Creamy Coconut Chicken Pasta Bake: Easy & High-protein

Published 4 months ago
0 ratings

This creamy chicken pasta bake brings together tender chicken breast, shallots, garlic, sweet peppers and cherry tomatoes with small square-cut pasta, all coated in a rich coconut milk sauce. Finished with melted mozzarella, it’s a balanced, high-protein meal that’s perfect for quick dinners or healthy meal prep. Simple ingredients, clear steps, and big flavour.

Creamy Coconut Chicken Pasta Bake: Easy & High-protein
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 love this recipe because it’s creamy, comforting and balanced all in one dish. Coconut milk makes the sauce rich without heavy cream, the vegetables add colour and freshness, and the chicken keeps it high in protein. It’s quick, simple and perfect for busy days or meal prep. I use small square-cut pasta, but if you can’t find it, any short pasta like farfalle, penne, macaroni or rigatoni works well.

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

Creamy, cosy and full of flavour, this chicken pasta bake is the kind of healthy comfort food you’ll want to make again and again. It’s perfect for busy weeknights or easy meal prep!

  • 💪 High Protein
  • 🧊 Freezer Friendly

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