Creamy Zucchini & Rotisserie Chicken Pasta Bake

If you're swimming in zucchini, take some off your hands with this creamy zucchini and chicken pasta bake. The zucchini melts into the sauce, while Dijon mustard and lemon zest brighten the flavor. You can swap out the zucchini for summer squash if you prefer, and if you have leftover chicken you can use that in place of the rotisserie chicken.

Ingredients

  • 12 ounces whole-wheat penne
  • 1 (8 ounce) package reduced-fat cream cheese, softened
  • ¾ cup shredded low-moisture part-skim mozzarella cheese, divided
  • ⅓ cup grated parmesan cheese
  • 2 teaspoons dijon mustard
  • 1 teaspoon grated lemon zest
  • ½ teaspoon crushed red pepper
  • ½ teaspoon salt, divided
  • ¼ teaspoon ground pepper
  • 1 cup half-and-half
  • 2 tablespoons extra-virgin olive oil
  • ¾ cup chopped yellow onion
  • 2 large zucchini, quartered lengthwise and sliced on an angle
  • 1 teaspoon grated garlic
  • 2 cups shredded rotisserie chicken
  • 2 tablespoons chopped fresh basil, plus more for garnish

Directions

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