Easy Cheesy Chicken Pasta Bake Recipe – Crowd-Pleasing Comfort

Comfort comes alive in this hearty chicken pasta bake that promises pure deliciousness.

Layers of melted cheese and tender pasta create a mouthwatering masterpiece for hungry souls.

Weeknight dinners demand something special, and this recipe delivers with minimal effort.

Creamy textures blend seamlessly with succulent chicken pieces nestled between perfectly cooked noodles.

Mediterranean herbs sprinkled throughout add surprising depth to every single bite.

Families gathered around the table will savor each forkful of this satisfying meal.

You can whip up this crowd-pleasing dish faster than ordering takeout, guaranteeing smiles all around.

What Goes Into Mary Berry Chicken Pasta Bake

• Chicken Strips: Tender protein that adds flavor and substance to the pasta bake.
• Penne Pasta: Classic pasta shape that holds sauce well and provides the base of the dish.
• Cheese: Melty, creamy topping that creates a golden and delicious crust.
• Tomatoes: Fresh ingredient that adds brightness and color to the dish.

• Butter, Flour: Classic base for creating a smooth and creamy white sauce.
• Hot Milk: Liquid that helps create a rich and velvety sauce texture.
• Dijon Mustard: Tangy condiment that enhances the overall flavor profile.

• Olive Oil, Salt, Pepper: Essential seasonings that enhance the chicken's taste.
• Paprika: Spice that adds warmth and subtle color to the chicken strips.
• Onion: Aromatic vegetable that provides depth of flavor to the pasta bake.

Step-by-Step for Mary Berry Chicken Pasta Bake

Step 1: Prep the Oven

Crank up your oven to 220°C (200°C fan) or gas mark 7. Grab a 1.75L ovenproof dish and give it a generous butter massage to prevent sticking.

Step 2: Cook the Pasta

Boil salted water and toss in penne and onions. Cook until the pasta reaches that perfect al dente texture. Drain, rinse, and drain again to stop the cooking process.

Step 3: Season the Chicken

• Paprika
• Salt
• Black pepper

Shake the bag until every piece is thoroughly coated.

Step 4: Sizzle the Chicken

Heat olive oil in a pan until it’s screaming hot. Toss in the chicken strips and fry for 2 minutes, creating a beautiful golden crust. Remove and set aside.

Step 5: Whip Up the Creamy Sauce

In a saucepan, melt butter and sprinkle in flour. Stir constantly for 1 minute to create a smooth base. Slowly pour in hot milk, whisking like a pro. Let it bubble and thicken for about 4 minutes.

Step 6: Enhance the Sauce

Stir in Dijon mustard for a tangy kick. Sprinkle in most of the cheese, letting it melt into pure deliciousness. Season to taste.

Step 7: Assemble the Casserole

Mix pasta, onions, and sauce in a delightful dance. Layer half the mixture in the buttered dish. Nestle the golden chicken pieces on top, then cover with remaining pasta mixture.

Step 8: Final Touches

Scatter the remaining cheese and dot with fresh tomatoes for a burst of color and flavor.

Step 9: Bake to Perfection

Slide the dish into the preheated oven. Bake for 20 minutes until the top turns a gorgeous golden brown and the edges are bubbling with excitement.

Cooking Tips for Mary Berry Chicken Pasta Bake

• Quick Chicken Coating: Use a sealed plastic bag to evenly coat chicken strips with spices, ensuring maximum flavor absorption and minimal mess.
• Cheese Melting Trick: Add cheese gradually to the sauce and off the heat to prevent clumping and maintain a smooth, creamy texture.
• Perfect Pasta Technique: Cook pasta just until al dente, as it will continue cooking in the oven, preventing mushy or overcooked noodles.
• Temperature Control: Let the dish rest for 5-10 minutes after baking to allow the sauce to set and make serving easier.
• Protein Swap Option: Replace chicken with turkey, shrimp, or tofu for a versatile meal that suits different dietary preferences.

Make It Your Own: Mary Berry Chicken Pasta Bake Ideas

• Gluten-Free Chicken Pasta Bake: Replace wheat pasta with gluten-free penne and swap regular flour for cornstarch or gluten-free flour blend. Use gluten-free breadcrumbs for extra crunch.
• Vegetarian Protein Swap: Substitute chicken with roasted chickpeas or cubed firm tofu. Season with same spices for similar flavor profile and protein boost.
• Low-Carb Cauliflower Version: Replace pasta with cauliflower rice or roasted cauliflower florets. Use heavy cream instead of milk for richer sauce and maintain creamy texture.
• Mediterranean Herb Variation: Add fresh basil, oregano, and sun-dried tomatoes. Swap Dijon mustard for Greek yogurt and incorporate crumbled feta cheese for Mediterranean flair.

Satisfying Sides for Mary Berry Chicken Pasta Bake

• Pair with Crisp White Wine: Select a zesty Sauvignon Blanc or light Pinot Grigio to cut through the creamy sauce and complement the chicken's savory flavors.
• Serve with Fresh Herb Salad: Create a bright, tangy green salad with mixed leafy greens, fresh basil, and a lemon vinaigrette to balance the rich pasta bake.
• Match with Crusty Garlic Bread: Prepare warm, golden garlic bread with herbs to soak up the delicious cheese sauce and add a crunchy texture contrast.
• Complement with Roasted Vegetable Side: Prepare a medley of roasted Mediterranean vegetables like zucchini, bell peppers, and eggplant to add color and nutritional depth to the meal.

