Cheesy chicken and pumpkin pasta bake in a baking dish

Cheesy Chicken and Pumpkin Pasta Bake

ByCasey Monroe

why make this recipe

Cheesy Chicken and Pumpkin Pasta Bake is a delightful dish that marries the savory flavors of chicken and bacon with the sweetness of pumpkin. This recipe is perfect for families and gatherings, as it is hearty and filling. With a creamy cheese sauce, it’s sure to be a hit with kids and adults alike. Plus, it’s an excellent way to sneak in some vegetables!

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 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 Tasty Cheese
  • 50g baby spinach
  • 1/2 cup grated parmesan cheese

Directions:

  1. Preheat the oven to 180C/160C fan forced.
  2. Line a large baking tray with baking paper.
  3. Place the pumpkin on the prepared tray, drizzle with 1 tablespoon of olive oil, season with salt and pepper, and roast for 20 to 25 minutes until golden and tender.
  4. Meanwhile, cook the pasta in a large saucepan of boiling, salted water until just tender; then drain and place in a large bowl.
  5. Heat the remaining oil in a frying pan over medium-high heat; add the chicken, reduce heat to medium, and cook for 4 to 5 minutes each side until cooked through.
  6. Transfer the chicken to a plate, then add bacon to the pan and cook for 2 to 3 minutes each side until golden.
  7. Roughly chop the chicken and bacon, then add them to the pasta.
  8. Melt the butter in a saucepan over medium heat, add the flour, and cook for 1 to 2 minutes until the mixture bubbles.
  9. Gradually stir in the milk and return to heat, cooking until the mixture boils and thickens.
  10. Stir in the tasty cheese and season with salt and pepper.
  11. Lightly grease a 12-cup capacity ovenproof dish.
  12. Add the pumpkin, spinach, and cheese sauce to the pasta and stir to combine.
  13. Spoon the mixture into the prepared dish, sprinkle with parmesan, and bake for 20 minutes or until golden.
  14. Serve hot.

how to serve Cheesy Chicken and Pumpkin Pasta Bake

Serve the Cheesy Chicken and Pumpkin Pasta Bake warm, straight from the oven. It pairs beautifully with a crisp green salad or some crusty bread. For an extra touch, you can sprinkle some fresh herbs like parsley or basil on top before serving.

how to store Cheesy Chicken and Pumpkin Pasta Bake

To store leftovers, allow the dish to cool completely, then cover it with plastic wrap or store it in an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 2 months. Reheat in the oven or microwave before serving.

tips to make Cheesy Chicken and Pumpkin Pasta Bake

  • Make sure to chop the pumpkin into even pieces for uniform cooking.
  • You can add extra vegetables like broccoli or peas to boost nutrition.
  • If you like a crunchy topping, consider adding breadcrumbs mixed with parmesan before baking.

variation

For a vegetarian version, you can substitute the chicken and bacon with more vegetables, such as mushrooms and zucchini. You can also use different types of cheese to change the flavor profile.

FAQs

Q: Can I use a different type of pasta?
A: Yes, any pasta shape you prefer will work. Just make sure it cooks to al dente.

Q: Can I make this dish ahead of time?
A: Yes, you can prepare it a day in advance and store it in the fridge before baking. Just bake it when you’re ready to serve.

Q: Is it possible to make this recipe gluten-free?
A: Absolutely! You can use gluten-free pasta and flour to make the cheese sauce.