Chicken Pasta Bake Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella has less fat, while cheddar is often cheaper.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: canned chicken

Chicken thighs are more flavorful and often less expensive than breasts.

Preheat oven to 375F (190C). Prepare large and dip baking dish, set aside.

To a large pot filled with water add 1 tablespoon of salt and bring to a boil.

Meanwhile, in a large pan, heat olive oil over medium heat. Add chopped onion and sauté for 4-5 minutes, add crushed garlic and sauté for 1-2 minutes more. Add chicken cubes and cook, stirring occasionally, until cooked, about 5-6 minutes. Then add diced bell peppers and cook for 2-3 minutes. Add tomato paste, tomato sauce, salt, pepper, paprika, oregano and stir well. Cook for 3-4 minutes and turn the heat off.

When the water is boiling, add the pasta and cook to al dente (1-2 minutes less than in the package instructions).

Meanwhile make the béchamel sauce: in a large sauce pan, melt the butter, add flour and whisk until smooth paste forms, then cook for 1 minute. Gradually add warm milk, while whisking constantly. Keep whisking over medium-high heat until the sauce is smooth and thickened. Stir in salt, pepper and nutmeg.

Add the sauce to the pasta, then add the chicken mixture. Stir until well combined.

Transfer to a large casserole dish. Sprinkle on top some grated mozzarella and grated cheddar.

Bake for about 25-30 minutes, until golden-brown and bubbly. Let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens