Mushroom-Zucchini Chicken Pasta Bake

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty baked pasta dish where finely chopped mushrooms and grated zucchini disappear into a tomato-milk sauce, making it perfect for picky eaters. This american-inspired kid friendly ready in about 55 minutes pairs penne pasta, chicken breast, mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (12 ratings) Prep: 25 min Cook: 30 min Serves 4 American cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray.
  2. Step 2: Cook 12 oz penne pasta in a large pot of boiling salted water for 8 minutes until al dente, then drain.
  3. Step 3: Dice 1 cup cooked chicken breast into 1/2-inch cubes.
  4. Step 4: Finely chop 1 cup mushrooms and grate 1 cup zucchini (squeezed dry to remove excess moisture).
  5. Step 5: In a large skillet, heat 2 tbsp olive oil over medium heat. Add mushrooms and zucchini, cooking for 5 minutes until softened and liquid evaporates.
  6. Step 6: Stir in 1 cup low-sodium tomato sauce and cook for 2 more minutes.
  7. Step 7: Whisk 1/4 cup all-purpose flour with 1/2 cup low-fat milk in a small bowl until smooth, then add to the skillet. Cook for 3-4 minutes, stirring constantly, until thickened.
  8. Step 8: Stir in 1/4 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper.
  9. Step 9: Add the drained penne and 1 cup diced chicken to the skillet, mixing until evenly coated.
  10. Step 10: Transfer to the baking dish and sprinkle 1/2 cup shredded mozzarella cheese on top.
  11. Step 11: Bake for 20 minutes until golden and bubbly around the edges.

Frequently asked questions

How long does Mushroom-Zucchini Chicken Pasta Bake take to make?

Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mushroom-Zucchini Chicken Pasta Bake?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.

Can I substitute ingredients in Mushroom-Zucchini Chicken Pasta Bake?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mushroom-Zucchini Chicken Pasta Bake for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mushroom-Zucchini Chicken Pasta Bake?

American kid friendly like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes