Chicken and Vegetables Pasta Bake is a favorite and easy chicken, vegetable and pasta dish, featuring beautiful colors and amazing flavor!

Chicken and Vegetables Pasta Bake Chicken and Vegetables Pasta Bake

pinit fg en rect gray 28 Chicken and Vegetables Pasta Bake

My friend, Julie, and myself SWEAR that we came up with the WOOOOT!! WOOOOT!! phrase. It was like 1994, or maybe even sooner, and while we were barely of driving age, we knew how to get the party started.

I’m also fairly certain that I started the whole chicken in pasta bake-thing way back when, but I’m sure there are many of you that are going to beg to differ. Thus, I’m not making that claim around here… I’ll let it stay in my head.

Also? Happy Wednesday! Have no fear, Friday is almost near!

Chicken Vegetables Pasta Bake Chicken and Vegetables Pasta Bake

This one time “at band camp”, I said something about wishing it was Friday and the big boss lady went off! Her words; If you wish it was the future every day, you’ll never live in the present! She was right!! Since then, I have not made a wish that it was Friday.

Therefore, every day at 11:11, I just wish that ALL carbs and sugar will finally be added to the “healthy food charts”.

So. It all started one unassuming winter/spring afternoon. I opened up the fridge and decided to clean it up. Best.chore.ever. NOT! Can’t WAIT for my kids to grow up so I can pawn those not-so-hot chores off to them! icon biggrin Chicken and Vegetables Pasta Bake 

As I was saying. I cleaned out the fridge and I was left with a few items that either needed to be tossed out right away, or used up asap. I decided on the latter.

I had wrinkled-up cherry tomatoes, about-to-wilt mushrooms, questionable carrots, and softened garlic.
Truth is, when you buy your veggies at the farmer’s market, they tend to go bye-bye a bit sooner than their grocery-store counterparts.

Chicken and Vegetables Pasta Bake at Diethood Chicken and Vegetables Pasta Bake

Guess what else? I had leftover chicken and some penne pasta to get rid of, as well! I put two and two together… or four and three together… and this is what I came up with. Chicken and Vegetables Pasta Bake – because your wilted veggies and your leftover grilled chicken should never meet the trash can.

See? I’m ALWAYS looking out for you!

ENJOY!

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Chicken and Vegetables Pasta Bake
 
Prep time
Cook time
Total time
 
Chicken and Vegetables Pasta Bake is a favorite and easy chicken, vegetable and pasta dish, featuring beautiful colors and amazing flavor!
Serves: Serves 4 to 6
Ingredients
  • ½-pound penne pasta
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 3 to 4 cooked chicken breast-halves, cut into bite size pieces
  • 1 cup sliced mushrooms
  • 3 garlic cloves, minced
  • 1 carrot, cut into rounds
  • ⅓-cup vegetable or chicken broth
  • salt and fresh ground pepper, to taste
  • ¼ teaspoon garlic powder
  • ½ teaspoon dried Italian Seasoning
  • 2 teaspoons all-purpose flour
  • 1 cup milk
  • 1 (8-oz package) cream cheese
  • 1 cup halved cherry tomatoes
  • 1 cup shredded mozzarella cheese
  • ¼ cup shredded parmesan cheese
Instructions
  1. Preheat oven to 350.
  2. Cook penne pasta according to the instructions on the box.
  3. Heat olive oil and butter in a large skillet; add chicken, mushrooms, garlic and carrots; cook until heated through, and carrots are fork tender.
  4. In the meantime, in a small mixing bowl whisk together broth, salt, pepper, garlic powder, italian seasoning and flour; whisk until completely combined.
  5. Add to skillet with chicken and stir.
  6. Stir in milk.
  7. Cook and stir until thickened and bubbly.
  8. Add cream cheese and continue to cook until cream cheese is smooth, stirring frequently.
  9. Remove from heat.
  10. Add pasta mixture, chicken mixture and tomatoes; toss to coat.
  11. Transfer to a 3-quart casserole dish.
  12. Cover with foil and bake for 30 to 35 minutes, or until heated through.
  13. Remove foil, stir mixture and sprinkle with cheeses.
  14. Continue to cook for 8 to 10 minutes, or until cheese is melted.
  15. Remove from oven and let stand 5 minutes.
  16. Serve.
Notes
RECIPE SOURCE: DIETHOOD


Inspired By: Recipe.com

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19 Comments on this article. Feel free to join this conversation.

  1. Megan July 7, 2014 at 10:03 PM - Reply

    I made this tonight and we loved it! I followed the recipe except I used low-fat cream cheese and omitted the chicken (and 1 tbsp oil). My boyfriend doesn’t like mushrooms, but he ate this up and had seconds! Thanks for sharing your recipe–we’ll be making this again for sure! :)

  2. Maggie May 16, 2014 at 11:57 PM - Reply

    Love the combination with chicken, mushroom and cheese! So yummy and great for my post run recover meal :)

  3. Emily @ Life on Food May 15, 2014 at 5:49 AM - Reply

    Ha, I was wishing it was Friday this week since Monday. It is like the week that will never end. Can you make this dinner appear on my table tonight? A big glass of wine would be lovely too!

  4. Rose May 14, 2014 at 3:00 PM - Reply

    Great pasta choice Katerina!

    Wow …it seems like whatever you cook, I could
    indulge myself ! :)

  5. Laura (Tutti Dolci) May 14, 2014 at 1:04 PM - Reply

    Pass me a fork because I want to dig in!

  6. Valerie May 14, 2014 at 11:54 AM - Reply

    *squee* look at all that lusciously melted cheese!!

    I miss the relatively carefree ’90s!!

  7. Jennifer May 14, 2014 at 11:24 AM - Reply

    This looks seriously incredible!

  8. Lauren @ Climbing Grier Mountain May 14, 2014 at 11:03 AM - Reply

    I could eat this for breakfast!! Love the flavors!

  9. Matt Robinson May 14, 2014 at 9:56 AM - Reply

    So easy, so tasty, so darn delicious! This is a work of art and perfect for the entire family. Love it!

  10. Naomi May 14, 2014 at 9:50 AM - Reply

    I love how easy this is to make, not to mention delicious!

  11. Becca from ItsYummi! May 14, 2014 at 9:48 AM - Reply

    Oh em gee… I need to throw my face into the dish, please! YUM!

  12. DessertForTwo May 14, 2014 at 7:44 AM - Reply

    Sounds awesome! woot! hehe

  13. Anna @ Crunchy Creamy Sweet May 14, 2014 at 7:43 AM - Reply

    I love pasta bakes! This looks gorgeous!

  14. sally @ sallys baking addiction May 14, 2014 at 7:41 AM - Reply

    Woooot woooot! Love this simple, flavorful dish Kate!

  15. Deanna May 14, 2014 at 7:38 AM - Reply

    Question! As I was cleaning I found an unopened tub of miracle whip that states that it must be used by”May 8″! Would it be ok to use? Hate that! I know what you mean. It’s like our fridge is a bottomless pit!

    I have Chicken an wrinkled tomatos too in the fridge-thanks for the idea! Looks yummy :)

    • Katerina Petrovska May 14, 2014 at 8:15 AM - Reply

      Yes, the bottomless pit!! :)

      I would use the Miracle Whip right away – if it doesn’t smell iffy, then it’s good to use. That’s my rule, anyways… :-)

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