Look, I know those Tuesday nights. You’re tired, the kids are hungry, and the idea of making something complicated that needs three different skillets? Forget it. That’s why I rely on my ultimate weeknight lifesaver: the Chicken Vegetables Pasta Bake. This isn’t some fancy, five-star dinner; it’s pure, creamy, cheesy comfort food that comes together faster than you think.
Honestly, this one made it into rotation because it uses 90% pantry staples and I can let it bake unsupervised while I help with homework. We’re talking tender pasta, savory shredded chicken, soft veggies swimming in a simple tomato-oregano sauce, all hidden under a blanket of bubbly mozzarella. Seriously, if you need a hearty, easy dinner that tastes like you slaved all afternoon, this particular Chicken Vegetables Pasta Bake is the recipe you need saved right now. Trust me on this one; it’s magic!
Why This Chicken Vegetables Pasta Bake is Your New Weeknight Hero
I’m telling you, you need this recipe in your back pocket for those nights when dinner needs to feel special without any fuss. It checks all the boxes:
- It’s ready in about 50 minutes total, which is borderline miracle territory!
- Every single family member, from my picky little nephew to my very critical brother-in-law, cleans their plate.
- It uses a simple base sauce, so there’s no fancy simmering required—just stir and bake!
- Plus, it’s a great way to sneak in those carrots and broccoli. Check out this similar cheesy bake recipe too: Cheesy Chicken Broccoli Rice Casserole!
Essential Ingredients for the Perfect Chicken Vegetables Pasta Bake
Okay, listen up, because the beauty of this recipe is using what you have, but we need the right foundation so the Chicken Vegetables Pasta Bake turns out perfectly tender and flavorful. You need about a pound of pasta—I always grab penne or rotini because those little tubes hold onto the sauce so well. Make sure you have about two cups of chicken ready; it needs to be fully cooked and nicely shredded, not diced, if you want that authentic texture.
For the vegetables, we’re keeping it classic with one onion, a couple of minced garlic cloves, one cup of sliced carrots, and one cup of broccoli florets. The sauce base is straightforward: a 15-ounce can of tomato sauce, one cup of chicken broth, oregano, salt, and pepper. And of course, we absolutely need that cup of shredded mozzarella goodness to make that top layer irresistibly golden and bubbly. Remember, this is going into a standard 9×13 inch baking dish, so get that ready!
Ingredient Notes and Substitutions for Your Chicken Vegetables Pasta Bake
This is where you can really make it your own! Grandma always said, “If you have it, use it!” If you’re staring at zucchini or some bell peppers instead of carrots or broccoli, go for it! Just make sure you chop them down to about a one-cup measurement so you keep the sauce-to-solid ratio right. That’s key for a creamy bake.
Now, for the real experts out there—if you want to step up the richness? Instead of using the full cup of chicken broth, swap out half of it for heavy cream. Trust me, that little bit of fat makes the sauce silkier and deeper. It’s a tiny change but it makes a huge difference in comfort factor. Don’t forget to check out this related recipe for another cheesy chicken dish idea: Cheesy Chicken Broccoli Casserole!
Step-by-Step Instructions for Making the Chicken Vegetables Pasta Bake
It’s so easy, you’re going to wonder why you haven’t made this Chicken Vegetables Pasta Bake sooner. We move fast, so make sure your prep is finished before you start cooking! We absolutely need that oven preheated to 375 degrees Fahrenheit, and grease your 9×13 dish—we don’t want any sticking emergencies later, right?
Once that’s ready, we jump right into the cooking phase. Don’t forget to check out this amazing Chicken Parmesan Recipe if you’re looking for more chicken dinner inspiration!
Preparing the Pasta and Sautéing the Vegetables for Chicken Vegetables Pasta Bake
First things first: get that pasta cooking according to the package label. You want it just shy of done—al dente! While that’s boiling, heat one tablespoon of olive oil in a big skillet over medium heat. Toss in your chopped onion and let it soften up for about five minutes; you want it translucent, not browned.
