Chicken Pasta Bake
Recipe type: chicken
  • 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
  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!
Recipe by Planning With Kids at