Creamy Baked Chicken Pasta with Zucchini
Serves 610 mins prep20 mins cook
Creamy chicken pasta with veggies — the best grown-up mac and cheese. Shell pasta or other short pasta shapes are combined in a creamy lemon garlic sauce with cooked chicken, fresh basil and roasted zucchini.
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What you need
Instructions
0 Heat the oven to 400 (200 C) degrees. 1 Toss the zucchini or broccoli on a rimmed baking sheet with the olive oil, ½ teaspoon salt and red pepper. Roast 20 minutes, or until the zucchini is golden brown on the edges. 2 Bring 4 or 5 quarts of water to a boil in a large pot and add 2 tablespoons salt. Add the pasta and cook until al dente. 3 Put the cream, shallot, garlic and lemon zest in a saucepan. Bring to a simmer over medium-high heat (watch that it doesn't boil over), then reduce the heat and simmer 10 minutes. Remove from the heat and stir the lemon juice, goat cheese, and Parmesan. 4 Drain the pasta and transfer to a serving bowl. Add the chicken, cream mixture and roasted vegetables and mix together. Scatter the herbs over the pasta and serve hot.View original recipe