This Chicken Pasta Bake recipe will quickly become a favourite in your dinner rotation. It combines tender chicken, vibrant vegetables and a creamy, flavourful sauce that’s sure to impress.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Chicken Pasta Bake
- Substitutions
- Variations
- How to make Chicken Pasta Bake
- Leftovers
- Recipe FAQs
- More Chicken recipes
- You might also like
- Rate it…
- Chicken Pasta Bake Recipe
Why this recipe works
This chicken pasta bake brings together simple, complementary ingredients that finish beautifully in the oven. It’s straightforward to prepare and makes a comforting, reliable family meal.
It’s easy to adapt to dietary needs or whatever you have in the fridge. Swap the protein, change the vegetables or tweak the sauce — the dish holds up well to variations and still delivers great flavour.
Ingredients to make Chicken Pasta Bake
- Olive oil – for cooking the vegetables and chicken.
- Chicken breast filets – cut into bite-size pieces for this simple bake.
- Leek – adds a mild, sweet onion flavour.
- Mushrooms – for extra heartiness and umami.
- Broccoli – pairs perfectly with chicken and adds texture and colour.
- Penne pasta – gluten-free or regular both work well.
- Cream – use soya or another dairy-free option if desired, to keep the sauce creamy.
- Dijon mustard – adds a bright, tangy note to the sauce.
- Grated Parmesan cheese – dairy-free or regular; it forms a lovely cheesy top.
- Salt and pepper – to finish and balance the flavours.
See recipe card below for exact quantities.
Substitutions
- Protein: swap chicken breast for thighs, sausage, beef or tofu.
- Vegetables: try spinach, tomatoes, peppers or onions depending on preference.
- Seasonings: add garlic, thyme, oregano or chilli flakes to change the flavour profile.
- Cheese: mozzarella, cheddar or a mixed cheese topping work well.
Variations
- Spicy: add chilli flakes or a splash of hot sauce to the sauce for heat.
- Herb-forward: finish with fresh basil or parsley for brightness.
- Kid-friendly: reduce or omit stronger vegetables and keep the sauce mild.
How to make Chicken Pasta Bake
Step 1: Preheat the oven to 200°C/390°F. Slice the leek and mushrooms, and roughly chop the broccoli.
Step 2: Cut the chicken into bite-size pieces and season with salt and pepper.
Step 3: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
Step 4: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Cook the seasoned chicken for 6–7 minutes or until cooked through. Remove and set aside.
Step 5: In the same skillet, sauté the leeks, mushrooms and broccoli for 5–6 minutes until tender.
Step 6: Drain the pasta and return it to the pot. Add the cooked vegetables, cream, Dijon mustard, cooked chicken and half the grated cheese. Stir to combine evenly.
Step 7: Transfer the mixture to a baking dish, sprinkle with the remaining cheese and bake for 20 minutes until hot and golden.
Hint: Cover the dish with foil while baking if you prefer softer cheese, then remove the foil and broil for a few minutes to crisp the top.
Leftovers
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in the microwave, adding a splash of water or extra sauce if needed to prevent drying out.
Recipe FAQs
Yes. Cook pasta to al dente following package directions, then combine it with the sauce and other ingredients before baking. Al dente pasta will finish cooking in the oven.
Yes. The baked pasta can be frozen for up to three months. Freeze either before or after baking and thaw in the fridge before reheating.
Add a few drops of water or extra sauce to the pasta and cover while reheating in the microwave or oven to retain moisture.
More Chicken recipes
- Chicken and Leek Pie
- Air Fryer Chicken Fajitas
- Chicken Thigh Tray Bake
- Chicken and Mushroom Pie
- Chicken Satay Salad
- Chicken and Sweetcorn Soup
- Chicken and Mushroom Risotto
- Salt and Pepper Chicken
- Chicken Traybake
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Rate it…
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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
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Preheat the oven to 200°C/390°F. Slice the leek and mushrooms, and roughly chop the broccoli.
-
Cut the chicken into bite-size pieces and season with salt and pepper.
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Bring a pot of salted water to a boil and cook the pasta according to package directions until al dente.
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Heat olive oil in a skillet over medium-high heat. Cook the chicken for 6–7 minutes until done, then remove and set aside.
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Using the same skillet, sauté the leeks, mushrooms and broccoli for 5–6 minutes until tender.
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Drain the pasta and return it to the pot. Add the cooked vegetables, cream, chicken, Dijon mustard and half the cheese. Stir to combine.
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Transfer the mixture to a baking dish, top with the remaining cheese and bake for 20 minutes until hot and golden.
Notes
Substitutions & Variations: Suggestions are listed above in the post.
To Store: Keep in an airtight container in the fridge for 3–4 days. Reheat in the microwave.
To Freeze: Freeze for up to three months. Thaw overnight in the fridge before reheating.
Tip 1: Make it vegetarian by swapping chicken for tofu or using only vegetables.
Tip 2: If you prefer no baked crust, serve directly from the pot after warming everything through.
Tip 3: Experiment with different vegetables and seasonings to keep the dish fresh and varied.