Chicken and Vegetable Pasta Bake

This Chicken and Vegetable Pasta Bake is the perfect way to sneak some extra veggies into your family’s diet. It’s delicious, easy to make, and a great way to use leftover vegetables in your fridge. Give it a try and see how quickly your kids will gobble up their greens without realising it!

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This Chicken and Vegetable Pasta Bake is packed with chicken, pasta, loads of fresh vegetables, and cheese, this dish combines flavours everyone in the family will love. And the best part: since it involves hiding veggies in the sauce, you can sneak them into your kids’ meals without any complaints. Plus, it’s an inexpensive meal that won’t break the bank – so you can feed your entire family without breaking your budget.

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Not only is this Chicken and Vegetable Pasta Bake a great way to prevent waste, but you can also easily customise it by adding in whatever vegetables you have on hand. The possibilities are endless, you could try capsicum, broccoli, zucchini, or spinach.

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Chicken and Vegetable Pasta Bake

  • Author: Katrina
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 6 1x
  • Category: Main

Ingredients

Scale
  • 350g spiral pasta
  • 1 large zucchini, halved, sliced
  • 1/2 cup cauliflower, cut into small florets
  • 1 carrot, diced
  • 1 hot roast chicken, meat shredded
  • 1/2 cup grated tasty cheese
  • 1/2 cup panko breadcrumbs

bechamel sauce

  • 60g butter, chopped
  • 1/3 cup plain flour
  • 4 1/2 cups milk
  • 75g parmesan cheese, finely grated
  • 1/4 teaspoon salt
  • pinch ground nutmeg

Instructions

  1. Preheat oven to 180°C, fan forced.
  2. In a large saucepan, cook pasta following packet directions.
  3. Add the zucchini and cauliflower to the pasta in the last 2 minutes of cooking. Drain and return to saucepan.
  4. Meanwhile, make the cheese sauce. Melt butter in medium-sized saucepan over medium-high heat until foaming.
  5. Add flour, then cook and stir for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.
  6. Gradually pour in milk, and whisk continuously until the mixture is smooth.
  7. Return saucepan over medium-high heat and bring to a boil, stir continuously for 5 minutes or until the sauce thickens.
  8. Remove from heat. Add the parmesan cheese and stir until cheese melts. Season with salt, pepper and nutmeg, set aside.
  9. Pour cheese sauce over pasta and vegetables, stir through the chicken.
  10. Spoon pasta mixture into a 4L capacity baking dish.
  11. Sprinkle with tasty cheese and breadcrumbs
  12. Bake pasta bake in oven for 20-30 minutes or until golden. Serve.

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Need to use up some vegetables? Mix your vegetables with some cooked pasta, cheese sauce and chicken, and pop it all in the oven for a delicious and hearty dinner.

Find more of my Pasta Bake recipes here.

This Chicken and Vegetable Pasta Bake is the perfect way to sneak some extra veggies into your family’s diet. It’s delicious, easy to make, and a great way to use leftover vegetables in your fridge. Give it a try and see how quickly your kids will gobble up their greens without realising it!

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