Description
Hearty chicken primavera casserole brings fresh garden vegetables and creamy pasta together in one delightful Mediterranean-inspired dish. Comfort meets nutrition with this easy weeknight meal that delivers rich flavors you’ll crave again and again.
Ingredients
Scale
Protein and Main Ingredients:
- 2 cups cooked chicken, cubed
- 2 cups cooked pasta (penne or rigatoni)
Vegetables:
- 1 cup zucchini, sliced
- 1 cup bell peppers (red and yellow), diced
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 2 cloves garlic, minced
Dairy and Seasoning:
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- Salt and pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Prepare the oven by heating to 350°F, ensuring it reaches the correct temperature for optimal cooking.
- Heat olive oil in a large skillet over medium heat, gently sautéing minced garlic until fragrant for approximately 1 minute.
- Add zucchini, bell peppers, broccoli florets, and carrots to the skillet, cooking for 5-7 minutes until vegetables are tender yet maintain a slight crispness, stirring periodically to ensure even cooking.
- In a spacious mixing bowl, thoroughly combine cooked pasta, cubed chicken, and the freshly sautéed vegetables.
- Pour heavy cream into the mixture, then incorporate mozzarella, Parmesan, Italian herbs, salt, and pepper, mixing until all ingredients are evenly distributed and coated.
- Grease a 9×13-inch baking dish, carefully transferring the mixed ingredients and spreading them uniformly across the surface.
- Generously sprinkle remaining cheese over the top, creating a golden, bubbling crust during baking.
- Bake in the preheated oven for 25-30 minutes, monitoring until the cheese turns golden brown and the casserole is heated through completely.
- Remove from oven and allow to rest for a few minutes, garnishing with fresh parsley if desired before serving warm.
Notes
- Swap heavy cream for lighter alternatives like Greek yogurt or milk to reduce calories and make the dish healthier.
- Easily transform this recipe into a vegetarian option by replacing chicken with tofu, tempeh, or extra roasted vegetables for protein.
- Experiment with seasonal vegetables like asparagus, mushrooms, or spinach to add variety and boost nutritional value.
- Make the casserole gluten-free by using gluten-free pasta and ensuring all other ingredients are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 500
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg