Healthy chicken pasta bake

Try this healthy chicken pasta bake with peppers, courgette and ricotta for a nutritious midweek dinner. It’s sure to be a hit with everyone

  • Prep:10 mins
    Cook:50 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 480
  • fat 13g
  • saturates 5g
  • carbs 51g
  • sugars 0g
  • fibre 11g
  • protein 35g
  • salt 1.3g


  • 300g wholemeal penne
  • 2 tsp olive oil
  • 2 peppers (we used 1 yellow and 1 orange), deseeded and chopped
  • 1 large courgette (160g), coarsely grated
  • 3 large garlic cloves, finely grated
  • 500g carton passata
  • 1 tbsp smoked paprika
  • 1½ tsp vegetable bouillon powder
  • 1 tsp chilli powder (optional)
  • 25g Kalamata olives (about 8), sliced
  • 400g chicken breasts (2 large), cut into pieces
  • large handful of basil, chopped, plus extra to serve
  • 100g ricotta
  • 20g finely grated mature cheddar


  1. Cook the pasta following pack instructions. Heat the oven to 180C/160C fan/gas 4.

  2. Meanwhile, heat the oil in a large pan over a medium heat and fry the peppers for 8 mins, stirring until they start to soften. Add the courgette and garlic, stir for a few minutes more, then tip in the passata and stir in the smoked paprika, bouillon, chilli, if using, and olives. Simmer for 3-4 mins.

  3. Drain the pasta, reserving the pasta water. Tip the pasta into the passata mixture along with the chicken, half a mug of the pasta water and the basil. Stir together well, then tip into baking dish.

  4. Mix the ricotta in a bowl with 5 tbsp of the pasta water and spread across the top of the pasta. Sprinkle over the cheddar, then bake for 35 mins. Scatter with a few extra basil leaves, if you like, and serve.

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