Chicken and Veg Pasta Bake Recipe for Easy Weeknight Dinners

If you’re craving a hearty, comforting meal that’s packed with protein and vibrant vegetables, this Chicken and Veg Pasta Bake is the perfect dish for you. Combining tender chicken, colorful veggies, al dente pasta, and a creamy, cheesy sauce, this pasta bake is both satisfying and nutritious.

Ideal for family dinners or meal prepping, it’s a dish that brings warmth and flavor to the table with minimal fuss.

From busy weeknights to weekend gatherings, this recipe is versatile and easy to customize according to your favorite vegetables and cheeses. Plus, the leftovers taste even better the next day, making it a fantastic option for those who love make-ahead meals.

Let’s dive into why this recipe will quickly become a staple in your kitchen!

Why You’ll Love This Recipe

This Chicken and Veg Pasta Bake is a true crowd-pleaser for many reasons. First, it’s incredibly easy to prepare, with simple ingredients that you likely already have on hand.

The creamy sauce is rich but not heavy, creating the perfect balance with the tender chicken and fresh vegetables.

It’s also a nutritionally balanced meal, offering a great mix of lean protein, fiber-rich veggies, and satisfying carbohydrates. The dish is very flexible — you can swap out veggies based on what’s in season or what you prefer, and adjust the cheese for a different flavor profile.

Plus, it’s a fantastic way to sneak extra vegetables into your family’s dinner without any complaints.

Lastly, it’s a great make-ahead option. You can assemble it in advance and simply bake when ready, saving time on busy days.

The golden, bubbly cheese crust that forms on top is a delightful reward for your efforts!

Ingredients

• 300g penne pasta (or any short pasta)
• 2 chicken breasts, diced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium zucchini, chopped
• 1 cup broccoli florets
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 400ml milk (whole or 2%)
• 2 tbsp plain flour
• 50g butter
• 150g grated cheddar cheese
• 50g grated Parmesan cheese
• 1 tsp dried Italian herbs
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Equipment

• Large pot for boiling pasta
• Large frying pan or skillet
• Ovenproof baking dish (about 9×13 inches)
• Whisk
• Wooden spoon or spatula
• Grater for cheese
• Measuring cups and spoons

Instructions

1. Preheat your oven to 180°C (350°F). Grease your baking dish lightly with a bit of olive oil or butter.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook for 8-9 minutes or until just al dente. Drain and set aside.
3. Prepare the chicken and vegetables: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced chicken, season with salt, pepper, and half the Italian herbs. Cook for 5-7 minutes until chicken is golden and cooked through. Remove chicken and set aside.
4. Sauté the veggies: In the same skillet, add the chopped onion and garlic. Cook for 2-3 minutes until softened. Then add the bell peppers, zucchini, and broccoli. Season with a pinch of salt and cook for another 5 minutes until vegetables are tender but still vibrant. Return the chicken to the skillet and mix well.
5. Make the creamy sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Slowly pour in the milk, whisking continuously to avoid lumps. Cook for 5-6 minutes until thickened. Remove from heat and stir in half of the cheddar cheese and all of the Parmesan. Season with salt, pepper, and the remaining Italian herbs.
6. Combine pasta, chicken, veggies, and sauce: In a large bowl or directly in the skillet, mix the cooked pasta, chicken and vegetables, and creamy cheese sauce until everything is well coated.
7. Assemble the bake: Transfer the mixture to your prepared baking dish. Sprinkle the remaining cheddar cheese evenly over the top.
8. Bake: Place the dish in the preheated oven and bake for 25-30 minutes or until the top is golden and bubbling.
9. Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired and serve warm.

Tips & Variations

Tip: For an extra crispy topping, sprinkle some breadcrumbs mixed with grated Parmesan before baking.

Variation: Swap chicken for cooked sausage or shredded rotisserie chicken for convenience.

Vegetable swaps: Try mushrooms, spinach, or peas depending on what you have in your fridge.

Make it spicy: Add a pinch of chili flakes to the sauce or toss some sliced jalapeños into the veggies.

Nutrition Facts

Serving Suggestions

This Chicken and Veg Pasta Bake pairs wonderfully with a crisp green salad tossed in a light vinaigrette to balance the richness of the dish. Consider a simple side of garlic bread or warm focaccia to soak up any extra sauce.

For a refreshing drink, a chilled glass of white wine like Sauvignon Blanc complements the creamy flavors beautifully. If you’re after a non-alcoholic option, a sparkling water with a splash of lemon or lime works perfectly.

Want to explore more comforting chicken dishes? Check out our Pcos Chicken Recipes for healthy, flavorful ideas.

Conclusion

This Chicken and Veg Pasta Bake is a delicious and nutritious meal that suits any occasion, from weeknight dinners to weekend family gatherings. Its creamy, cheesy sauce combined with tender chicken and vibrant vegetables creates a satisfying and wholesome dish that everyone will love.

What makes this recipe particularly special is its versatility and ease of preparation, making it a go-to for busy cooks who don’t want to compromise on flavor or nutrition. Plus, it reheats beautifully, giving you tasty leftovers for the next day.

Ready for more comforting recipes? Don’t miss our Bariatric Meatloaf Recipe or the delightful Thelma Sanders Squash Recipe.

Happy cooking and enjoy your meal!

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