Healthy Chicken Pasta Bake

Name: Healthy Chicken Pasta Bake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 400 g chicken breasts, cut into pieces; 2 bell peppers, deseeded and chopped; 1 large courgette, coarsely grated; 3 large garlic cloves, finely grated; 500 g passata; 25 g Kalamata olives, sliced; 1 large handful basil, chopped; 300 g wholemeal penne; 100 g ricotta; 20 g mature cheddar, finely grated; 2 tsp olive oil; 1 tbsp smoked paprika; 1 1/2 tsp vegetable bouillon powder; 1 tsp chilli powder

This healthy chicken pasta bake is packed with lean chicken, wholemeal penne, and plenty of vegetables in a smoky tomato sauce. Finished with creamy ricotta and a light cheddar topping, it is a comforting family dinner that still feels balanced and fresh.

Servings4 Portions

Prep Time10 Mins

Cook Time50 Mins

Difficulty

Intermediate

Ingredients

chicken breasts, cut into pieces
400 g
bell peppers, deseeded and chopped
2
courgette, coarsely grated
1 large
garlic cloves, finely grated
3 large
passata
500 g
Kalamata olives, sliced
25 g
basil, chopped
1 large handful
wholemeal penne
300 g
ricotta
100 g
mature cheddar, finely grated
20 g
olive oil
2 tsp
smoked paprika
1 tbsp
vegetable bouillon powder
0.5 tsp
chilli powder
1 tsp

Step-by-Step Instructions

Heat the oven to 180C fan (200C conventional). Cook the wholemeal penne in a large pan of salted boiling water until just al dente, following the package instructions. Reserve about 120 ml of the pasta cooking water, then drain.

While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the chopped peppers and cook for 7 to 8 minutes, stirring occasionally, until they begin to soften.

Stir in the grated courgette and garlic, then cook for 2 minutes more. Add the passata, smoked paprika, vegetable bouillon powder, chilli powder if using, and sliced olives. Simmer for 3 to 4 minutes until the sauce is well combined.

Add the chicken pieces, cooked pasta, chopped basil, and about 120 ml reserved pasta water to the sauce. Stir well so the pasta is evenly coated, then transfer everything to a baking dish.

In a small bowl, mix the ricotta with 5 tbsp of reserved pasta water until smooth and spreadable. Spoon it over the pasta, then scatter the grated cheddar on top.