Chicken Pasta Bake A family friendly meal with spinach and cauliflower, hidden vegetables for picky eaters

Chicken Pasta Bake - Family Friendly




Yield 8 Servings

This chicken pasta bake is family friendly and has a healthy style with its high vegetable content of Cauliflower and Spinach add 



  1. (Pasta) Pop on a large pot of water to boil- once boiling cook the pasta as per the packet directions, but while this is happening you can move on to the other steps
  2. (Chicken) Heat a pan and brown your chicken
  3. (Veggies) Cut the cauliflower into florets, add to a second pot, cover with water and bring to boil (leave to boil until tender)
  4. (White Sauce ) Add butter to a third smaller pot, heat over a medium/low heat until melted
  5. (White Sauce ) Heat your milk and stock (you don't have to, but the sauce making is much faster with warmed milk and stock)
  6. (White Sauce ) Add the flour to the pot and cook off for the basis of your roux/white sauce
  7. (White Sauce ) Gradually add the milk and stock to create a thick velvety sauce
  8. (White Sauce )Add cheese to the white sauce and allow to melt into the sauce. Once done remove from the heat (you do not want a white sauce to boil, as it goes runny)
  9. (Pasta) Remeber to check back on your pasta water and cook your pasta as per the packet instructions, once ready drain thoroughly
  10. (Veggies) Remember to check on your cauliflower, once tender add 2 handfuls of spinach to the pot and let steam until wilted for a few minutes.
  11. (Veggies) Drain the water from the cauliflower and spinach, blend to create a purée (I use a stick blender to do this)
  12. Add the purée to the cheese sauce and mix (do this in whichever is the bigger pot, ie the white sauce pot or the cauliflower pot
  13. Mix the sauce mixture and with the cooked pasta and browned chicken, add one more handful of spinach if desired and mix through
  14. Pop the pasta mix into a baking/lasagna dish, top with grated cheese
  15. Bake in an oven at 180 degrees for 30-35mins, until cheese, is melted and golden


  • I tend to use a strong tasting cheese in the sauce, and a melting cheese like mozzarella on the top- but you can do what you want
  • We are a relatively low salt household, and I find with the cheese and stock this dish is fine for our palates without additional salt, but you may wish to add more seasoning for your family
  • This meal is great the following day, We often have it 2 nights in a row. So one big cooking effort on the first night, then just a reheat job on the second.
  • I tend to use a chicken or vegetable stock in this recipe

Courses Dinner

Nutrition Facts

Serving Size 1.5 Cups

Amount Per Serving

Calories 347

% Daily Value

Total Fat 13.3 g


Saturated Fat 7 g


Cholesterol 61.3 mg


Sodium 320 mg


Total Carbohydrates 34.2 g


Dietary Fiber 2.6 g


Sugars 3.5 g

Protein 22.6 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by My Kids Lick The Bowl at