You know those nights? The ones where everyone’s tired, the clock is ticking, and the thought of cooking a gourmet meal feels… well, impossible? Yeah, I live for those nights! That’s exactly why my Chicken Vegetables Pasta Bake is an absolute lifesaver in my kitchen. It’s the kind of dish that just wraps you up in a warm hug – all cozy, cheesy and loaded with good stuff. Seriously, it’s so satisfying and comes together faster than you think, making it perfect for busy weeknights without sacrificing flavor one bit. Anyone can whip this up, and trust me, the whole family will be asking for seconds!

Why You’ll Love This Chicken Vegetables Pasta Bake

Seriously, this pasta bake is a weeknight warrior! Here’s why it’s about to become your new go-to:

So Easy, So Quick! You won’t believe how fast this comes together. Most of the ingredients just get tossed in, and you can get it in the oven in under 30 minutes. Perfect for when you’re already beat!
Minimal Dishes, Maximum Flavor. Who hates doing dishes? This recipe uses just one skillet and your baking dish, meaning less scrubbing later and more time enjoying yourself. Win-win!
Guaranteed Crowd-Pleaser. Pasta, chicken, veggies, and gooey cheese? What’s not to love! It’s the kind of comforting meal that even picky eaters will devour.
Super Versatile. Don’t have broccoli? Toss in some zucchini! No bell pepper? Use peas! You can totally customize this with whatever veggies you have hanging out in the fridge. Same goes for the pasta shape – use whatever you’ve got!

Ingredients for Your Delicious Chicken Vegetables Pasta Bake

Alright, let’s get down to what you’ll need for this amazing Chicken Vegetables Pasta Bake. Don’t worry, it’s all pretty standard stuff you probably have in your pantry or fridge right now! I’ve found that getting the prep done upfront makes the actual cooking part a total breeze.

Here’s the rundown:

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces (about 1-inch cubes work great!)
8 ounces pasta – penne, rotini, shells, whatever fun shape you like best!
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced (don’t be shy with the garlic, right?)
1 bell pepper, any color – I love red for the sweetness! – chopped
1 cup broccoli florets, cut into small, bite-sized pieces
1 (15 ounce) can diced tomatoes, undrained (this is key for the sauce!)
1 cup chicken broth
1 teaspoon dried Italian seasoning (or a mix of oregano, basil, and thyme)
Salt and freshly ground black pepper, to taste (always season as you go!)
1 cup shredded mozzarella cheese (or a mix of cheddar and mozzarella for extra yum!)

Equipment Needed for Your Chicken Vegetables Pasta Bake

Alright, let’s talk tools! You don’t need a fancy setup for this Chicken Vegetables Pasta Bake, just a few trusty kitchen basics. Having everything ready to go makes the cooking process so much smoother. Here’s what you’ll want to have handy:

A good-sized skillet – big enough to cook the chicken and veggies, maybe around 10-12 inches.
A 9×13 inch baking dish – this is perfect for getting that nice, even layer.
A colander for draining your pasta.
Measuring cups and spoons – accuracy matters, especially for the broth and seasonings!

Step-by-Step Guide to Making the Perfect Chicken Vegetables Pasta Bake

Alright, time to get cooking! This Chicken Vegetables Pasta Bake is so straightforward, you’ll probably have it memorized after the first time. I swear, it’s one of those recipes that just makes you feel good. Let’s dive in and make some magic happen!

Preparing the Pasta and Chicken

First things first, let’s get the pasta going. Pop a big pot of salted water on the stove to boil. Once it’s rolling, add your pasta and cook it just until it’s al dente – you know, still got a little bite to it. We don’t want mushy pasta here! Drain it well and set it aside. While that’s happening, grab your skillet, add that tablespoon of olive oil, and get it nice and hot over medium heat. Toss in your chicken pieces and cook them until they’re nicely browned on all sides. We’re not cooking them all the way through just yet, just getting a good sear. Scoop ‘em out and set them with the pasta. Easy peasy!

Sautéing the Vegetables and Building the Sauce

Now, into that same skillet (less washing, woohoo!), toss in your chopped onion. Let it soften up for about 5 minutes until it’s looking a little translucent. Then, add your minced garlic and give it a good stir for about a minute until you can smell its amazing aroma – seriously, garlic is the best! Now, it’s time for the veggies. Add your chopped bell pepper and broccoli florets. Sauté them for another 5 to 7 minutes until they’re tender-crisp. You still want them to have a little snap, not be totally soggy. Next, pour in the can of diced tomatoes (juices and all!) and the chicken broth. Sprinkle in your Italian seasoning, a good pinch of salt, and some black pepper. Give it all swirl, bring it up to a gentle simmer, and let it bubble for a few minutes so all those fantastic flavors can get acquainted. Oh, and don’t forget to toss that cooked chicken back into the skillet! It’s going to soak up all that saucy goodness.

