This Chicken and Vegetables Pasta Bake is an easy dinner idea made with chicken, vegetables and pasta. A delicious baked pasta that has beautiful colors and amazing flavor!
AN EASY BAKED PASTA RECIPE WITH DELICIOUS CHICKEN
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!
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! 😀
A DELICIOUS RECIPE TO USE UP VEGGIES
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.
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!
Chicken and Vegetables Pasta Bake
- 1/2- 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
- 1/3- cup vegetable or chicken broth
- salt and fresh ground pepper to taste
- 1/4 teaspoon garlic powder
- 1/2 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
- 1/4 cup shredded parmesan cheese
- Preheat oven to 350.
- Cook penne pasta according to the instructions on the box.
- Heat olive oil and butter in a large skillet; add chicken, mushrooms, garlic and carrots; cook until heated through, and carrots are fork tender.
- In the meantime, in a small mixing bowl whisk together broth, salt, pepper, garlic powder, italian seasoning and flour; whisk until completely combined.
- Add to skillet with chicken and stir.
- Stir in milk.
- Cook and stir until thickened and bubbly.
- Add cream cheese and continue to cook until cream cheese is smooth, stirring frequently.
- Remove from heat.
- Add pasta mixture, chicken mixture and tomatoes; toss to coat.
- Transfer to a 3-quart casserole dish.
- Cover with foil and bake for 30 to 35 minutes, or until heated through.
- Remove foil, stir mixture and sprinkle with cheeses.
- Continue to cook for 8 to 10 minutes, or until cheese is melted.
- Remove from oven and let stand 5 minutes.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Creamy Spinach and Artichoke Penne Pasta
20 comments on “Chicken and Vegetables Pasta Bake”
Where is the recipie?
Hi!! Thanks so much for letting me know! It’s there now. The recipe was hiding behind a code… 🙂
I totally love the chicken vegetables pasta bake and will be using it tonight Labour Day weekend 2015. It looks fabulous!
However, I do have one comment about the statement:
****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.
SERIOUSLY!! I live in Calgary and quite honestly most of the stuff I get from the grocery store spent anywhere from 4 days to 10 days on an 18 wheeler from California before it ever hit the shelves of my big name grocery store and turns to compost much faster than anything I buy that came locally from my farmers market – particularly if it is organic. I once forgot about a very large head of romaine lettuce in my downstairs fridge for 2 weeks and I assumed it would all be compost – BUT no, I tore off the outside leaves and the rest was just perfect. I made a caesar salad and it served 14 people at a pot luck that night.
So, I am sorry, when its harvest season at the farmers market – the produce I purchase lasts WAY, WAY longer than its counter part from the big name grocery store – which is why in the summer – I don’t purchase produce from my big name grocery store unless its something like a lemon or a pineapple – they don’t grow well in Alberta in any season.
Love the site and this recipe!! Thanks
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! 🙂
YAY! SO happy you guys enjoyed it! Thank you!!
Love the combination with chicken, mushroom and cheese! So yummy and great for my post run recover meal 🙂
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!
Great pasta choice Katerina!
Wow …it seems like whatever you cook, I could
indulge myself ! 🙂
Pass me a fork because I want to dig in!
*squee* look at all that lusciously melted cheese!!
I miss the relatively carefree ’90s!!
This looks seriously incredible!
I could eat this for breakfast!! Love the flavors!
So easy, so tasty, so darn delicious! This is a work of art and perfect for the entire family. Love it!
I love how easy this is to make, not to mention delicious!
Oh em gee… I need to throw my face into the dish, please! YUM!
Sounds awesome! woot! hehe
I love pasta bakes! This looks gorgeous!
Woooot woooot! Love this simple, flavorful dish Kate!
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 🙂
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… 🙂