Chicken Pasta Casserole with Corn and Zucchini

I love our chicken pasta casserole with corn and zucchini recipe. It is so good and a fun zucchini recipe that you might not have even thought about. 

My garden is always booming with zucchini this time of year and I am always looking for good recipes to use it in. Sometimes you just need a different way to use zucchini that isn’t bread or oven roasted and this chicken pasta zucchini casserole is perfect. 

You don’t need to do a bunch of prep work for our chicken pasta casserole so it makes this dish nice to make when you are low on energy or time. Not to mention that it is super delicious too, and makes for great leftovers!

If you need more ideas on how to use up all of that delicious fresh zucchini from your garden, take a look at our air fryer crispy zucchini bites recipe, zucchini pizza casserole recipe, and of course our chicken zucchini casserole recipe for a few tasty suggestions and our favorite ways to use up zucchini. Let us know your favorite way to use zucchini too! 

Ingredients You Need to For Our Chicken Pasta Casserole with Corn and Zucchini Recipe:

• Butter
• All-purpose flour
• Chicken broth
• Milk
• Salt
• Pepper
• Garlic salt
• Fresh thyme
• Penne pasta
• Shredded Mozzarella cheese
• Boneless skinless chicken breasts
• Zucchini
• Frozen corn
• Fresh baby spinach
• Shredded Parmesan cheese

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

• Skillet
• Baking Dish (9 x 13)
• Non-stick Cooking Spray
• Spatula

How To Make Our Chicken Pasta Casserole with Corn and Zucchini Recipe:

1. Preheat oven to 350℉. Spray a 9 x 13″ baking dish with cooking spray and set aside.
2. Melt butter in a large skillet over medium-high heat. Add flour and stir to cook for about 1 minute.
3. Whisk in broth, milk, salt, pepper, garlic salt, and thyme and bring to a simmer, stirring constantly – making sure that you get all the lumps out and the sauce is smooth. Let cook for 5-10 minutes, stirring occasionally, until sauce has thickened.
4. Remove from skillet from heat and stir in cooked pasta, 1/2 cup of mozzarella, cooked chicken, zucchini, corn, and spinach torn into bite sized pieces.
5. Transfer chicken mixture to prepared dish. Top with remaining mozzarella and Parmesan cheese.
6. Bake, uncovered, until bubbly and heated through (about 20-25 minutes). 

Fresh Thyme or Dried

For this recipe we do tend to use fresh thyme as it works wonderfully, however if you do not have any, you can substitute it with ½ teaspoon of dried thyme instead. But, if you can get the fresh thyme I feel like it gives it even more flavor! 

If you are worried about wasting the rest of your fresh thyme before you can use it in another recipe, have you ever tried freezing or drying your herbs? 

Well, Gardener’s Supply Company gives you great instructions on how to freeze or dry your herbs depending on how you want to use them or which herb you are working with!

Enjoy More Delicious Pasta Recipes

We’ve rounded up some of our best pasta recipes, including creamy tomato rigatoni, puttanesca, macaroni and cheese, and more. Check out our comprehensive collection of pasta recipes here.

• Baked Spaghetti Casserole
• Beef and Noodle Casserole
• Cheesy Pizza Pasta Casserole
• Chicken Cordon Bleu Lasagna
• Chicken Pasta Casserole
• Creamy Chicken Lasagna
• Homemade Lasagna
• Instant Pot Creamy Macaroni and Cheese
• Instant Pot Loaded Mac and Cheese
• Skillet Lasagna