Everyday Meals

Chicken & Pumpkin Bake


Crunchy chicken and pumpkin pasta bake with Leggo’s pasta sauce

Prep time:15 mins

Cook time:31 mins

Serves: 4


  • 1 cup dry penne pasta
  • 300g peeled pumpkin, cut into 2cm cubes
  • 2 teaspoons olive oil
  • 300g chicken thigh fillets, cut into 3cm cubes
  • 500g jar Leggo’s Cheesy Tomato Pasta Sauce
  • ¾ cup course fresh breadcrumbs
  • 2 tablespoons shredded parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 20g butter, melted


Step 1

Cook penne and pumpkin in boiling water for approximately 12 minutes or until pasta is al dente. Drain.

Step 2

Meanwhile, heat oil in a large saucepan and sauté chicken for 4-5 minutes or until golden brown, stirring regularly. Add penne and pumpkin to pan with Leggo’s Pasta Sauce and mix together gently. Spoon the mixture into a greased 2 litre capacity baking dish.

Step 3

Combine breadcrumbs, parmesan, parsley and butter in a small bowl. Sprinkle over the chicken mixture to cover. Bake in a preheated oven at 200°C for 15-20 minutes. Stand for 5 minutes before serving.

Tasty Tip!

Replace the chicken with a drained 400g can chickpeas or cannellini beans for a vegetarian option.

Chicken  Pumpkin Bake
Average user rating:
  • 5

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