Chicken Pasta Bake + Monthly Menu Plan

Chicken and pasta pumpkin bake

This dish was a hit at the PWK house. Pumpkin is very popular with the kids. I think it is its sweetness that wins them over!

This dish makes a lot and even for our family we had plenty of left overs. Think about halving the quantities if you only have 1 or 2 kids.

Chicken Pasta Bake

Ingredients:

  • 1kg butternut pumpkin
  • 750 grams penne pasta
  • 450 mls thickened cream
  • 500 grams chicken breast
  • 1 tablespoon olive oil
  • 50 grams baby spinach
  • 50 grams parmesan cheese grated

Method:
1. Preheat oven to 200 degrees celsius.

2. Set up baking tray with baking paper.

Chicken Pasta Bake
3. Cube pumpkin into small pieces.

4. Add pumpkin to the trays and then brush with olive oil and salt to taste.

5. Bake in the oven for 35 to 40 minutes or until the pumpkin has turned golden and is tender. You don’t want the pumpkin to still be hard as it won’t really cook in the remaining steps any further.

6. While pumpkin is cooking, cut chicken into thin even sized pieces. Heat frying pan onto a medium heat and add oil.

Chicken Pasta Bake
7. Add chicken to the pan and fry for 4 -5 minutes each side until browned.

8. Allow chicken to cool for 5 – 10 minutes.

Chicken Pasta Bake
9. Use a fork to shred chicken and set aside.

Chicken Pasta Bake
10. Destem and roughly chop spinach.

11. Cook pasta as per packet instructions.

12. Heat grill on high.

Chicken Pasta Bake
13. Once pasta is cooked drain the pasta and return it to the pan.

Chicken Pasta Bake
14. Add cooked pumpkin to the pan.

Chicken Pasta Bake
15. Add spinach, cream and shredded chicken and gently mix. Add salt and pepper to taste.

Chicken Pasta Bake
16. Pour pasta into a lasagne dish.

Chicken Pasta Bake
17. I actually had even more left over, so used another small dish to hold the extra pasta mixture.

18. Sprinkle the grated parmesan onto the dishes.

Chicken Pasta Bake
19. Place under the grill for about 5 minutes or until the cheese turns golden.

Chicken Pasta Bake
20. Serve and enjoy!

Chicken Pasta Bake
 
Author::
Recipe type: chicken
Ingredients:
  • 1kg butternut pumpkin
  • 750 grams penne pasta
  • 450 mls thickened cream
  • 500 grams chicken breast
  • 1 tablespoon olive oil
  • 50 grams baby spinach
  • 50 grams parmesan cheese grated
Method:
  1. Preheat oven to 200 degrees celsius.
  2. Set up baking tray with baking paper.
  3. Cube pumpkin into small pieces.
  4. Add pumpkin to the trays and then brush with olive oil and salt to taste.
  5. Bake in the oven for 35 to 40 minutes or until the pumpkin has turned golden and is tender. You don’t want the pumpkin to still be hard as it won’t really cook in the remaining steps any further.
  6. While pumpkin is cooking, cut chicken into thin even sized pieces. Heat frying pan onto a medium heat and add oil.
  7. Add chicken to the pan and fry for 4 -5 minutes each side until browned.
  8. Allow chicken to cool for 5 - 10 minutes.
  9. Use a fork to shred chicken and set aside.
  10. Destem and roughly chop spinach.
  11. Cook pasta as per packet instructions.
  12. Heat grill on high.
  13. Once pasta is cooked drain the pasta and return it to the pan.
  14. Add cooked pumpkin to the pan.
  15. Add spinach, cream and shredded chicken and gently mix. Add salt and pepper to taste.
  16. Pour pasta into a lasagne dish.
  17. I actually had even more left over, so used another small dish to hold the extra pasta mixture.
  18. Sprinkle the grated parmesan onto the dishes.
  19. Place under the grill for about 5 minutes or until the cheese turns golden.
  20. Serve and enjoy!

Our Family Menu Plan For This Week.

Time for the new bunch of weekly plans for the next month!

You can download the four separately weekly plans and shopping lists here – PWK Monthly Menu Plan June/July.

Day


Meal Type

Sat


Quick


Sun


Meat and Veg


Mon


Bulk meal or double batch


Tue


Left Overs


Wed


Soup

Thu


Veg


Fri


Fun Night


Week Starting:
17th June
Tacos
Baking: PearMuffins
Sausages and Steamed VegetablesMexibakeLeft
Overs
Slow Cooker Chicken Noodle SoupPumpkin and Spinach CurrySushi
Week Starting:
24th June
Baked Penne with Bacon
Baking: Banana and Oat Muffins
Sweet Chilli Chicken WrapsFried RiceLeft
Overs
Slow Cooker Tomato SoupRoast Vegetable LasagnePikelets
Week Starting:
1st july
Tuna Rice
Baking: White Choc Chip Muffins
Chicken Schnitzel and VegShepherd's PieLeft
Overs
Slow Cooker Chicken Noodle SoupZucchini and Pasta SliceScrambled Eggs
Week Starting:
8th July
Tacos
Baking: Rolled Oat Slice
Easy Roast Chicken With StuffingPastiesLeft
Overs
New RecipePumpkin SoupBacon and Egg tarts

If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. You might like to also check out Planning With Kids Menu Planning App.

Menu Planner App

The kid friendly menu planning app allows you to:

  • Create weekly menu plans quickly, choosing as many meals per day as you would like to plan for.
  • Generate the shopping list for all the meals selected.
  • Modify the shopping list to check off items you already have at home.
  • Email the shopping list to yourself and/or others.

The most popular recipes from the blog have been included and more will be added on a weekly basis. The app will notify you when new recipes have been added, so you will be able to deliver plenty of variety in your family’s menu plans. Each recipe lists the ingredients required, easy to follow instructions and a photo from the blog.

How is your menu planning going?

Comments

  1. says

    Great recipe. I have a similar recipe that doesn’t use the cream (we’re not fans of cream at our place). I use a very simple white sauce instead.

  2. Debbie says

    Can you tell me what a curry leaves are, as I have never heard of them and I have never ever known anyone to use them before. Also, where do I get them

    Thanks,
    Debbie

  3. Tamara says

    No Arguments Dinner at our house! And a great way to use up roast leftovers!
    I used light cream – I never cook with cream either but thought I’d try it because when I substituted chicken instead of bacon and added pumpkin to the Mac n Cheese you did a few months ago it was gluggy and not well received!
    The cream was much more popular and I will make it again this way – idiot proof!
    I did use chicken stock powder instead of salt and pepper (I know lots of people prefer not to use it)
    AND I didn’t have Parmesan but used up a small amount of feta & regular tasty
    AND for a real treat (and nutrient boost) pine nuts just at the end after the cheese was already melted!
    They even ate the spinach!
    YUM YUM YUM Thank-you