Chicken Pasta Bake

This Chicken Pasta Bake recipe makes a large batch – perfect for taking leftovers to work the following day, for lunch.


  • 250g pasta spirals
  • 3 tbsp olive oil
  • 2 bay leaves
  • 1 1/2 tbsp Italian herb mix
  • 1 tsp diced garlic
  • 1 pinch salf and pepper, to taste
  • 4 skinless, boneless chicken breast halves
  • 1 green capsicum, diced
  • 1/2 onion, diced
  • 1 head broccoli, cut into florets
  • 8 fresh mushrooms, diced
  • 150g grated cheese
  • 1 (500g) jar pasta sauce


  1. In shallow ceramic bowl combine olive oil, bay leaves, Italian herb mix, garlic, salt and pepper. Poke holes in chicken breasts and add to olive oil mixture. Marinate in refrigerator for 1 to 2 hours.
  2. Preheat oven to 180 degrees C.
  3. Remove chicken from refrigerator and cut into 1cm pieces. Cook in large frypan with marinade until chicken is light brown and sauce is bubbly. Remove bay leaves.
  4. Stir capsicum, onion, broccoli and mushrooms into frypan then allow to simmer until tender; about 5 minutes.
  5. While vegetables are cooking bring a large saucepan of lightly salted water to a boil. Add pasta spirals and cook for 8 to 10 minutes or until al dente; drain.
  6. Return pasta spirals to saucepan then add chicken mixture and spaghetti sauce. Stir. Pour mixture into 23x33cm baking dish. Top with grated cheese.
  7. Bake in preheated oven for 20 minutes or until cheese is melted. Serve.
  8. Keep leftover Chicken Pasta Bake in Gladware Disposable Container in the fridge for lunch the next day.

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