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

• 1 ½ pounds dried cavatappi pasta
• 4 cups fresh or frozen peas
• 2 pounds asparagus, trimmed and coarsely chopped
• 4 tablespoons olive oil, divided
• 3 pounds skinless, boneless chicken breast cut into 1-inch pieces
• 2 teaspoons salt, divided
• 1 ½ teaspoons freshly ground black pepper, divided
• ½ cup butter
• ½ cup all-purpose flour
• 4 cups milk
• 2 (8 ounce) package cream cheese, softened
• 1 ½ cups reduced-sodium chicken broth
• 4 cups coarsely chopped spinach
• 2 cups cherry tomatoes, halved
• 2 cups grated Parmesan cheese, divided
2 tablespoons chopped fresh basilor 1 teaspoon dried basil,
• crushed
2 tablespoons chopped fresh oregano,or 1 teaspoon dried oregano,
• crushed
• 1 ⅓ cups seasoned panko breadcrumbs

Steps of Cooking