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Chicken and Veggies Pasta Bake

Re-create one of our favourite meals from the Kids Club kitchen at home! This meal has vegetables, grains, cheese and poultry covering all areas of the Healthy Eating Pyramid of Nutrition Australia.

This recipe is from additivefreelifestyle.com

This meal has been chosen for the children as it provides the right amount of protein, carbohydrates, vegetables and calcium for little growing bodies. It is nice and simple to make and the children absolutely love it. You could even try adding in different vegetables, for the ‘fussy’ eaters.

For a serving of 4-6, you will need: 

  • 2 diced chicken breasts

  • 2 cups of diced vegetables of your choice – we like the bags of pre-diced sweetcorn, peas and carrots, but any vegetables are fine

  • 2-3 handfuls of grated cheese

  • 500g spiral pasta

  • 30g butter

  • 1 medium onion

  • 400g tin coconut cream

  • 50g plain flour

  • 1 tbsp of curry powder for flavour


Step 1: Preheat your oven to 180 degrees Celsius.

Step 2: Brown your chicken in a large frying pan with a little bit of oil.

Step 3: Add your diced veggies and cook until the veggies are soft. Set both aside in a bowl.

Step 4: Make your pasta by boiling a pot of salted water.

Step 5: Using the same frying pan that you cooked your chicken and veg in, create the sauce by frying the onions in butter until translucent. Add Coconut cream, curry powder and flour and stir until well combined.

Step 6: Combine the pasta, chicken, veggies and sauce together and mix well. Pour it into an ovenproof dish and layer with grated cheese on top. Cook for approximately 20mins.

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