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Cheesy chicken and vegetable pasta bake

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 850
A hearty and cheesy pasta bake packed with tender chicken and fresh vegetables, perfect for a comforting meal.

Ingredients

Dried pasta

  • 8 ounces dried pasta shapes (of your choice)

Chicken breasts

  • 4 medium chicken breasts (approximately 360g or 12 ounces)

Vegetables

  • 1 cup chopped leeks
  • 1 cup broccoli florets
  • 1 cup chopped fresh tomatoes
  • 1 cup chopped mushrooms

Dairy and seasonings

  • 1¾ ounces butter
  • 1 ounce cornflour (cornstarch)
  • 2 cups milk
  • 1 cup grated cheddar cheese (for the sauce)
  • ½ cup grated cheddar cheese (for sprinkling on top)

Seasoning

  • to taste salt and black pepper

Instructions 

  • Boil the pasta in a large pan of boiling water according to the packet instructions, then drain and rinse under cold water. Arrange in a baking dish.
  • Place chicken breasts in boiling water, season with salt and pepper, cover, and boil. Remove and cool in hot water, then dice into 2.5cm pieces.
  • Microwave the vegetables separately: leeks for 4 minutes, broccoli, tomatoes, and mushrooms for 3 minutes each, then set aside.
  • Mix cooked vegetables and diced chicken with the pasta in the baking dish. Prepare the cheese sauce by melting butter, stirring in cornflour, gradually adding milk, and melting in cheddar cheese. Pour over the pasta mixture and sprinkle with extra cheese.
  • Bake in a preheated oven at 180°C (350°F) for 20-25 minutes until golden and bubbling.

Notes

For a creamier sauce, add a splash of cream or more cheese as desired.
Calories: 850kcal
Cost: $15
Course: Main Course
Cuisine: International
Keyword: Cheese, Chicken, pasta