Description
This Cheesy Chicken Pasta Bake is a comforting and satisfying meal featuring tender chicken, vibrant vegetables, and a creamy cheese sauce. It’s easy to make and perfect for family dinners or busy weeknights.
Ingredients
Scale
- 300g (10.5oz) Boneless, Skinless Chicken Breast, diced
- 400g (14oz) Penne Pasta, cooked al dente
- 200g (7oz) Frozen Mixed Vegetables, thawed
- 250ml (1 cup) Low-Fat Milk
- 150g (5oz) Shredded Mild Cheddar Cheese
- 60g (2oz) Grated Parmesan Cheese
- 2 tbsp (30ml) Olive Oil
- 1 tsp (5ml) Smoked Paprika (optional)
- ½ tsp (2.5ml) Garlic Powder
- ¼ tsp (1ml) Black Pepper
- ½ tsp (2.5ml) Salt
- 2 tbsp (30g) All-Purpose Flour
- 30g (2 tbsp) Butter
- Fresh Parsley Leaves, chopped
- 1 tbsp (15ml) Honey (optional)
Instructions
- Preheat & Prep: Preheat oven to 190°C (375°F) and grease a baking dish.
- Cook Pasta: Boil pasta ‘al dente’ and drain.
- Sauté Chicken: Cook diced chicken with oil, salt, pepper, paprika, and garlic powder.
- Create Roux: Cook flour in skillet for 1 minute.
- Make Cheese Sauce: Whisk in milk, then cheddar and Parmesan cheese.
- Combine: Mix pasta, chicken, vegetables, and sauce.
- Assemble & Bake: Transfer to dish, top with cheese and butter, bake for 20-25 minutes.
- Rest & Garnish: Let rest for 5 minutes, drizzle with honey (optional), and garnish with parsley.
Notes
For a richer flavor, use whole milk or add a touch of honey for sweetness. Cooking the pasta ‘al dente’ prevents it from becoming mushy during baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg