Creamy chicken zucchini pasta bake in a baking dish topped with cheese

Creamy Chicken and Zucchini Pasta Bake

ByCasey Monroe

Why Make This Recipe

Creamy Chicken and Zucchini Pasta Bake is a delicious comfort food that brings a smile to the table. It’s packed with tender chicken, fresh zucchini, and creamy sauce, making it a wholesome meal for the whole family. This dish is perfect for busy weeknights, and it’s easy to make ahead of time. When baked, it becomes golden and crispy on top, while remaining creamy and flavorful inside. Plus, it’s a great way to enjoy vegetables in a tasty form!

How to Make Creamy Chicken and Zucchini Pasta Bake

Ingredients

  • 250g dried trivelle pasta
  • 2 zucchini, halved lengthways and sliced diagonally
  • 1 tbsp extra virgin olive oil
  • 500g Coles RSPCA Approved Chicken Breast, sliced
  • 50g butter, chopped
  • 1 leek, trimmed and sliced
  • 4 garlic cloves, crushed
  • 1 1/2 tbsp plain flour
  • 1 1/2 cups milk
  • 1/2 cup cooking cream
  • 1/2 cup chopped fresh flat-leaf parsley leaves
  • 1 cup finely grated parmesan
  • 1/2 cup panko breadcrumbs

Directions

  1. Grease a 2.3-litre, 7cm-deep, 21cm x 27cm baking dish. Cook the pasta in a large saucepan of boiling salted water according to the package directions. Add zucchini for the last 2 minutes of cooking time, then drain.

  2. Heat the olive oil in a large deep frying pan over medium heat. Add the chicken and cook, stirring once, for 5 minutes or until golden and just cooked through. Transfer to a plate.

  3. Melt the butter in the same pan. Add the leek and cook for 5 minutes or until softened. Add the garlic and flour, cooking and stirring for 1 to 2 minutes until the mixture bubbles. Remove from heat and gradually stir in the milk, then the cream. Return to medium heat, cooking and stirring constantly for 3 to 4 minutes until the mixture bubbles and thickens.

  4. Add the chicken, pasta mixture, half the parsley, and half the parmesan to the thickened sauce. Stir until the parmesan just melts.

  5. Preheat the grill on high. Transfer the pasta mixture to the prepared baking dish. Combine the breadcrumbs with the remaining parmesan and parsley in a bowl, then sprinkle over the pasta mixture.

  6. Grill for 2 to 3 minutes or until golden. Sprinkle with extra parsley if desired and serve.

How to Serve Creamy Chicken and Zucchini Pasta Bake

Serve this pasta bake hot from the oven. It pairs well with a simple side salad or garlic bread. For a more filling meal, you can add some roasted vegetables on the side. If you have leftovers, this dish tastes just as good reheated the next day!

How to Store Creamy Chicken and Zucchini Pasta Bake

You can store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place it in the oven at a low temperature until warmed through. You can also freeze the cooked pasta bake for up to three months. Just ensure it’s well-covered to prevent freezer burn.

Tips to Make Creamy Chicken and Zucchini Pasta Bake

  • Make sure not to overcook the pasta as it will cook further in the oven.
  • Feel free to substitute the chicken with cooked sausage or shredded rotisserie chicken for different flavors.
  • For a little extra crunch, add some chopped nuts to the breadcrumb topping.

Variation

You can add different vegetables such as spinach, broccoli, or bell peppers to increase the nutritional value and flavor of this dish. For a spicy kick, throw in some red pepper flakes to the sauce.

FAQs

  1. Can I use different types of pasta?
    Yes, you can use any pasta you like, such as penne or fusilli. Just adjust the cooking time according to the package instructions.

  2. Is this recipe suitable for meal prep?
    Absolutely! You can make this bake ahead of time and store it in the fridge or freezer. Just reheat before serving.

  3. Can I make this dish vegetarian?
    Yes, simply omit the chicken and add more vegetables, like mushrooms or bell peppers, and consider using a plant-based cream instead of cooking cream.