Name: Chicken Pasta Primavera Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 8 ounces penne pasta; 2 tablespoons olive oil; 1 pound boneless, skinless chicken breasts, diced; 1 teaspoon Italian seasoning; Salt and pepper to taste; 1 cup broccoli florets; 1 cup bell peppers, sliced; 1 cup cherry tomatoes, halved; 2 cloves garlic, minced; 1 cup heavy cream; 1 cup grated Parmesan cheese; 1 cup shredded mozzarella cheese; Fresh basil for garnish

Why You’ll Love This Recipe

I love how this recipe blends rich, creamy comfort food with the freshness of vibrant vegetables. It’s got a bit of everything: protein from the chicken, crisp-tender veggies, melty cheese, and a luscious cream sauce. It’s also a great way to clean out the fridge—I can easily swap in whatever vegetables I have on hand. And since it bakes up beautifully in one dish, it makes cleanup super easy too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 ounces penne pasta
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, diced
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup broccoli florets
1 cup bell peppers, sliced
1 cup cherry tomatoes, halved
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Fresh basil for garnish

Directions

I start by preheating the oven to 375°F (190°C) and greasing a 9×13-inch baking dish.
I cook the penne pasta according to package directions until al dente, then drain and set it aside.
In a large skillet, I heat the olive oil over medium heat. I add the diced chicken, season it with Italian seasoning, salt, and pepper, and cook it for 5–7 minutes until fully cooked.
I add the broccoli, bell peppers, cherry tomatoes, and minced garlic to the skillet. I sauté everything together for another 3–4 minutes, just until the vegetables are starting to soften.
In a large mixing bowl, I combine the cooked pasta, chicken and vegetable mixture, heavy cream, and half of the Parmesan cheese. I stir everything together until it’s well coated and creamy.
I transfer the mixture into the prepared baking dish and spread it out evenly. Then I top it with the remaining Parmesan cheese and shredded mozzarella.
I bake the casserole for 25–30 minutes, until the cheese is melted, golden, and bubbling.
Before serving, I garnish it with a few fresh basil leaves for a pop of flavor and color.

Servings and timing

Yield: 6 servings
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

Sometimes I like to switch up the vegetables—I’ve used zucchini, spinach, mushrooms, or even frozen peas depending on what I have on hand. If I want a lighter version, I swap out the heavy cream for half-and-half or use a mix of cream and chicken broth. I’ve also made it with rotisserie chicken to save time, and it works just as well.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I microwave individual portions for about 1–2 minutes, or warm them in a 350°F oven until heated through. If the pasta has soaked up too much sauce, I stir in a splash of cream or milk before reheating to loosen it up.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it earlier in the day and refrigerate it until ready to bake. I just add an extra 5–10 minutes to the baking time if I’m baking it straight from the fridge.

What’s the best type of pasta to use?

I usually stick with penne or any short pasta like rigatoni, rotini, or fusilli. They hold the sauce well and bake up nicely.

Can I use pre-cooked chicken?

Absolutely. I’ve used shredded rotisserie chicken or leftover grilled chicken when I’m short on time, and it works perfectly in this dish.

Is there a lighter alternative to heavy cream?

I sometimes use half-and-half or a combination of milk and Greek yogurt for a lighter cream sauce. It changes the texture slightly but still tastes great.

Can I freeze this casserole?

Yes, I freeze it before baking. I assemble everything, cover it tightly, and freeze it for up to 2 months. When I’m ready to bake, I thaw it overnight in the fridge and bake as directed.

Conclusion

This Chicken Pasta Primavera Bake is creamy, comforting, and full of flavor—just the kind of dish I love pulling out of the oven at the end of a busy day. It’s hearty enough to stand on its own and packed with veggies to keep things balanced. Whether I’m feeding family, meal-prepping, or just craving something warm and cheesy, this casserole always hits the spot.