Creamy Zucchini & Rotisserie Chicken Pasta Bake
If you're swimming in zucchini, take some off your hands with this creamy zucchini and chicken pasta bake. The zucchini melts into the sauce, while Dijon mustard and lemon zest brighten the flavor. You can swap out the zucchini for summer squash if you prefer, and if you have leftover chicken you can use that in place of the rotisserie chicken.
Ingredients
- 12 ounces whole-wheat penne
- 1 (8 ounce) package reduced-fat cream cheese, softened
- ¾ cup shredded low-moisture part-skim mozzarella cheese, divided
- ⅓ cup grated parmesan cheese
- 2 teaspoons dijon mustard
- 1 teaspoon grated lemon zest
- ½ teaspoon crushed red pepper
- ½ teaspoon salt, divided
- ¼ teaspoon ground pepper
- 1 cup half-and-half
- 2 tablespoons extra-virgin olive oil
- ¾ cup chopped yellow onion
- 2 large zucchini, quartered lengthwise and sliced on an angle
- 1 teaspoon grated garlic
- 2 cups shredded rotisserie chicken
- 2 tablespoons chopped fresh basil, plus more for garnish
Directions
- Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
- Bring a large pot of water to a boil. Cook pasta according to package directions. Drain well.
- Meanwhile, combine cream cheese, 1/4 cup mozzarella, Parmesan, mustard, lemon zest, crushed red pepper, 1/4 teaspoon salt and pepper in a large bowl. Gradually add half-and-half, stirring constantly until combined (the mixture will be slightly lumpy).
- Heat oil in a Dutch oven over medium-high heat. Add onion and the remaining 1/4 teaspoon salt. Cook, stirring often, until softened, about 4 minutes. Add zucchini and garlic; cook, stirring occasionally, until the zucchini is tender and browned in some spots, 8 to 10 minutes; remove from heat. Add the cream cheese mixture, the pasta, chicken and basil; stir to combine. Transfer to the prepared baking dish; sprinkle evenly with the remaining 1/2 cup mozzarella. Cover with foil; bake until warmed through, about 20 minutes. Garnish with additional basil leaves, if desired; serve warm.
