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Zucchini Cheddar Chicken Noodle Casserole

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Zucchini Cheddar Chicken Noodle Casserole is a comforting, cheesy dish featuring tender chicken, zucchini, and short-cut pasta in a creamy sauce, topped with melted cheddar and Parmesan. It’s a delicious, hearty meal perfect for family dinners or casual gatherings.

Ingredients

4 tablespoons salted butter

3/4 pound boneless chicken breasts, cut into cubes

1 yellow onion, chopped

1 teaspoon garlic powder

Salt and black pepper, to taste

2 green onions, sliced

2 tablespoons fresh thyme leaves

1 teaspoon paprika

1/2 teaspoon cayenne pepper, to taste

2 cups broth or water

1 1/2 cups whole milk

1 pound short-cut pasta

2 zucchini or yellow summer squash, sliced

1/3 cup grated Parmesan cheese

1 1/2 cups shredded colby jack or cheddar cheese

Fresh basil, for serving

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish or coat it with nonstick spray.
  2. In a large pot, bring salted water to a boil. Cook the short-cut pasta according to the package instructions until al dente. Drain and set aside.
  3. While the pasta is cooking, heat the butter in a large skillet over medium heat. Add the cubed chicken and season with salt, black pepper, garlic powder, paprika, and cayenne pepper. Cook until the chicken is browned on all sides and fully cooked through (about 6-8 minutes). Remove the chicken from the skillet and set aside.
  4. In the same skillet, add the chopped onion and cook for 2-3 minutes, until softened. Add the sliced zucchini (or yellow summer squash) and cook for another 3-4 minutes until tender. Stir in the green onions and fresh thyme leaves, cooking for another minute.
  5. Add the chicken back into the skillet with the vegetable mixture, and pour in the broth or water and whole milk. Stir to combine and bring to a simmer for 2-3 minutes, allowing the sauce to thicken slightly.
  6. In a large mixing bowl, combine the cooked pasta with the chicken and vegetable mixture. Add the grated Parmesan and shredded colby jack or cheddar cheese, and stir until everything is well coated.
  7. Transfer the pasta mixture into the prepared baking dish. Top with a little extra shredded cheese if desired, and bake in the preheated oven for 20-25 minutes, or until the top is golden and the casserole is bubbling.
  8. Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh basil before serving.

Notes

For a vegetarian option, replace the chicken with additional vegetables like mushrooms, bell peppers, or spinach.

For more heat, increase the cayenne pepper or add a diced jalapeño to the casserole mixture.

Feel free to use different cheeses like mozzarella, Monterey Jack, or a blend of cheeses to suit your preferences.

Short-cut pasta like penne, fusilli, or elbow macaroni works best for this casserole because it holds the sauce and cheese well.

This casserole can be prepared ahead of time and baked the next day. Just refrigerate it and bake for a few extra minutes.

Nutrition

Find it online: https://familydinnercooking.com/zucchini-cheddar-chicken-noodle-casserole/