Next, add your garlic, carrots, and broccoli. Cook those beauties for another five minutes, stirring so nothing burns on the bottom. When the veggies are starting to get tender, make sure that pasta is drained perfectly before you set it aside!
Assembling and Baking Your Chicken Vegetables Pasta Bake
Now we build that sauce! Pull the skillet off the heat for a second. Stir in your tomato sauce, that cup of chicken broth, oregano, salt, and pepper. Bring that all to a gentle simmer. Once it’s mixed well, take it off the burner completely, then stir in your cooked chicken and that drained pasta. Everything needs to be coated in that lovely sauce!
Pour the whole glorious mix into your prepared baking dish and sprinkle that mozzarella generously over the top. Pop it into the oven for just 20 to 25 minutes. You know it’s done when the cheese is all melted, bubbly, and golden brown around the edges. Take it out and let it sit for five minutes before serving—that helps it set up just right.
Tips for Success with Your Chicken Vegetables Pasta Bake
I’ve made this Chicken Vegetables Pasta Bake enough times now that I’ve figured out the little secrets that take it from “good” to “I need seconds, please!” Remember, this is a bake, so we want maximum creaminess when it comes out of the oven, not a dry brick.
Here are my top three things I never skip:
- Shred That Chicken Right: Don’t just chop your cooked chicken! If you’re using a stand mixer (the easiest way!), just put the warm chicken breasts in the bowl with the paddle attachment and run it for about 30 seconds on low. It shreds faster than you can say ‘dinner time.’ If you’re doing it by hand, use two forks and pull aggressively; you want thin strands, not chunks.
- The Broth Trick to Beat Dryness: Since the pasta keeps soaking up liquid in the oven, I always add an extra splash—maybe a quarter cup—of regular water or broth right *after* I mix everything together but *before* I top it with cheese. You want the pasta mixture looking slightly wetter than you think it should be when it goes into the pan. It’s a gamble, but it pays off.
- Don’t Peek Too Soon: When it’s baking, keep the oven door shut! If you open it too early, the heat escapes and your cheese starts to deflate before the center is properly heated through. Wait that full 20 minutes for that bubbly, golden top. If you want another amazing cheesy option after this one, check out this Creamy Cheesy Beef Rigatoni with Rotel Sauce! Patience pays off here, my friend.
Storing and Reheating Leftover Chicken Vegetables Pasta Bake
I always hope there are leftovers because this Chicken Vegetables Pasta Bake tastes even better the next day, honestly! Make sure you store any extras in an airtight container in the fridge. It stays perfectly good for about three or four days—no longer than that, though!
When you’re ready for round two, skip the microwave if you can. Microwaving tends to make the pasta a little tough. I prefer covering the portion loosely with foil and heating it up in a 350-degree oven for about 15 minutes. If it seems a little dry, splash a tiny bit of water or broth over the top before you cover it. That steam really brings back the moisture we worked so hard to get in there the first time!
Serving Suggestions for Your Chicken Vegetables Pasta Bake
Because this Chicken Vegetables Pasta Bake is already such a hearty, one-dish meal, you don’t need a ton of fuss on the side, but a little something fresh balances out all that cheesy goodness. My go-to move is always a super simple side salad—just crisp lettuce, maybe some cucumber, and a light vinaigrette. It cuts right through the richness perfectly.
If you need something warm, though, you can’t go wrong pairing this with my famous garlic breadsticks! They are fantastic for soaking up any leftover sauce in the bottom of your bowl. You can grab that recipe right here: Delicious Garlic Breadsticks Recipe for Pasta Nights. It’s dinner perfection, seriously!
Frequently Asked Questions About the Chicken Vegetables Pasta Bake
Can I use different kinds of pasta in this bake?
Absolutely! The recipe calls for penne or rotini because they hold sauce well, but feel free to use whatever tube-shaped pasta is in your cupboard. Rotini, ziti, or even shells work great for this Chicken Vegetables Pasta Bake. Just make sure you follow the package instructions and cook it until it’s al dente, because remember, it keeps cooking in the oven! You don’t want mushy pasta.
