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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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
Directions
Step 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
Garnish with chopped fresh parsley before serving. Enjoy hot!
Nutrition Facts
| Serving size | (2683.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4604.2 |
| Total Fat 239.5g | 0% |
| Saturated Fat 119.3g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 867.8mg | 0% |
| Sodium 8010.1mg | 0% |
| Total Carbohydrate 336.2g | 0% |
| Dietary Fiber 33.1g | 0% |
| Total Sugars 47.4g | |
| Protein 264.3g | 0% |
| Vitamin D 27.5IU | 0% |
| Calcium 3243.5mg | 0% |
| Iron 27.7mg | 0% |
| Potassium 4366.0mg | 0% |
Source of Calories