Delicious Chicken Zucchini Pasta Bake served in a casserole dish

Chicken and Zucchini Pasta Bake

ByCasey Monroe

why make this recipe

Chicken and Zucchini Pasta Bake is a hearty and comforting dish that combines the deliciousness of chicken, pasta, and vegetables into one simple meal. It’s perfect for busy weeknights or whenever you’re looking for a filling dish that’s easy to prepare. This recipe is not only tasty but also allows you to sneak in some veggies, making it a well-rounded choice for families. Plus, who doesn’t love a warm, cheesy bake?

how to make Chicken and Zucchini Pasta Bake

Ingredients :

  • 250g dried trivelle pasta
  • 2 zucchini, halved lengthways, sliced diagonally
  • 1 tbsp extra virgin olive oil
  • 500g Coles RSPCA Approved Chicken Breast, sliced
  • 50g butter, chopped
  • 1 leek, trimmed, 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.
  2. Cook pasta in a large saucepan of boiling, salted water. Follow the packet directions, adding zucchini for the last 2 minutes of cooking time. Drain the pasta and zucchini together.
  3. Meanwhile, heat oil in a large deep frying pan over medium heat. Add chicken and cook, stirring once, for about 5 minutes or until golden and just cooked through. Transfer the chicken to a plate.
  4. Melt butter in the same pan and add leek. Cook for 5 minutes until softened. Then add garlic and flour, cooking for another 1 to 2 minutes until the mixture bubbles.
  5. Remove the pan from heat. Gradually stir in milk and cream, then return to medium heat. Cook while stirring constantly for 3 to 4 minutes or until the mixture bubbles and thickens.
  6. Stir in the cooked chicken, pasta mixture, half of the parsley, and half of the parmesan. Mix until the parmesan just melts.
  7. Preheat the grill on high. Transfer the pasta mixture to the prepared baking dish.
  8. In a bowl, combine breadcrumbs with the remaining parmesan and parsley, then sprinkle over the pasta mixture.
  9. Grill for 2 to 3 minutes or until golden. Optionally, sprinkle with extra parsley before serving.

how to serve Chicken and Zucchini Pasta Bake

Serve Chicken and Zucchini Pasta Bake hot from the oven. You can add a side salad or some crusty bread for a complete meal. It’s great for family dinners, gatherings, or even as leftovers for lunch the next day.

how to store Chicken and Zucchini Pasta Bake

To store leftovers, let the pasta bake cool completely, then transfer it to an airtight container. It can be kept in the fridge for up to 3 days. If you’d like to store it longer, consider freezing it in a freezer-safe container for up to 3 months. Just thaw it in the fridge overnight before reheating.

tips to make Chicken and Zucchini Pasta Bake

  • Feel free to add other vegetables like bell peppers or spinach for extra nutrition.
  • You can use different types of pasta if you don’t have trivelle; just make sure to adjust cooking times.
  • For a spicier kick, consider adding some red pepper flakes to the chicken while cooking.

variation

You may swap the chicken for cooked sausage or ground beef if you prefer. Additionally, substitute the cream with more milk or a plant-based alternative for a lighter version.

FAQs

1. Can I make this pasta bake ahead of time?
Yes, you can prepare it a day in advance, cover it, and refrigerate it. Just bake it when you’re ready to serve.

2. Is this dish suitable for freezing?
Absolutely! It freezes well and can be reheated when needed.

3. Can I use different kinds of cheese?
Yes, you can use any cheese you like! Mozzarella or cheddar would also work nicely.