This Chicken and Roast Pumpkin Pasta Bake recipe can be made ahead of time, making it the perfect meal for feeding a hungry crowd on a busy weeknight.
This dinner is delicious! Chicken, bacon, roast pumpkin, and macaroni tossed through a delicious cheese sauce then baked with a sprinkling of parmesan cheese – what’s not to love?! Normally speaking I’m not a fan of pumpkin so I rarely cook with it, but when roasted like this its flavour enriches, and it becomes the perfect addition to this Chicken and Roast Pumpkin Pasta Bake.
I poached and shredded the chicken breast as a budget-friendly option, however, you can use a BBQ chicken instead if you prefer to save time instead of money.
I made this during the day, then placed it in the fridge just before the final step. Once home from work I simply popped it into the oven. I had it in the fridge so heated for 30 minutes instead of the recommended 20 minutes.
I love dinners like these that can be made ahead of time and then heated just before eating – it helps takes the stress and chaos out of busy nights. Serve this meal with salad and there will most certainly be enough left over for everybody for the following night.
With the cold weather setting in, it’s a great time to start creating home-cooked meals like this one. For more hearty dinner ideas, be sure to check out my new cookbook!Print
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ENAMEL BAKING PANS – SET OF 5
This quality and stylish enamel bakeware is perfect for cooking your roasts, baked vegetables, pasta bakes, shepherds pie, meatloaf, banana bread and more. Enamel is made from porcelain fused high-quality steel, resistant to chemicals, is scratch-resistant, durable, oven safe to 270°C. Great for everyday use and lightweight to lift in and out of the oven. The biggest size is what I now use for this Chicken and Roast Pumpkin Pasta Bake.