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Chicken Pasta Bake

Chicken Pasta Bake

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rccola

Large steaming pot of pasta with chicken and vegetables. Fast to prepare and enticing to smell, your family will love this comfort food with restaurant flair. Delicious!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 473 kcal
  • 24%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 63g
  • 20%
  • Protein:
  • 37.6 g
  • 75%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 828 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Mix tomato-vegetable juice cocktail, penne pasta, water, artichoke bottoms, basil, vegetable bouillon, and coriander seeds in a large oven-safe pot. Layer chicken atop pasta mixture and season with salt and pepper. Layer zucchini and red bell pepper on chicken; drizzle with olive oil and sprinkle with salt.
  3. Roast chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle each serving with Italian cheese blend.
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Reviews

duboo
0
10/30/2013

We liked this recipe, but didn't love it. It had good overall flavor but each item by itself was by itself was bland. For instance, the pasta was bland, unless you had a piece of chicken or zucchini (unfortunately I had to sub Butternut squash for the zucchini) with it. The squash was plain, unless you had a piece of chicken or pasta with it. And the chicken was bland unless you combined that with something as well. You get the idea. I think this can easily be a 5 star recipe with some additions. Definitely needs onions and garlic. I think broccoli in with the pasta would kick that up a notch. I think also, having some cheese melt through the dish while baking would help a bunch too. I recommend this recipe with some of your own tastes added.