Save Leftovers of Mary Berry Chicken Pasta Bake Properly

• Transfer cooled chicken pasta bake to an airtight container and store in the refrigerator for up to 3-4 days. Cover tightly with lid or plastic wrap to prevent moisture loss and absorbing other food odors.
• Wrap the dish securely in freezer-safe plastic wrap and aluminum foil. Freeze for maximum 2-3 months. Label container with date and contents to track freshness.
• Preheat oven to 180C. Remove from refrigerator, let sit at room temperature for 15 minutes. Cover with foil to prevent burning, then bake for 20-25 minutes until heated through. Remove foil for last 5 minutes to crisp top.
• Place portion on microwave-safe plate.

Questions About Mary Berry Chicken Pasta Bake Answered

• Can I use a different type of pasta?

Yes, you can substitute penne with other short pasta like rigatoni, fusilli, or shells. Just ensure the pasta size is similar for even cooking.

• Is Dijon mustard necessary for the recipe?

No, you can replace Dijon mustard with regular yellow mustard or omit it entirely. The mustard adds a subtle tangy flavor but isn’t crucial to the dish.

• What kind of cheese works best?

Cheddar is recommended, but you can use other melting cheeses like mozzarella, Gruyère, or a blend of cheeses for different flavor profiles.

Why You’ll Want Seconds of Mary Berry Chicken Pasta Bake

• Conquer Weeknight Cooking: This chicken pasta bake transforms complex cooking into a simple, stress-free meal perfect for busy families.
• Create Crowd-Pleasing Comfort: Packed with golden chicken, cheesy sauce, and vibrant tomatoes, the dish guarantees smiles and empty plates from kids and adults alike.
• Customize with Ease: Swap ingredients like using different cheese types or adding vegetables to match your family's taste preferences without compromising the recipe's core deliciousness.
• Minimal Prep, Maximum Flavor: With straightforward steps and common kitchen ingredients, you'll craft a restaurant-quality meal that looks impressive but requires minimal culinary skills.

Chicken Pasta Bake Recipe

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4.9 from 23 reviews

• Total Time: 42 minutes
• Yield: 4 1x

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Description

Hearty Chicken Pasta Bake promises comfort with layers of creamy goodness and golden-brown cheese. Perfectly balanced flavors invite warm family dinners where you can savor each delightful, cheesy bite.

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Ingredients

Scale 1x2x3x

Main Protein:

• 3 skinless, boneless chicken breasts, cut into thin strips
• 100g/3½ oz Parmesan cheese, coarsely grated

Pasta and Vegetables:

• 250g/9 oz penne
• 1 onion, roughly chopped
• 2 large tomatoes, deseeded and cut into small cubes

Seasonings and Sauce Ingredients:

• 1 tablespoon paprika
• 2 tablespoons olive oil
• 50g/1¾ oz butter
• 50g/1¾ oz plain flour
• 750 milliliters/1 pint 6 fluid ounces hot milk
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper
• Butter, for greasing

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Instructions

1. Ignite the oven to 220C (200C fan) or gas mark 7. Grease a 1.75L ovenproof casserole with butter for a non-stick surface.
2. Submerge penne and onion in salted water, cooking until pasta reaches al dente perfection. Thoroughly drain and rinse.
3. Create a flavor coating for chicken strips using paprika, salt, and pepper by gently tumbling in a sealed bag.
4. Sear chicken pieces in sizzling olive oil over high heat for precisely 2 minutes until golden and slightly crisp. Remove and reserve.
5. Craft a roux by melting butter in a saucepan, then incorporating flour and stirring continuously for one minute to develop rich flavor.
6. Slowly introduce hot milk while whisking, allowing the mixture to boil and transform into a smooth, velvety sauce within 4 minutes.
7. Enhance the sauce with tangy Dijon mustard and melt in the majority of the cheese. Season with complementary spices.
8. Marry the pasta, onion, and luxurious sauce in a harmonious blend. Create a first layer in the prepared dish, strategically position chicken, then crown with remaining pasta mixture.
9. Embellish the top with scattered remaining cheese and vibrant tomato slices for visual appeal and added flavor.
10. Roast in the preheated oven for 20 minutes until surface turns golden and sauce bubbles enticingly.

Notes

• Add extra spice by mixing cayenne or chili flakes with paprika for a bolder chicken flavor.
• Swap chicken for firm tofu or plant-based protein to create a vegetarian version that maintains the dish’s creamy texture.
• Use gluten-free pasta and replace wheat flour with cornstarch to make this recipe suitable for gluten-sensitive diets.
• Experiment with different cheese combinations like sharp cheddar or smoked gouda to elevate the overall taste profile and add depth to the sauce.

• Prep Time: 15 minutes
• Cook Time: 27 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 488 kcal
• Sugar: 4 g
• Sodium: 360 mg
• Fat: 21 g
• Saturated Fat: 8 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.2 g
• Carbohydrates: 43 g
• Fiber: 3 g
• Protein: 37 g
• Cholesterol: 90 mg