Creamy Coconut Chicken Pasta Bake

Michaela from Fit Recipes By Michaela
Published 4 months ago
0 ratings

Chicken, peppers and cherry tomatoes baked with short pasta in a creamy coconut sauce, then finished with melted mozzarella. It is warm, filling and easy to portion out, so it works well for dinner and leftovers the next day.

Creamy Coconut Chicken Pasta Bake
category Quick & Easy
meal type Dinner
difficulty Easy
Preparation in 15 minutes
Cooks in 25 minutes
Serves 6

Nutrition

  • Calories 490kcal 175kcal
  • Fat 15.0g 5.4g
  • Carbs 55.1g 19.7g
  • Proteins 34.2g 12.2g
  • Fibre 2.6g 0.9g

Ingredients

Spoon measurements may change based on how you scoop the ingredients.

For the most accurate results and nutrition info, it’s best to use grams.

tsp = teaspoon
tbsp = tablespoon

Method

Why I Like this Recipe

I like this pasta bake because the coconut milk makes the sauce smooth without tasting too rich. The peppers and tomatoes stop it from feeling flat, while the mozzarella gives the top that golden, melted finish. It is the kind of dinner that feels cosy but still has enough chicken to keep it filling.

Tips and Variations

  • Use light mozzarella or part-skim cheese to reduce calories while keeping the creaminess.
  • Swap in high-protein pasta for an extra protein boost.
  • Add spinach, mushrooms, or courgettes for additional nutrients.
  • Replace chicken with turkey breast for a leaner option.
  • Make it vegetarian by using chickpeas or firm tofu instead of chicken.
  • Add chilli flakes or cayenne for a spicy version.
  • A squeeze of lime or lemon brightens the coconut sauce beautifully.
  • Serve with a crisp salad for a meal that’s fresh, balanced, and satisfying.

Meal Storage

Keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a little water or coconut milk to keep the sauce creamy.

Freezer tips

Freeze individual portions in an airtight container for up to 2 months.

Let the dish thaw overnight in the fridge. Reheat until it’s piping hot, and stir in a little water or coconut milk if the sauce needs loosening.

Frequently Asked Question

Yes, but the sauce will be thinner. Thick coconut milk from a tin gives the best creamy texture.
You can substitute it with any short pasta such as farfalle, penne, macaroni, or rigatoni.
Absolutely! It reheats beautifully and keeps well for several days.
Yes, use your favourite gluten-free pasta.
Definitely, spinach, broccoli, mushrooms, or courgettes all work great.
Bake at a higher temperature for the last 3–5 minutes or switch to a brief grill/broil.

Closing Note

Serve this coconut chicken pasta bake warm from the oven, with the cheese melted and the sauce still creamy around the pasta. It keeps well in the fridge and can be reheated with a splash of water or coconut milk if the sauce thickens. For another creamy chicken dinner, try this chicken with spinach and basmati rice.

  • 💪 High Protein
  • 🧊 Freezer Friendly

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