We can eat this for 3 days straight! That's how good it is!

Primavera, meaning "spring" in Italian, showcases the season's freshest produce in a colorful display of culinary delight. Chicken Primavera Casserole gifts us with the essence of springtime in any season and combines it with the satisfying richness of baked chicken and pasta. Originating from the combination of Italian techniques with an American love for hearty portions, this dish is a crowd-pleaser that brings the essence of an Italian garden to your table. It's a splendid choice for those who appreciate the vibrant flavors of vegetables intertwined with comforting pasta and succulent chicken—all cocooned under a blanket of melted cheese.

A Chicken Primavera Casserole is a hearty meal on its own, but it pairs beautifully with a crisp garden salad dressed with a citrusy vinaigrette to cut through the richness. For those who like a bit of crusty accompaniment, garlic bread or a chunk of baguette would be a splendid choice. A glass of chilled, light-bodied white wine such as a Pinot Grigio or Sauvignon Blanc complements the dish's vibrant flavors.

Chicken Primavera Casserole
Servings: Serves 6

- 2 tablespoons olive oil
- 2 chicken breasts, cooked and shredded
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 cup broccoli florets
- 1 cup carrots, sliced
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 1/2 pound penne pasta, cooked al dente
- 1 cup heavy cream
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated

1. Preheat the oven to 375°F (190°C).

2. In a large skillet, heat olive oil over medium heat. Add the onions and garlic, sautéing until translucent.

3. Toss in the red and yellow bell peppers, zucchini, yellow squash, broccoli, and carrots. Season with salt, pepper, and Italian seasoning. Cook until the vegetables are just tender.

4. In a large mixing bowl, combine the shredded chicken, cooked vegetables, and cooked penne pasta. Stir in the heavy cream and half of the mozzarella cheese until well mixed.

5. Transfer the mixture to a greased 9x13 inch casserole dish. Sprinkle the remaining mozzarella cheese and Parmesan cheese on top.

6. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.

7. Remove from the oven and let it rest for a few minutes before serving.

- For a healthier twist, whole wheat pasta can be used in place of traditional penne, and the heavy cream can be substituted with a lower-fat milk mixed with a teaspoon of flour for thickness.
- Feel free to swap the chicken with turkey or even leave it out for a vegetarian option. If you’re skipping the meat, consider adding cannellini beans for protein.
- To add a little crunch, sprinkle breadcrumbs mixed with melted butter over the top before baking.
- Remember to cut your vegetables in uniform sizes so they cook evenly and present beautifully.
- If you find yourself in the midst of spring and have access to fresh garden peas, asparagus, or artichokes, they would make delightful additions to this casserole, embracing the season's fresh bounty.