What if I want to make this vegetarian?
Oh, that’s an easy swap for a meatless Monday! Just skip the shredded chicken. You’ll want to replace that volume with more hearty veggies. My suggestion is to double up on the broccoli and throw in a cup of mushrooms or maybe some frozen peas right at the very end when you mix everything. You might also want to swap the chicken broth for vegetable broth for a richer flavor. It turns into a fantastic Chicken Vegetables Pasta Bake substitute!
How can I jazz up the flavor or make it spicier?
If you like a little kick, this is the perfect recipe to adapt! You’ve got a couple of easy routes. Before you add the tomato sauce, toss in about half a teaspoon of red pepper flakes with your garlic and onions. That toasts them up nicely and gives you a lovely background heat. Or, if you’re feeling bold, stir in a tablespoon of your favorite hot sauce when you mix the sauce base. Seriously, it’s great paired with a big bowl of Homemade Delicious Spaghetti Bolognese flavors!
Do I have to use mozzarella on top?
You don’t *have* to, but I strongly recommend it! Mozzarella is the best for that classic, stringy, bubbly topping we all crave in a baked casserole. If you don’t have mozzarella, cheddar or Monterey Jack work well too, but they melt a bit differently. You could even mix cheddar and Parmesan for a sharper finish if you prefer that taste over the mild meltiness of mozzarella.
Estimated Nutritional Snapshot of This Chicken Vegetables Pasta Bake
Okay, so while I focus on taste and ease, I know some of you are tracking macros, which is totally smart! This Chicken Vegetables Pasta Bake definitely offers a great balance of lean protein and complex carbs. Based on my estimates for a standard serving size (which should yield about 6 bowls from the dish), you’re looking at around 450 calories.
It packs a solid 32 grams of protein too! Remember these numbers are just based on the ingredients listed—everything from the broth to the mozzarella amounts can shift the total slightly. But generally, it’s a filling, low-fat option for a cozy dinner. Here’s a quick breakdown:
- Calories: Approximately 450
- Protein: About 32g
- Fat: Around 12g
- Carbohydrates: Roughly 55g
It’s a nicely rounded meal when we put the pasta, chicken, and veggies all together!
Share Your Thoughts on This Chicken Vegetables Pasta Bake
Alright, my kitchen pals, that’s the whole journey for this fabulous Chicken Vegetables Pasta Bake! I hope you’ve got your oven preheating right now because you absolutely have to try this recipe soon.
Now that you’ve seen how simple it is, I really want to hear from you. Did you make it for dinner tonight? Did your family devour it? Were you a heavy cheese person, or did you try that heavy cream swap I mentioned? Don’t be shy—I love seeing your feedback!
Pop down in the comments below, give me a rating out of five stars, and tell me exactly what worked best for you! Happy cooking, and I can’t wait to see what you think of this comfort food lifesaver!
Print
Chicken Vegetables Pasta Bake
- Total Time: 50 min
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A simple baked pasta dish with chicken and mixed vegetables.
Ingredients
- 1 pound pasta (penne or rotini)
- 2 cups cooked, shredded chicken
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup sliced carrots
- 1 cup broccoli florets
- 1 (15 ounce) can tomato sauce
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- Cook the pasta according to package directions until al dente. Drain the pasta and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
- Add the garlic, carrots, and broccoli to the skillet. Cook for 5 minutes, stirring occasionally.
- Stir in the tomato sauce, chicken broth, oregano, salt, and pepper. Bring the mixture to a simmer.
- Remove the skillet from the heat. Add the cooked chicken and the drained pasta to the sauce mixture. Stir to combine everything well.
- Pour the pasta mixture into the prepared baking dish. Sprinkle the mozzarella cheese evenly over the top.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the dish is heated through.
Notes
- You can substitute any firm vegetable you have on hand for the carrots or broccoli.
- For a richer flavor, use heavy cream instead of half of the chicken broth.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 550
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 5
- Protein: 32
- Cholesterol: 70
Keywords: chicken, pasta, bake, casserole, vegetables, easy dinner, comfort food