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Creamy Chicken Pasta Bake Recipe
This delicious creamy chicken pasta bake is perfect for weeknight dinners! Full of veggies and super easy to make.
5
from
41
votes
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Course:
dinner, pasta
Cuisine:
Modern Australian
Prep Time:
20
minutes
minutes
Cook Time:
35
minutes
minutes
Servings:
6
Calories:
828
kcal
Author:
Kylie
Equipment
baking dish
frypan
large saucepan
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Ingredients
▢
600
grams
chicken breast
▢
2
zucchinis
▢
2
carrots
▢
100
grams
diced bacon
▢
1 `
onion
▢
2
cloves
garlic
▢
10
grams
basil
▢
300
ml
cream
▢
625
grams
filled pasta
▢
125
grams
mozzarella
▢
125
grams
parmesan
Instructions
Preheat your oven to 180 degrees celsius fanforced
(355F)
First peel and grate the zucchini and carrot. Dice the onion, slice the chicken.
Fry the chicken in a medium frypan over medium heat with the olive oil until golden. Set aside.
Bring water to boil in a large pot and cook the pasta as per the pack instructions.
Fry the onion and garlic until soft.
Add the bacon and fry until golden.
Add the veggies and stir for 3 minutes.
Drain the pasta and add the veggies, chicken and cream mix well.
Stir through the basil and pour into a baking dish.
Top with the cheese. Bake 20 minutes with a lid and 15 without until golden and bubbly.
Notes
This can be frozen in portions.
Swap out for other veggies is you prefer, like broccoli and peas!
Recipe video
Nutritional Information
Calories:
828
kcal
|
Carbohydrates:
52
g
|
Protein:
55
g
|
Fat:
44
g
|
Saturated Fat:
23
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
0.01
g
|
Cholesterol:
203
mg
|
Sodium:
1639
mg
|
Potassium:
703
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
4497
IU
|
Vitamin C:
16
mg
|
Calcium:
346
mg
|
Iron:
12
mg
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