Combining and Baking Your Chicken Vegetables Pasta Bake

Here’s where it all comes together! Add your drained pasta right into the skillet with the chicken and veggie sauce. Gently stir everything up so all those pasta shapes are coated in that deliciousness. Now, grab your 9×13 inch baking dish. Pour the whole mixture evenly into the dish. You want a nice, uniform layer so it bakes up perfectly. And for the grand finale – evenly sprinkle all that lovely shredded mozzarella cheese right over the top. Get it right to the edges! Pop that dish into your preheated 375°F (190°C) oven and bake for about 20 to 25 minutes. You’ll know it’s done when the cheese is all melted, bubbly, and maybe even a little golden brown around the edges. Pure comfort food!

Tips and Tricks for the Best Chicken Vegetables Pasta Bake

Alright, let’s give this amazing Chicken Vegetables Pasta Bake a little extra love! I’ve tinkered with this recipe more times than I can count, and I’ve picked up a few tricks along the way that just make it *chef’s kiss* perfect. Trust me, these little tweaks can make all the difference!

Ingredient Substitutions and Variations

You know, the beauty of this pasta bake is how flexible it is. Don’t have penne? Rotini, elbow macaroni, even farfalle work beautifully. They all catch that yummy sauce just right. And veggies? It’s a free-for-all! If you’ve got some zucchini wilting in the fridge, chop it up and toss it in with the peppers and broccoli. Mushrooms are fantastic, too. Even a handful of spinach stirred in at the end is a great way to sneak in more greens. If you’re feeling adventurous, a spoonful of homemade pesto stirred into the sauce before baking adds a whole other dimension of flavor!

Making Ahead and Storing Leftovers

So, life gets crazy, right? The good news is this Chicken Vegetables Pasta Bake is totally make-ahead friendly. You can assemble the whole thing (minus the cheese topping) the night before, cover it, and pop it in the fridge. When you’re ready to bake, just add the cheese and give it a little extra baking time, maybe 5-10 minutes longer. Leftovers are a DREAM! Just pop them in an airtight container in the fridge for about 3-4 days. Reheat gently in the microwave or oven until heated through – it’s almost as good the second time around!

Serving Suggestions for Your Chicken Vegetables Pasta Bake

This Chicken Vegetables Pasta Bake is pretty much a complete meal on its own, but you know, sometimes you just want a little something extra on the side, right? I love pairing it with a nice big salad – something fresh and bright to cut through all that cheesy goodness. A simple green salad with your favorite vinaigrette is always a winner, or try something a bit more exciting like a refreshing cucumber and feta salad. And of course, you can never go wrong with some crusty garlic bread for soaking up any extra sauce!

Frequently Asked Questions About Chicken Vegetables Pasta Bake

Got questions about whipping up this delicious Chicken Vegetables Pasta Bake? I’ve got you covered!

Can I use different vegetables in this pasta bake?

Absolutely! This recipe is super forgiving with veggies. Feel free to swap in anything you have on hand, like mushrooms, zucchini, peas, or even some spinach stirred in. It’s all about what you love!

How do I make this pasta bake creamier?

Great question! For an extra creamy texture, you can stir about half a cup of heavy cream or even some cream cheese into the sauce mixture along with the chicken broth before you add the pasta. So good!

Can I freeze this Chicken Vegetables Pasta Bake?

Yep, you sure can! Once it’s baked and cooled, you can portion it into freezer-safe containers and freeze for up to 3 months. Just thaw it in the fridge overnight and reheat in the oven or microwave until nice and bubbly.

Nutritional Information (Estimate)

Just a heads-up, this is a general nutritional estimate for one serving of my Chicken Vegetables Pasta Bake. It can totally change depending on the exact ingredients you use, like the type of pasta or how much cheese you sprinkle on top! It’s a pretty balanced meal, though, packed with protein and carbs to keep you fueled up.

Chicken Vegetable Pasta Bake

Author: cocktailmixguide.com
Total Time: 45 min
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple and satisfying pasta bake with chicken and mixed vegetables.

Ingredients

Scale

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
8 ounces pasta (penne, rotini, or your favorite shape)
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 cup broccoli florets
1 (15 ounce) can diced tomatoes, undrained
1 cup chicken broth
1 teaspoon dried Italian seasoning
Salt and black pepper to taste
1 cup shredded mozzarella cheese

Instructions

Preheat your oven to 375°F (190°C).
Cook pasta according to package directions until al dente. Drain and set aside.
While pasta cooks, heat olive oil in a large skillet over medium heat. Add chicken pieces and cook until browned. Remove chicken from skillet and set aside.
Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
Add bell pepper and broccoli florets to the skillet and cook for 5-7 minutes until tender-crisp.
Stir in diced tomatoes, chicken broth, Italian seasoning, salt, and pepper. Bring to a simmer.
Return the cooked chicken to the skillet.
Add the drained pasta to the skillet and stir to combine with the chicken and vegetables.
Pour the mixture into a 9×13 inch baking dish.
Sprinkle mozzarella cheese evenly over the top.
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the bake is heated through.

Notes

You can add other vegetables like mushrooms, zucchini, or spinach.
For a creamier sauce, stir in 1/2 cup of heavy cream with the chicken broth.

Prep Time: 15 min
Cook Time: 30 min
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 8g
Sodium: 600mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 35g
Cholesterol: 100mg

Keywords: chicken, pasta, bake, vegetables, casserole, dinner, easy, family meal