Description

This Zucchini Cheddar Chicken Noodle Casserole is a comforting one-pot meal combining tender chicken, fresh zucchini, and cheesy pasta baked to golden perfection. It’s a hearty and flavorful dish that’s perfect for family dinners, offering a delicious blend of creamy, savory, and slightly spicy flavors with fresh herbs and melted cheese topping.

Ingredients

Scale

Protein & Vegetables

3/4 pound boneless chicken breasts, cut into cubes
1 yellow onion, chopped
2 green onions, sliced
2 zucchini or yellow summer squash, sliced
2 tablespoons fresh thyme leaves
fresh basil, for serving

Dairy

4 tablespoons salted butter
1 1/2 cups whole milk
1/3 cup grated Parmesan cheese
1 1/2 cups shredded Colby Jack or cheddar cheese

Pantry & Spices

1 teaspoon garlic powder
salt and black pepper, to taste
1 teaspoon paprika
1/2 teaspoon cayenne pepper, to taste
2 cups broth or water
1 pound short cut pasta

Instructions

Preheat and prepare the base: Preheat your oven to 425°F (220°C). Melt 2 tablespoons of butter in a large pot over medium heat to prepare for cooking the aromatics and chicken.
Cook chicken and aromatics: Add the chopped yellow onion and cubed chicken to the melted butter. Season with salt and black pepper. Then add the remaining 2 tablespoons of butter, green onions, fresh thyme leaves, paprika, garlic powder, and cayenne pepper. Cook everything together, stirring occasionally, until the chicken is golden and the mixture is toasted aromatic, about 2-3 minutes.
Add liquids and pasta: Pour in the broth and whole milk, stirring to combine. Bring the mixture to a gentle boil over medium heat. Once boiling, add the short cut pasta and sliced zucchini. Season again with salt and black pepper to taste. Stir frequently to prevent sticking and cook until the pasta is al dente and the liquid has mostly absorbed, approximately 8 minutes.
Incorporate cheeses: Remove the pot from heat and stir in the grated Parmesan cheese and 1 cup of the shredded Colby Jack or cheddar cheese until well combined and creamy. If the pot is not oven-safe, transfer the mixture into a casserole dish. Then, sprinkle the remaining 1/2 cup shredded cheese evenly over the top.
Bake: Place the casserole in the preheated oven and bake for 20 minutes, or until the cheese on top is melted and beginning to brown, creating a golden crust.
Serve: Remove from oven carefully, let it cool slightly, then serve warm garnished with additional fresh thyme and chopped fresh basil, if desired.

Notes

If you don’t have broth, water can be used but adding a bouillon cube or extra seasoning is recommended for more flavor.
Adjust cayenne pepper amount based on your preferred spice level.
Use short cut pasta varieties like penne, rotini, or elbows for best results.
For a lighter version, substitute whole milk with 2% milk or use reduced-fat cheese.
If you prefer a crispy topping, add breadcrumbs mixed with melted butter before baking.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Casserole
Method: Baking
Cuisine: American

Keywords: Zucchini casserole, chicken noodle casserole, cheesy chicken pasta bake, comfort food, one-pot dinner