Grilled Chicken Veggie Three Cheese Pasta Bake
Indulge in the ultimate comfort food with this Grilled Chicken Veggie Three Cheese Pasta Bake—a hearty, flavor-packed casserole that's perfect for weeknight dinners or special occasions. Tender penne pasta is combined with succulent grilled chicken, a medley of sautéed vegetables including zucchini, bell peppers, and broccoli, and a rich, creamy tomato sauce. The dish is irresistibly finished with a decadent trio of melted cheeses—parmesan, mozzarella, and cheddar—baked to golden, bubbly perfection. Seasoned with Italian herbs and garlic, every bite bursts with savory goodness. This crowd-pleasing recipe is easy to prepare and serves six, making it an ideal option for feeding a family or hosting guests. Serve it fresh out of the oven with a sprinkle of parsley, and enjoy a comforting Italian-inspired meal that's as satisfying as it is delicious.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 pieces boneless, skinless chicken breasts
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 1 large red bell pepper
- 1 medium zucchini
- 2 cups broccoli florets
- 3 cloves minced garlic
- 28 oz crushed tomatoes
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 1.5 cups mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- 2 tbsp fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Cook the penne pasta in a large pot of salted boiling water until al dente, according to the package instructions. Drain, toss with 1 tablespoon of olive oil to prevent sticking, and set aside.
Season the chicken breasts on both sides with 1 tablespoon of olive oil, garlic powder, onion powder, 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Heat a grill pan or outdoor grill over medium-high heat. Cook the chicken for 5-6 minutes per side, or until fully cooked (internal temperature of 165°F). Remove from heat, let rest for 5 minutes, then slice into bite-sized pieces.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the red bell pepper (diced), zucchini (sliced into half-moons), and broccoli florets. Sauté for 5-7 minutes, or until the vegetables are tender-crisp. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
In a medium saucepan over medium heat, combine the crushed tomatoes, heavy cream, 1/2 cup grated parmesan cheese, and the remaining Italian seasoning, salt, and black pepper. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
In a large mixing bowl, combine the cooked pasta, grilled chicken, sautéed vegetables, and the tomato-cream sauce. Fold gently until everything is evenly coated.
Transfer half of the pasta mixture to the prepared baking dish. Sprinkle with 3/4 cup of shredded mozzarella and 1/2 cup of shredded cheddar cheese. Layer the remaining pasta mixture on top and finish with the remaining mozzarella, cheddar, and parmesan cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
Garnish with chopped fresh parsley before serving. Enjoy hot!
Nutrition Facts
Calories |
4604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.5 g | 307% | |
| Saturated Fat | 119.3 g | 596% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 8010 mg | 348% | |
| Total Carbohydrate | 336.2 g | 122% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 47.4 g | ||
| Protein | 264.3 g | 529% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 3244 mg | 250% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 4366 mg | 93% | |
*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.
