Chicken Pasta Bake with Zucchini

by | Updated: January 4th, 2019 | Read time: 1 minute

Serve up some comfort, family-style, with this chicken pasta bake. Unlike other carb-loaded casseroles, this version packs in better-for-you ingredients, so you can partake without regret. You’ll use organic, gluten-free chickpea-based pasta for extra protein, fiber and iron with fewer carbs and fat. Plus, a cup of shredded zucchini is added into the mix for good measure. Gather your loved ones and dig in!

Chicken Pasta Bake Covered with Cheese in White Casserole Dish |

Serves 8


3 cups cooked chicken breast, cubed
12 oz. (1-½ pkgs.) chickpea pasta
25.5 oz. tomato basil sauce
1 can coconut milk
1 cup finely shredded zucchini
1 cup shredded mozzarella (vegan, if desired)
Shredded basil, optional, to top


  1. Preheat oven to 400 degrees F. Coat 13×9-inch baking pan with cooking spray.
  2. Cook pasta according to package directions until al dente, drain and set aside.
  3. In medium bowl, combine pasta sauce, coconut milk and shredded zucchini.
  4. In baking pan, add chicken and pasta. Pour pasta sauce mixture over top and stir to combine. Top with shredded mozzarella and basil, if using.
  5. Bake for 30 minutes. Set aside for 10 minutes to cool before serving.