Baked Cheesy Veggie Chicken Pasta Recipe

Name: Baked Cheesy Veggie Chicken Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fusilli pasta; 3 tablespoons olive oil; 3 skinless, boneless chicken breast halves - cubed; 5 small green bell peppers, chopped; 3 small red bell peppers, chopped; 3 small yellow bell peppers chopped; 3 teaspoons soy sauce; 1 cup white wine; 3 teaspoons lemon juice; 4 eggs; 4 cups creme fraiche; 1 pinch paprika; 1 pinch dried oregano; 1 pinch ground coriander; 1 pinch ground nutmeg; salt and pepper to taste; 12 ounces Cheddar cheese, shredded; 11 ounces Emmentaler cheese, finely shredded; 3 1/2 ounces blue cheese, crumbled (optional); 7 ounces Parmesan cheese, grated; 2 cups milk

Servings: persons

1 pound fusilli pasta
3 tablespoons olive oil
3 skinless, boneless chicken breast halves - cubed
5 small green bell peppers, chopped
3 small red bell peppers, chopped
3 small yellow bell peppers chopped
3 teaspoons soy sauce
1 cup white wine
3 teaspoons lemon juice
4 eggs
4 cups creme fraiche
1 pinch paprika
1 pinch dried oregano
1 pinch ground coriander
1 pinch ground nutmeg
salt and pepper to taste
12 ounces Cheddar cheese, shredded
11 ounces Emmentaler cheese, finely shredded
3 1/2 ounces blue cheese, crumbled (optional)
7 ounces Parmesan cheese, grated
2 cups milk

1
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
2
In a large skillet over medium heat, heat oil and saute chicken for 8 to 10 minutes. Add green, red and yellow bell peppers, and continue cooking for another 5 minutes. Stir in soy sauce, wine, and lemon juice. Cover skillet, reduce heat to low, and simmer for 20 minutes.
3
Preheat oven to 370 degrees F (180 degrees C).
4
Beat the eggs in a large bowl with the creme fraiche. Season with paprika, oregano, coriander, nutmeg, and salt and pepper to taste. Mix in Cheddar cheese, Emmentaler cheese, and blue cheese. Transfer mixture to a 9x13 inch baking dish. Sprinkle Parmesan cheese on top, and pour in enough milk to make mixture moist.
5
Bake in preheated oven for 40 to 45 minutes, or until the top is golden brown; serve.

2021

kcal

Calories

111

Fat

136

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 pound fusilli pasta, 3 tablespoons olive oil, 3 skinless, boneless chicken breast halves - cubed, 5 small green bell peppers, chopped, and more.

Yes, Baked Cheesy Veggie Chicken Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Cheesy Veggie Chicken Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions