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Chicken Pasta bake Recipe

Looking for another way to use up those leftover veggies? This pasta bake from Lose Weight Look Fab is bound to do the trick!

So yummy and cheesy, it’s a great way to get the kids eating their 5-a-day, especially if you serve it with a fresh green salad too.

Packed with flavour, it makes a great dinner or hearty lunch dish.

Nutritional content

Servings: 1 person

Cook time: 10 minutes

​Calories 449 Kcal Total Fat 5 g Carbs 44 g Protein 32 g


400g pasta

Olive oil

1 leek, sliced

1 clove garlic, minced

1 red pepper, diced

1/2 a head of broccoli, cut into florets

150g sweetcorn

4 chicken thighs, cooked and shredded

400g chopped tomatoes

1 tbsp tomato puree

1/2 tsp mixed herbs

Salt and Pepper

160g reduced-fat cheddar cheese


  1. Preheat the oven to 180℃.

  2. Cook the pasta on the hob.

  3. In a separate pan, heat the olive oil. Add the leeks and garlic and cook for a couple of minutes. Then, add the pepper and cook for a few more minutes.

  4. Next, add the broccoli and sweetcorn, and cook until all the veg is tender.

  5. Add the chicken and keep cooking until the meat has heated through.

  6. Next, add the chopped tomatoes, tomato purée, mixed herbs and seasoning to the cooked pasta and mix well. Add the chicken and veg to the pasta, mix well, then put everything in an ovenproof dish.

  7. Sprinkle the cheese on top and put the dish in the oven for around 10 minutes, or until the cheese has melted


Vegan: To make this dish vegan, try cutting out the chicken and cheese, or using vegan-friendly alternatives.

To store: Once the pasta is cool, put it in an airtight container and keep it in the fridge for up to 2 days


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