
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.
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.
Bake for 30 to 35 minutes, or until the chicken is cooked through, the sauce is bubbling, and the top is lightly golden. Finish with extra basil, if you like, and serve warm.
For extra vegetables, add spinach or mushrooms to the sauce before baking. If the pasta looks dry before it goes into the oven, stir in a splash more pasta water. Leftovers keep well in the fridge for up to 3 days and can be reheated until piping hot.




