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Chicken and Vegetable Pasta Bake Recipe

Italian-American · Main course · 55 min total

A comforting and hearty pasta bake loaded with tender chicken, colorful vegetables, and a creamy cheese sauce, perfect for a family dinner.

Ingredients

• 12 oz (340g) penne pasta
• 2 tbsp olive oil
• 1 lb (450g) boneless skinless chicken breasts, cut into bite-sized pieces
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup (150g) cherry tomatoes, halved
• 2 cups (480ml) heavy cream
• 1 cup (100g) grated Parmesan cheese
• 1 cup (120g) shredded mozzarella cheese
• 1 tsp dried oregano
• Salt and black pepper to taste
• Fresh basil for garnish (optional)

Instructions

1. Preheat oven to 375°F (190°C). Cook pasta according to package directions until al dente; drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper, then cook until golden and cooked through, about 5-7 minutes. Remove chicken and set aside.
3. In the same skillet, sauté onion and garlic until softened, about 2 minutes. Add bell pepper, zucchini, and cherry tomatoes; cook for 3-4 minutes until slightly tender.
4. Reduce heat to low, stir in heavy cream, Parmesan cheese, oregano, salt, and pepper. Simmer for 2 minutes until sauce thickens slightly.
5. Add cooked pasta and chicken to the skillet; toss to combine. Transfer mixture to a greased 9x13-inch baking dish. Top with mozzarella cheese.
6. Bake for 20-25 minutes until bubbly and golden on top. Let rest for 5 minutes, then garnish with basil if desired.

Tips

• For a lighter version, use half-and-half instead of heavy cream.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Add a pinch of red pepper flakes for a spicy kick.

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