic and cook for one more minute.
- Stir in cream, Parmesan, and Italian seasoning. Simmer until slightly thickened.
- Combine pasta, chicken, and sauce in a large bowl. Mix well and transfer to the baking dish.
- Top with mozzarella cheese and bake uncovered for 25–30 minutes until bubbly and golden.
- Garnish with basil or parsley before serving hot.
Notes
- Use whole wheat or gluten-free pasta for a healthier option.
- Add extra vegetables like asparagus, spinach, or mushrooms.
- For a lighter sauce, substitute milk for cream.
- Use rotisserie chicken to save time.
- Store leftovers in the fridge for up to three days.