This easy chicken pasta bake is the ultimate family comfort food. Tender chicken and pasta are combined with a rich, creamy sauce, topped with cheese and baked until golden and bubbling. It's simple to prepare, filling and perfect for a cosy weeknight dinner.
I found the original recipe on the BBC food website after searching Google for pasta bake recipes. It's a Mary Berry recipe from her Mary Berry's Absolute Favourites recipe book.
The paprika coated chicken with pasta in a cheesy mustard sauce sounded pretty good and I had all the ingredients, so it was decided - I'd give it a go! We weren't disappointed...it's delicious - another comforting pasta dish that is absolutely full of flavour. The chicken is super tender and the paprika works its way into the sauce while it's baking. Enjoy!!
Tips
- Make ahead - the pasta can be cooked up to 24 hours ahead, following the instructions in step 2, then kept in the fridge. The dish can be assembled fully and chilled overnight in the fridge, then cooked at 200C/180C fan/gas 6 for 30 minutes.
- The milk can be heated in a microwave proof jug on high for 1 to 2 minutes - saves dirtying another pan!
- Optional variations:
- Chicken and bacon pasta bake - add cooked crispy bacon or pancetta for extra savoury flavour.
- Chicken and broccoli pasta bake - broccoli works particularly well with creamy chicken pasta.
- Chicken, mushroom and pasta bake - add sautéed mushrooms for a richer, earthier version.
- Chicken and spinach pasta bake - stir baby spinach through the sauce before baking.
- Chicken and tomato pasta bake - use a tomato-based sauce instead of a creamy sauce.
- Chicken pesto pasta bake - add basil or sun-dried tomato pesto to the sauce and finish with mozzarella and parmesan.
- Spicy chicken pasta bake - add chilli flakes or fresh chopped chilli.
- Chicken and sweetcorn pasta bake - add sweetcorn to the sauce before baking - a particular family-friendly version.
- Leftover roast chicken pasta bake - use leftover cooked chicken and add vegetables from the fridge.
- Three cheese chicken pasta bake - use a combination of mozzarella, mature cheddar and parmesan for extra richness.
- This chicken pasta bake recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes - assemble the pasta bake ahead of time, cover and refrigerate until you're ready to bake it. Add 10 minutes extra cooking time if it's going directly from the fridge into the oven.
Yes - allow it to cool completely, portion it into suitable containers and freeze. For the best texture, avoid overcooking the pasta before freezing.
Yes - leftover roast chicken is an excellent shortcut. Simply shred or chop the cooked chicken and add it at step 6. If you want the paprika flavour in the bake, add it to the sauce instead.
Short pasta shapes such as penne, fusilli, rigatoni, and orecchiette work particularly well because they hold onto the sauce.
The pasta continues absorbing liquid while it cooks and bakes. Make sure there is enough sauce to coat the pasta generously and avoid overcooking it.
Don't overcook the pasta, use enough sauce and avoid leaving the assembled bake in the oven longer than necessary.
Yes - skinless boneless chicken thighs make an excellent alternative and can give the dish a richer flavour.
Yes - broccoli, spinach, mushrooms, peas, peppers and sweetcorn are all suitable additions.
Yes - a tomato-based chicken pasta bake makes a delicious alternative to a creamy version.
Keep leftovers in a covered container in the fridge and eat within 3 days. Reheat thoroughly before serving.
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How to make this Chicken Pasta Bake
Ingredients
- butter, for greasing
- 250g dried pasta of your choice, eg: rigatoni, penne, fusilli or orecchiette
- 1 onion (approx. 120g), roughly chopped
- 3 chicken breasts (approx. 500g), butterflied and cut into thin strips roughly the size of your little finger
- 1 tbsp paprika
- salt and freshly ground black pepper
- 1.5 tbsp olive oil
For the sauce:
- 50g butter
- 50g plain flour
- 750ml hot milk (see Tips)
- 1 tsp Dijon mustard
- 100g parmesan cheese, coarsely grated
- salt and freshly ground black pepper
- 2 large tomatoes (approx. 250g), deseeded and cut into small cubes
Instructions
- See Tips for making ahead. Heat the oven to 220C/200C fan/gas 7. Grease a shallow ovenproof dish (approx. 25cm x 20cm) with butter and set aside.
- Cook the pasta with the onion in boiling, salted water according to the packet instructions. Drain, refresh under cold water and leave to drain again in the colander.
- Put the chicken strips in a resealable freezer bag with the paprika and a little salt and pepper. Seal the bag and shake to coat.
