Chicken Primavera Pasta Bake
A cheesy, one-dish Chicken Primavera Pasta Bake that combines tender chicken, primavera vegetables, and rotini pasta in a creamy mushroom sauce, baked until bubbling and lightly browned.
Ingredients
Pasta & Prep
- 16 ounce rotini pasta package
- cooking spray as needed for greasing dish
Filling
- 10 ounce frozen mixed vegetables thawed
- 2 cups cooked chicken cubed
- 10.75 ounce condensed cream of mushroom soup undiluted
- 0.5 cup milk
- 4 ounce cream cheese cubed
- 2 cloves garlic minced
- salt to taste
- ground black pepper to taste
Topping
- 1.5 cups shredded Colby-Monterey Jack cheese
- 0.5 cup grated Parmesan cheese
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook rotini in the boiling water until just tender, 6 to 8 minutes; drain.
Assembly & Baking
- In the prepared baking dish, combine cooked pasta, thawed mixed vegetables, cubed chicken, cream of mushroom soup, milk, cubed cream cheese, and minced garlic. Stir until evenly coated and season with salt and pepper.
- Sprinkle shredded Colby-Monterey Jack and grated Parmesan over the top.
- Bake until cheese is melted and lightly browned, about 20 minutes.
Notes
For best results, let the cream cheese come to room temperature before mixing—it blends more smoothly into the sauce.
If you prefer a crispier top, broil for 1–2 minutes after baking, watching closely to prevent burning.
Leftovers reheat nicely in a 350°F oven, covered with foil for 15 minutes, maintaining a tender, creamy texture.
Nutrition
Serving: 300gCalories: 370kcalCarbohydrates: 42.6g
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