Vegetable-Loaded Chicken Pasta Bake with Zucchini and Spinach

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Baked pasta with shredded chicken, hidden zucchini and spinach mixed into a rich tomato sauce, topped with melted mozzarella cheese. This Italian-inspired chicken recipe, ready in about 50 minutes, pairs penne pasta, cooked chicken breast, shredded, zucchini, grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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.

Ingredients

• 10 oz penne pasta
• 2 cups cooked chicken breast, shredded
• 1 cup zucchini, grated
• 1 cup fresh spinach, chopped
• 2 tbsp olive oil
• 1/2 cup yellow onion, finely diced
• 3 cloves minced garlic
• 24 oz crushed tomatoes
• 1 tsp dried Italian seasoning
• 1/4 tsp red pepper flakes (optional)
• 1 1/2 cups mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1 tsp salt
• 1/2 tsp black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil and cook 10 oz penne pasta for 8 minutes until al dente, then drain.
2. Step 2: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1/2 cup finely diced yellow onion and 3 minced garlic cloves, sauté for 3-4 minutes until fragrant and softened.
3. Step 3: Stir in 1 cup grated zucchini and 1 cup chopped fresh spinach, cooking for 4 minutes until vegetables soften and release moisture.
4. Step 4: Add 24 oz crushed tomatoes, 1 tsp dried Italian seasoning, 1/4 tsp red pepper flakes (if using), 1 tsp salt, and 1/2 tsp black pepper. Simmer the sauce for 10 minutes until slightly thickened.
5. Step 5: Remove sauce from heat and fold in 2 cups shredded cooked chicken breast.
6. Step 6: Combine the cooked pasta with the sauce mixture in a large mixing bowl, then transfer to a greased 9x13 inch baking dish.
7. Step 7: Sprinkle 1 1/2 cups shredded mozzarella cheese evenly over the top, followed by 1/4 cup grated Parmesan cheese.
8. Step 8: Bake uncovered for 20 minutes until the cheese is melted, bubbly, and golden on the edges. Let rest 5 minutes before serving.