- Heat the 1.5 tbsp of olive oil in a large frying pan and quickly fry the chicken over a high heat for about 2 minutes, until golden brown and just cooked through (you may need to do this in batches). Using a slotted spoon, transfer the fried chicken to a plate and set aside.
- To make the sauce, melt the butter in a large saucepan over a medium low heat. Add the flour and whisk together to form a roux. Cook for 1 minute, then gradually add the hot milk, whisking over a high heat until the sauce is smooth and thickened, and allow it to boil for 4 minutes. Stir in the mustard and half the parmesan cheese and season with salt and pepper, to taste.
- Add the cooked pasta and onion to the sauce in the pan and stir together. Spoon half this mixture into the greased ovenproof dish, arrange the chicken strips over the top and spoon the remaining pasta and sauce on top of the chicken. Scatter over the tomatoes and then top with the remaining parmesan cheese. Bake in the oven for about 20 minutes, until piping hot and golden brown on top.
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Chicken Pasta Bake
Ingredients
- butter for greasing
- 250 g (8.8 oz) dried pasta of your choice eg: rigatoni, penne, fusilli or orecchiette
- 1 onion (approx. 120g) roughly chopped
- 3 chicken breasts (approx. 500g) butterflied and cut into thin strips roughly the size of your little finger
- 1 tbsp paprika
- salt and freshly ground black pepper
- 1.5 tbsp olive oil
For the sauce:
- 50 g (1.8 oz) butter
- 50 g (1.8 oz) plain flour
- 750 ml (3 ¼ cups) hot milk (see Notes)
- 1 tsp Dijon mustard
- 100 g (3.5 oz) parmesan cheese coarsely grated
- salt and freshly ground black pepper
- 2 large tomatoes (approx. 250g) deseeded and cut into small cubes
Instructions
- See Notes for making ahead. Heat the oven to 220C/200C fan/gas 7. Grease a shallow ovenproof dish (approx. 25cm x 20cm) with butter and set aside.
- Cook the pasta with the onion in boiling, salted water according to the packet instructions. Drain, refresh under cold water and leave to drain again in the colander.
- Put the chicken strips in a resealable freezer bag with the paprika and a little salt and pepper. Seal the bag and shake to coat.
- Heat the 1.5 tbsp of olive oil in a large frying pan and quickly fry the chicken over a high heat for about 2 minutes, until golden brown and just cooked through (you may need to do this in batches). Using a slotted spoon, transfer the fried chicken to a plate and set aside.
- To make the sauce, melt the butter in a large saucepan over a medium low heat. Add the flour and whisk together to form a roux. Cook for 1 minute, then gradually add the hot milk, whisking over a high heat until the sauce is smooth and thickened, and allow it to boil for 4 minutes. Stir in the mustard and half the parmesan cheese and season with salt and pepper, to taste.
- Add the cooked pasta and onion to the sauce in the pan and stir together. Spoon half this mixture into the greased ovenproof dish, arrange the chicken strips over the top and spoon the remaining pasta and sauce on top of the chicken. Scatter over the tomatoes and then top with the remaining parmesan cheese. Bake in the oven for about 20 minutes until piping hot and golden brown on top.
Notes
- Make ahead - the pasta can be cooked up to 24 hours ahead, following the instructions in step 2, then kept in the fridge. The dish can be assembled fully and chilled overnight in the fridge, then cooked at 200C/180C fan/gas 6 for 30 minutes.
- The milk can be heated in a microwave proof jug on high for 1 to 2 minutes - saves dirtying another pan!
- Optional variations:
- Chicken and bacon pasta bake - add cooked crispy bacon or pancetta for extra savoury flavour.
- Chicken and broccoli pasta bake - broccoli works particularly well with creamy chicken pasta.
- Chicken, mushroom and pasta bake - add sautéed mushrooms for a richer, earthier version.
- Chicken and spinach pasta bake - stir baby spinach through the sauce before baking.
- Chicken and tomato pasta bake - use a tomato-based sauce instead of a creamy sauce.
- Chicken pesto pasta bake - add basil or sun-dried tomato pesto to the sauce and finish with mozzarella and parmesan.
- Spicy chicken pasta bake - add chilli flakes or fresh chopped chilli.
- Chicken and sweetcorn pasta bake - add sweetcorn to the sauce before baking - a particular family-friendly version.
- Leftover roast chicken pasta bake - use leftover cooked chicken and add vegetables from the fridge.
- Three cheese chicken pasta bake - use a combination of mozzarella, mature cheddar and parmesan for extra richness.
- This chicken pasta bake recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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