Baked pasta for kids with pumpkin and chicken (comfort food) - photo 1
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Baked pasta for kids with pumpkin and chicken (comfort food)

Pikantne Kids' Lunches Main dishes 90 min Medium 32 wyświetleń ~28.88 PLN - (0)
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Description

Creamy pasta bake with roasted butternut squash and tender pieces of chicken breast, baked under stretchy mozzarella and a crunchy topping of breadcrumbs and parmesan. The dish combines the sweet, seasonal flavor of squash with mild meat and a creamy sauce, making it the perfect comfort food for kids and the whole family. It looks appetizing (golden cheese crust and vibrant orange squash puree), smells of roasted vegetables and butter, and the textures — soft pasta, creamy sauce, crunchy topping — will delight the little ones. Great for cold winter days; can be served with a light cucumber salad or sautéed peas for color and vitamins.

Ingredients Used

Ingredients (15)

Servings:
4
  • Penne pasta (raw) 300 g
  • Chicken breast (skinless) 400 g
  • Garlic 2 ząbki (~10 g)
  • Butter 30 g
  • Milk 200 ml
  • 18% cream 100 ml
  • Mozzarella (grated or sliced) 150 g
  • Parmesan (grated) 50 g
  • Breadcrumbs 40 g
  • Dried oregano 2 g
  • Butternut squash 600 g
  • Cebula zwykła 150 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Parsley 0.7 pęczek (~20 g)
💰 Szacowany koszt dania: ~28.88 PLN (7.22 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (top-bottom). Peel the pumpkin with a sharp knife: trim both ends, cut it in half, remove the seeds with a spoon, and cut the flesh into cubes about 2 cm on each side. Place the pumpkin pieces on a baking sheet lined with parchment paper, spread them out evenly, add 10 g of butter (cut into small pieces and distributed among the pumpkin pieces) along with a pinch of salt and 1/2 teaspoon of oregano. Bake for 25–30 minutes until the pieces are soft (a fork easily pierces them) and slightly browned at the edges. After baking, let it sit for 5 minutes.

Ingredients: butternut squash, Butter, Salt, Dried oregano
Use a large baking tray and parchment paper to prevent the pumpkin from sticking. If the pieces are of different sizes, bake longer — check for softness with a fork. Do not bake too long, as the pumpkin will become dry.

Preparing the chicken

2

Cut the chicken breast into even pieces (about 2 cm). Heat a large skillet (preferably 24–26 cm) over medium heat, add 5 g of butter. When the butter melts and starts to foam slightly, add the chicken pieces in a single layer. Fry for 6–8 minutes, stirring every 2 minutes, until the pieces are golden on the outside and no longer pink in the center (when cut, the center should be white, and the juices should run clear). Season with salt and a pinch of pepper while frying. Transfer the cooked chicken to a plate and set aside.

Ingredients: Chicken breast (skinless), Butter, Salt, Black pepper
Use a non-stick skillet or a steel one with a bit of fat. Do not move the chicken too often — let it brown on one side. If the chicken is thicker, cover the skillet for 1–2 minutes to finish cooking the inside.

Pumpkin sauce

3

In the same deep skillet (or saucepan), melt the remaining 15 g of butter over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until it becomes translucent. Add the finely chopped garlic and sauté for 30–40 seconds until it releases its aroma (be careful not to burn it). Add the roasted pumpkin and mix. Reduce the heat and mash the pumpkin with a potato masher or use an immersion blender on low speed, gradually adding the milk (200 ml) and cream (100 g) until you achieve a smooth, creamy consistency. Gently cook for 4–5 minutes until the sauce thickens slightly. Season with salt, pepper, and the remaining oregano. Taste and adjust seasoning if necessary.

Ingredients: Cebula zwykła, Garlic, butternut squash, Milk, 18% cream, Salt, Black pepper, Dried oregano
Use an immersion blender if you want a perfectly smooth sauce; alternatively, use a countertop blender, but be careful (hot sauce). The sauce is ready when it has the consistency of a thick cream that coats the spoon.

Cooking pasta

4

In a large pot, bring at least 3 liters of water to a boil. Add 10 g of salt (about 1 tablespoon). Toss in the penne pasta (300 g) and cook according to the package instructions, but subtract 1–2 minutes from the suggested time to keep the pasta al dente (it will be baked later). Usually 8–10 minutes. Drain the pasta, reserving about 100 ml of the cooking water (it will be useful for thinning the sauce). Do not rinse the pasta with water — we want it to be slightly sticky to better combine with the sauce.

Ingredients: Penne pasta (raw), Salt
Use a large pot so the pasta has room to move. If the pasta sticks together after draining, quickly toss it with a tablespoon of butter or a little sauce.

Mixing and preparing for baking

5

In a large bowl or directly into the pot with the pasta, pour in the prepared pumpkin sauce, add the cooked pasta, and mix thoroughly with a spoon or silicone spatula. If the sauce is too thick, add a little of the reserved cooking water (1–2 tablespoons at a time, until the consistency is creamy and coats the pasta). Add the sautéed pieces of chicken and gently mix to evenly distribute the ingredients. Transfer everything to a baking dish measuring approximately 20x30 cm, spreading it out evenly.

Ingredients: Penne pasta (raw), Chicken breast (skinless), Mozzarella (grated or sliced), butternut squash, Milk, 18% cream
Use a baking dish with a height of 4–5 cm. Stir gently to avoid crushing the pieces of pumpkin and pasta.

Topping and baking

6

In a small bowl, mix the breadcrumbs (40 g) with grated Parmesan (50 g) and melted butter (5 g) — you should get a slightly moist topping. Evenly sprinkle it over the top of the casserole, then distribute the mozzarella (150 g) evenly across the surface. Place the dish in the oven preheated to 200°C for 10–12 minutes, until the cheese melts and the topping turns golden. If you want a more browned crust, turn on the grill function for 1–2 minutes, watching closely to ensure nothing burns.

Ingredients: Breadcrumbs, Parmesan (grated), Mozzarella (grated or sliced), Butter
Use kitchen gloves and place the dish on the middle rack of the oven. When grilling, stand close to the oven and watch — the cheese burns quickly.

Serving

7

Remove the casserole from the oven and let it sit for 5 minutes so the sauce thickens a bit and it's easier to portion. Cut into 4 equal portions, and garnish each portion with finely chopped parsley (optional). Serve warm with a simple, fresh salad (e.g., cucumber, tomato) or cooked peas for a vegetable side.

Ingredients: Parsley
Letting the casserole sit for a few minutes makes it easier to portion and prevents the hot sauce from spilling. Use a wide spatula to serve portions.

Fun Fact

💡

Pumpkin was valued by the indigenous people of North America, and it is used in family dishes during winter in many traditions. The combination of pumpkin with cheese and pasta is a modern twist on classic comfort food — hearty and mild in flavor, perfect for children.

Best for

rodzinny obiad w zimie kolacja dla dzieci po powrocie z przedszkola/szkoły przyjęcie domowe z dziećmi

Tips

🍽️ Serving

Serve the casserole slightly warm (not hot) so that children do not burn their mouths. You can garnish with fresh parsley for color. For a change, add a small portion of steamed peas or carrots on the side to enrich the meal with vegetables.

🥡 Storage

Store leftovers in the fridge in an airtight container for up to 2 days. For reheating: use short cycles of 30–60 seconds in the microwave or in the oven at 180°C for 8–10 minutes, until hot in the center. Do not freeze cream-based sauces for too long (they may separate upon thawing).

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