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This Chicken Pasta Bake recipe is about to become a regular on your meal rotation! It is full of delicious veg, hearty chicken, and a delicious sauce that is sure to impress.
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
I love a good chicken pasta bake because it has so many delicious ingredients that come together beautifully in the oven. This pasta casserole is easy to prepare and sure to become a family staple.
It is easy to adjust to different diets or what you have on hand. It’s a great one to throw together and then toss in the oven for a quick weekday dinner.
One of the great things about this creamy chicken pasta bake is that it’s so versatile! You can easily swap out the meat or any of the veg for what you have on hand or what you prefer. You can even swap up the flavours in the sauce if you want!
Ingredients to make Chicken Pasta Bake
- Olive Oil – is used to cook up the vegetables and chicken.
- Chicken Breast Filets – are the best meat for this simple chicken pasta bake.
- Leek – has a sweet and mellow taste that lends itself beautifully to this dish.
- Mushrooms – add another level of heartiness.
- Broccoli – is a vegetable that goes so perfectly with chicken!
- Penne Pasta – I use gluten free pasta, but regular works just great as well!
- Cream – I use soya to keep it dairy-free while still adding a delicious creaminess.
- Dijon Mustard – gives a nice sharp tang to this dish.
- Grated Parmesan Cheese – I use dairy free, but either way, it adds a perfectly cheese element to this chicken and broccoli pasta bake.
- Salt and Pepper – finishes off the flavours of this dish perfectly.
See recipe card for full information on ingredients and quantities.
Substitutions
- Chicken Breast – could be replaced with chicken thighs or even sausage, beef, or tofu.
- Vegetables – There are so many great vegetables for this dish – try tomato, spinach, onion, or peppers, for instance.
- Seasonings – You can add your favourite seasonings such as garlic, thyme, or another favourite spice to this pasta bake.
- Cheese – Mozzarella cheese or even cheddar or a mixed cheese would work well in this dish.
Variations
- Spicy – for a spicier chicken and leek pasta bake, add some chilli flakes to the sauce.
- Deluxe – Garnish this dish with some fresh such as fresh basil or fresh parsley for a deluxe presentation.
- Kid friendly – Adjust the veg to your kids’ preferences to make them more likely to try it out.
How to make Chicken Pasta Bake
Step 1: Preheat your oven to 200°C/390°F. Next, cut your veggies; slice the leek and mushrooms, and roughly chop the broccoli.
Step 2: Now, slice the chicken into bite-size pieces. Season with salt and pepper.
Step 3: Prepare the pasta; bring a large pot of salted water to a boil. Add the pasta and cook according to package directions.
Step 4: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Then, add the seasoned chicken. Cook the chicken for 6-7 minutes or until cooked through. Remove the chicken from the skillet and set aside.
Step 5: In the same skillet, add leeks, mushrooms, and broccoli. Cook the veggies, stirring for 5-6 minutes.
Step 6: Drain the pasta and add veggies into the pot with the pasta along with the cream, mustard and half the grated cheese. Stir well to combine.
Step 7: Pour the pasta into a baking dish and top it with the remaining cheese. Bake the pasta for 20 minutes.
Hint: If you prefer, you can cover with aluminum foil and then remove the aluminum foil and broil for a few minutes at the end to crisp up the cheese.
Leftovers
Store leftover chicken and mushroom pasta bake in the fridge for 3-4 days. Store in an airtight container. Reheat in the microwave.
Recipe FAQs
Generally, yes you do. Cook the pasta per package instructions to al dente. Then add it to the bake and cook in the oven. You don’t need to cook it past al dente as it will continue to cook in the oven. Do check the instructions as some recipes will call for the pasta to cook in the oven.
You can! It will keep in the freezer for up to three months. You could prepare it and freeze it pre- or post-baking.
Before sticking it in the microwave, add a few drops of water or sauce on top of the pasta bake and cover it.
More Chicken recipes
- Chicken and Leek Pie
- Air Fryer Chicken Fajitas
- Chicken and Mushroom Pie
- Chicken Satay Salad
- Chicken and Sweetcorn Soup
- Chicken and Mushroom Risotto
- Salt and Pepper Chicken
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Chicken Pasta Bake
Ingredients
- 1 tbsp olive oil
- 225 g chicken breast filets, cut into pieces
- 1 leek, sliced
- 175 g mushrooms, sliced
- ½ head broccoli, roughly chopped
- 250 g penne pasta, I used gluten free
- ½ cup cream, I used soya
- 2 tsp Dijon Mustard
- ½ cup grated parmesan cheese, I used dairy-free
- Salt and pepper, to taste
Instructions
- Preheat the oven to 200°C/390°F. Next, cut your veggies; slice the leek, and mushrooms, and roughly chop the broccoli.
- Now, slice the chicken into bite-size pieces. Season with salt and pepper.
- Prepare the pasta; bring a pot of salted water to a boil. Add the pasta and cook according to package directions.
- Heat olive oil in a large skillet over medium-high heat. Then, add the seasoned chicken. Cook the chicken for 6-7 minutes or until cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add leeks, mushrooms, and broccoli. Cook the veggies, stirring for 5-6 minutes.
- Drain the pasta and add veggies into the pot with the pasta along with the cream, chicken, mustard and half the grated cheese. Stir well to combine.
- Transfer the pasta to a baking dish and top it with the remaining cheese. Bake the pasta for 20 minutes.
Quick and delicious 🙂
thanks Susie!