Cheesy chicken and pumpkin pasta bake served in a casserole dish

Cheesy Chicken and Pumpkin Pasta Bake

ByCasey Monroe

Why Make This Recipe

Cheesy Chicken and Pumpkin Pasta Bake is a perfect comfort food that combines creamy cheese, tender chicken, and delicious pumpkin in a delightful baked dish. It’s hearty, satisfying, and offers a balance of flavors that everyone will enjoy. This recipe is great for family dinners or when you want to impress your guests with a delicious homemade meal.

How to Make Cheesy Chicken and Pumpkin Pasta Bake

Ingredients

  • 500g butternut pumpkin, peeled and cut into 1cm cubes
  • 1 and 1/2 tbsp olive oil
  • 500g Coles Durum Wheat Pasta Macaroni, dried
  • 2 Lilydale Free Range Chicken Breasts (400g each)
  • 2 rashers middle bacon, trimmed
  • 60g butter
  • 1/3 cup plain flour
  • 3 cups milk
  • 1 and 1/2 cups grated Devondale Tasty Cheese Block (500g)
  • 50g baby spinach
  • 1/2 cup grated parmesan cheese

Directions

  1. Preheat your oven to 180C/160C fan forced. Line a large baking tray with baking paper.
  2. Place the pumpkin on the prepared tray. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat. Roast the pumpkin for 20 to 25 minutes until golden and tender, then set aside.
  3. Cook the pasta in a large saucepan of boiling, salted water according to the packet directions until just tender. Drain and place the pasta in a large bowl.
  4. Heat the remaining olive oil in a large non-stick frying pan over medium-high heat. Add the chicken and reduce the heat to medium, cooking for 4 to 5 minutes on each side until cooked through. Transfer to a plate.
  5. Add the bacon to the pan and cook for 2 to 3 minutes on each side until golden. Then, roughly chop both the chicken and bacon and add them to the pasta.
  6. In a saucepan, melt the butter over medium heat until foaming. Add the flour and cook, stirring for 1 to 2 minutes until bubbly. Remove from the heat, and slowly stir in the milk until smooth. Return to heat and cook for 4 to 5 minutes until it boils and thickens. Stir in the tasty cheese and season with salt and pepper.
  7. Lightly grease a 12-cup capacity ovenproof dish. Add the roasted pumpkin, baby spinach, and cheese sauce to the pasta mixture. Stir well to combine, then spoon it into the prepared dish. Sprinkle with parmesan cheese.
  8. Bake for 20 minutes or until golden. Serve hot and enjoy!

How to Serve Cheesy Chicken and Pumpkin Pasta Bake

This pasta bake is delicious on its own, but you can serve it with a simple green salad for extra freshness. A side of garlic bread would also complement the meal beautifully. Enjoy it warm, right out of the oven!

How to Store Cheesy Chicken and Pumpkin Pasta Bake

You can store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply place it in the oven at 180C until warmed through. You can also microwave portions if you’re in a hurry.

Tips to Make Cheesy Chicken and Pumpkin Pasta Bake

  • Make sure to cut the pumpkin into even cubes for consistent cooking.
  • You can add other vegetables like broccoli or peas for extra nutrition.
  • If you love more cheese, feel free to add extra cheese on top before baking for a cheesier finish.

Variation

For a vegetarian version, you can skip the chicken and bacon and use a mix of your favorite vegetables instead. Mushrooms, zucchini, or even bell peppers work great in this dish.

FAQs

Can I use a different type of pasta?
Yes! You can use any pasta shape you like, such as penne or fusilli.

Can I freeze the Cheesy Chicken and Pumpkin Pasta Bake?
Yes, you can freeze it before baking. Just cover it tightly with foil and it can be stored for up to three months. Bake from frozen, adding extra time as needed.

What can I use instead of pumpkin?
Sweet potato or butternut squash are great alternatives if you prefer a different flavor. They will give a similar creamy texture and taste.