Craving a comforting, cheesy pasta bake but don’t want to be stuck with a mountain of leftovers? This Small-Batch Chicken Pasta Casserole is the perfect solution! Made in an 8×8 pan, this recipe delivers all the rich, creamy goodness of a classic pasta bake without the waste.
Packed with tender chicken, whole-grain pasta, fresh veggies, and a lightened-up cheesy sauce, this dish proves that healthy eating doesn’t have to be boring. Whether you’re cooking for two, meal-prepping for the week, or just looking for a satisfying dinner that won’t overwhelm your fridge with leftovers, this casserole has got you covered.
Ingredients
To create this delectable casserole, gather the following ingredients:
- Whole-Grain Pasta: 1½ cups uncooked whole-grain penne or rotini provide fiber and a satisfying bite.
- Cooked Chicken: 2 cups shredded or diced cooked chicken breast offer lean protein.
- Vegetables: 1 cup steamed broccoli florets and ½ cup diced bell peppers add color and nutrients.
- Aromatics: ½ cup finely chopped onion and 2 cloves minced garlic enhance the casserole’s flavor.
- Sauce Base: 1 cup low-sodium chicken broth and 1 cup low-fat milk create a light yet creamy sauce.
- Thickener: 2 tablespoons whole-wheat flour help achieve the desired sauce consistency.
- Cheeses: 1 cup shredded part-skim mozzarella and ¼ cup grated Parmesan provide melty goodness.
- Seasonings: 1 teaspoon dried Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper round out the flavors.
- Topping: ¼ cup whole-grain breadcrumbs mixed with 1 tablespoon melted butter for a crunchy finish.
Step-by-Step Instructions
1. Prepare the Pasta
Begin by cooking the whole-grain pasta in a pot of boiling salted water. Cook until just al dente, as it will continue to cook in the oven. Drain and set aside.
2. Sauté Aromatics and Vegetables
In a large skillet over medium heat, warm a drizzle of olive oil. Add the chopped onion and sauté until translucent, approximately 3-4 minutes. Introduce the minced garlic, diced bell peppers, and steamed broccoli florets, cooking for an additional 2 minutes to meld the flavors.
3. Create the Sauce
Sprinkle the whole-wheat flour over the sautéed vegetables, stirring continuously to eliminate any raw flour taste, about 1 minute. Gradually pour in the low-sodium chicken broth, whisking to prevent lumps, followed by the low-fat milk.
Bring the mixture to a gentle simmer, allowing it to thicken slightly.
4. Incorporate Cheeses and Seasonings
Reduce the heat to low and stir in the shredded mozzarella and grated Parmesan until melted and smooth. Season the sauce with dried Italian seasoning, salt, and black pepper, adjusting to taste.
5. Combine with Pasta and Chicken
Fold the cooked pasta and shredded chicken into the sauce, ensuring each piece is well-coated. This integration guarantees every bite is flavorful.
6. Assemble the Casserole
Preheat your oven to 375°F. Lightly grease an 8×8-inch baking dish and transfer the pasta mixture into it, spreading evenly for uniform baking.
7. Prepare the Topping
In a small bowl, combine the whole-grain breadcrumbs with melted butter, mixing until the crumbs are evenly moistened. Sprinkle this mixture over the casserole to add a delightful crunch.
8. Bake to Perfection
Place the assembled casserole in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
9. Serve and Enjoy
Once baked, remove the casserole from the oven and let it rest for a few minutes. This brief cooling period allows the flavors to meld and makes serving easier. Cut into portions and relish your meal, perhaps accompanied by a simple green salad.
Additional Tips
- Vegetable Variations: Feel free to substitute or add vegetables like spinach, mushrooms, or zucchini based on your preferences or seasonal availability.
- Cheese Choices: While mozzarella provides a mild creaminess, incorporating cheeses like cheddar or fontina can introduce a sharper flavor profile.
- Make-Ahead Option: This casserole can be assembled ahead of time and refrigerated. When ready to bake, allow it to sit at room temperature for about 15 minutes before placing it in the oven.
- Storage and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole in the oven until heated through.
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