A delightful and creamy chicken and vegetable pasta bake that's perfect for a comforting dinner.
Heat a large skillet over medium heat and melt some butter.
Ensure the butter doesn't brown; keep the heat moderate.
Add the chicken and garlic to the skillet and cook until the chicken is browned and cooked through.
Cut the chicken into bite-sized pieces for quicker cooking.
Remove the chicken from the skillet and set aside.
Keep the chicken covered to retain its warmth.
In the same skillet, sauté the zucchini and red bell pepper until tender-crisp.
Stir occasionally to ensure even cooking.
In a small saucepan, melt butter and stir in the flour, seasoned salt, black pepper, and pesto sauce mix to form a paste.
Cook the paste for a minute to remove the raw flour taste.
Gradually add chicken broth to the paste, stirring constantly until thickened.
Add the broth slowly to avoid lumps.
Stir in the half-and-half cream and heat through.
Do not let the mixture boil after adding the cream.
Combine the cooked chicken, vegetables, sauce, and cooked pasta in a large bowl.
Ensure the sauce coats all the ingredients evenly.
Transfer the mixture to a greased casserole dish and bake covered at 350°F for 30 minutes.
Covering the dish helps retain moisture.
Uncover, sprinkle parmesan cheese on top, and bake for an additional 5 minutes.
Broil for a minute for a golden crust.
Serve warm and enjoy your creamy chicken and vegetable pasta bake.
Garnish with fresh basil leaves for added flavor.
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