Chicken Vegetable Pasta Bake
Indulge in the ultimate comfort food with this Chicken Vegetable Pasta Bake, a hearty and wholesome meal that's perfect for busy weeknights or family gatherings. Featuring tender penne pasta tossed with juicy, perfectly seasoned chicken, and a medley of colorful vegetables like bell peppers, zucchini, and mushrooms, this dish is as nutritious as it is delicious. The rich, herb-infused tomato sauce, paired with a luscious layer of melted mozzarella and parmesan cheese, creates a crave-worthy golden crust that will have everyone coming back for seconds. Ready in just an hour with only 20 minutes of prep time, this crowd-pleasing casserole is ideal for meal prep, dinner parties, or a cozy night in. Garnish with fresh basil for a burst of flavor and serve it hot alongside a green salad or garlic bread for the perfect finishing touch.
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Recipe Information
Ingredients
- 300 grams penne pasta
- 500 grams boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 large, diced bell pepper
- 1 medium, diced zucchini
- 200 grams, sliced mushrooms
- 2 teaspoons Italian seasoning
- 0.5 teaspoons (optional) crushed red pepper flakes
- 400 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 200 grams shredded mozzarella cheese
- 50 grams grated parmesan cheese
- 10 grams (optional, for garnish) fresh basil leaves
Instructions
Preheat the oven to 200°C (400°F) and grease a large baking dish.
Cook the penne pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, cut the chicken into bite-sized pieces. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces and cook until golden and fully cooked, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion for 2-3 minutes until softened, then add the minced garlic and cook for another 30 seconds until fragrant.
Add the diced bell pepper, zucchini, and sliced mushrooms to the skillet. Cook for 5-6 minutes until the vegetables are tender.
Stir in the Italian seasoning, crushed red pepper flakes (if using), canned diced tomatoes, tomato paste, salt, and black pepper. Simmer for 5 minutes for the flavors to combine.
Return the cooked chicken to the skillet and mix well with the vegetable sauce.
In a large mixing bowl, combine the cooked pasta and the chicken-vegetable sauce. Mix until evenly coated.
Transfer the pasta mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese and grated parmesan cheese evenly on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with fresh basil leaves if desired before serving.
Nutrition Facts
Calories |
3530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.0 g | 168% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 7650 mg | 333% | |
| Total Carbohydrate | 300.0 g | 109% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 45.8 g | ||
| Protein | 281.3 g | 563% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2324 mg | 179% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 4993 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
