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.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 200°C (400°F) and grease a large baking dish.

Step 2

Cook the penne pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.

Step 3

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.

Step 4

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.

Step 5

Add the diced bell pepper, zucchini, and sliced mushrooms to the skillet. Cook for 5-6 minutes until the vegetables are tender.

Step 6

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.

Step 7

Return the cooked chicken to the skillet and mix well with the vegetable sauce.

Step 8

In a large mixing bowl, combine the cooked pasta and the chicken-vegetable sauce. Mix until evenly coated.

Step 9

Transfer the pasta mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese and grated parmesan cheese evenly on top.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 11

Remove from the oven and let cool for 5 minutes. Garnish with fresh basil leaves if desired before serving.

Nutrition Facts

Serving size	(2265.2g)

Amount per serving	% Daily Value*
Calories	3530.2

Total Fat 131.0g	0%
Saturated Fat 48.7g	0%
Polyunsaturated Fat 9.7g
Cholesterol 625.1mg	0%
Sodium 7649.6mg	0%
Total Carbohydrate 300.0g	0%
Dietary Fiber 30.5g	0%
Total Sugars 45.8g
Protein 281.3g	0%

Vitamin D 25IU	0%
Calcium 2324.5mg	0%
Iron 23.2mg	0%
Potassium 4992.8mg	0%

*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.

Source of Calories

Fat: 33.6%

Protein: 32.1%

Carbs: 34.2%