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Creamy Pesto Chicken Veggie Bake

Comfort food just got a healthy, high-protein makeover! My Creamy Pesto Chicken Veggie Bake is the ultimate weeknight dinner—creamy, cheesy, full of flavor, and secretly loaded with better-for-you ingredients. The star? Palmini Garlic Mashed, a low-carb, veggie-based alternative that makes this dish feel indulgent without the guilt.
Course: Dinner, lunch
Cuisine: American
Servings: 6
Author: Chef Allie's Kitchen

Equipment

  • Saute pan
  • Casserole dish
  • Mixing bowl

Ingredients

ZUCCHINI/SQUASH

  • 1 medium Zucchini Small cubes
  • 1 medium Yellow squash Small cubes
  • 1 tsp Avocado oil
  • Salt to taste
  • Black pepper to taste
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1 tsp Dried oregano

CHICKEN MIXTURE

  • 1 Can Kirkland canned chicken breast drained or rotisserie/cooked chicken breast chopped fine
  • 4 Light laughing cow wedges
  • 1/2 Cup Low fat Good Culture cottage cheese
  • 2 TBSP Jarred pesto I used Aldi brand (Priano alla genovese)
  • 1/2 tsp Onion powder
  • 1/2 tsp Garlic powder
  • 1/2 tsp Dried oregano
  • Salt & pepper to taste

LAYERS

  • 2 Pouches Palmini Garlic Mash Click HERE and use code CHEFALLIE at Palmini
  • 1 1/2 Cups Victoria's White Linen marinara sauce or marinara of choice
  • 1/4 Cup BelGioioso freshly grated parmesan
  • 1/2 Cup Kraft shredded mozzarella chieese

Instructions

  • Preheat the oven to 350 degrees
  • In a bowl combine the cubed zucchini, cubed yellow squash, avocado oil, onion powder, garlic powder, dried oregano and salt/pepper to taste.
  • Pour the mixture into a sauté pan
  • Sauté until tender and set aside
  • On the bottom of the casserole dish add the two pouches of Palmini garlic mash followed by 1 cup of the marinara and half of the grated parmesan
  • In a separate bowl combine the drained canned chicken, light laughing cow wedges, cottage cheese, pesto, garlic powder, onion powder, dried oregano and salt/pepper to taste
  • Add the chicken mixture on top of the marinara followed by the sauteed zucchini and squash
  • Add the remaining 1/2 cup of marinara over the top followed by the shredded mozzarella
  • Place into the oven covered for 30 minutes then remove top and cook for an additional 10 minutes
  • Remove and garnish with a little more parmesan cheese and enjoy!

Notes

6 servings at 1 1/2 cups per serving
212 Calories | 19g Protein | 3g Fiber
Click HERE for Palmini and use code CHEFALLIE