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Creamy Chicken and Vegetable Pasta Bake Recipe

Italian-American · Main course · 55 min total

A comforting pasta bake with tender chicken, colorful vegetables, and a creamy sauce, topped with melted cheese for a golden finish.

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) frozen peas
• 2 tbsp all-purpose flour
• 2 cups (480ml) whole milk
• 1 cup (240ml) chicken broth
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup (100g) grated Parmesan cheese
• 1 cup (120g) shredded mozzarella cheese

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 oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
3. In the same skillet, add onion and garlic; cook until softened, about 2 minutes. Add bell pepper and zucchini; cook for 3-4 minutes. Stir in peas and cook 1 minute more.
4. Sprinkle flour over vegetables and stir to coat. Gradually whisk in milk and chicken broth. Add thyme, salt, and pepper. Cook, stirring constantly, until sauce thickens, about 3-4 minutes.
5. Remove from heat. Stir in cooked pasta, chicken, and Parmesan cheese until well combined. Top with mozzarella cheese.
6. Bake for 20-25 minutes, until bubbly and cheese is golden. Let rest 5 minutes before serving.

Tips

• Feel free to swap vegetables based on what you have on hand, such as broccoli or mushrooms.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
• For a lighter version, use low-fat milk and reduce cheese by half.

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