Sharing a favorite chicken pasta bake today! My Creamy Dijon Chicken Pasta Bake is packed with vegetables and a creamy dijon sauce.
Chicken Pasta Bake
This chicken pasta bake makes the perfect Sunday dinner for a large group. The creamy dijon sauce is so good with the chicken and vegetables. Serve with a chopped salad and garlic bread.
Try my Chicken Caprese Pasta Bake recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.
How To Make Chicken Pasta Bake
- Preheat oven to 350 degrees F. and lightly spray a 9×13 inch baking dish with non-stick cooking spray.
- Place trimmed asparagus onto a silpat or parchment lined baking sheet. Bake for 10 minutes them remove from oven. Once cooled, chop into 1 inch pieces.
- Cook pasta according to package directions, drain under cold water then transfer to a 5 quart dutch oven or large pot.
- Heat olive oil into a large 3 quart skillet over medium heat. Add zucchini, red pepper, onion, and garlic. Cook and stir for 5 minutes until slightly softened. Add parsley and thyme, stirring to combine. Chopped asparagus up next then stir. Add shredded chicken and season with salt and pepper.
- Boil water and whisk in Shirley J Whisk Bliss. Stir and bring back to a boil until thick and creamy. Reduce heat to low and stir in Dijon mustard. Pour Dijon sauce over cooked pasta then add in cooked vegetables. Stir to combine then transfer to prepared baking dish. Top evenly with Parmesan Cheese and bake for 25 minutes until slightly golden. Remove from oven and serve.
Bake your asparagus for 10 minutes until tender.
Time to cook the veggies! Add your zucchini, red pepper, onion and garlic.
Fresh parsley and thyme leaves.
Pasta Bake Recipe
Cooked asparagus.
Add your cooked, shredded chicken breast and season with a touch of salt and pepper.
Ok, time for Shirley J’s Whisk Bliss. Bring 4 cups of water to boil. You can find this product on Amazon.
Whisk in 1 cup of Whisk Bliss.
Bring the sauce to a boil until creamy and thick. Literally took just a few minutes. Reduce heat.
Creamy Dijon Sauce
Stir in 3 tablespoons of Dijon or spicy brown mustard.
Pour sauce into cooked pasta.
Add the lovely cooked vegetables and chicken.
Transfer to a 9×13 inch baking dish.
Top with Parmesan Cheese and it’s time to bake!
Dijon Chicken Pasta Bake
Ingredients
- 1 pound dry elbow pasta
- 1/2 pound fresh asparagus ends trimmed
- 2 tablespoons extra virgin olive oil
- 2 cups chopped zucchini
- 1 cup finely diced red pepper
- 1 cup finely diced white onion
- 2 tablespoons fresh minced garlic
- 1/4 cup chopped fresh parsley
- 2 tablespoons fresh finely chopped thyme leaves
- 2 medium cooked shredded chicken breast
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups water
- 1 cup Shirley J Whisk Bliss Original
- 3 tablespoons Dijon Mustard
- 4 tablespooons freshly grated Parmesan Cheese
Instructions
- Preheat oven to 350 degrees and lightly spray a 9×13 inch baking dish with non-stick cooking spray.
- Place trimmed asparagus onto a silpat or parchment lined baking sheet. Bake for 10 minutes them remove from oven. Once cooled, chop into 1 inch pieces.
- Cook pasta according to package directions, drain under cold water then transfer to a 5 quart dutch oven or large pot.
- Heat olive oil into a large 3 quart skillet over medium heat. Add zucchini, red pepper, onion, and garlic. Cook and stir for 5 minutes until slightly softened. Add parsley and thyme, stirring to combine. Add chopped asparagus and stir. Add shredded chicken and season with salt and pepper.
- Boil water and whisk in Shirley J Whisk Bliss. Stir and bring back to a boil until thick and creamy. Reduce heat to low and stir in Dijon mustard. Pour Dijon sauce over cooked pasta then add in cooked vegetables. Stir to combine then transfer to prepared baking dish. Top evenly with Parmesan Cheese and bake for 25 minutes until slightly golden. Remove from oven and serve.