This Mary Berry Chicken Pasta Bake is a creamy and cheesy recipe, which is made with chicken and Parmesan cheese. It’s the perfect weeknight dinner, ready in about an hour.
Mary Berry Chicken Pasta Bake Ingredients
Simple, comforting ingredients for a family-favorite meal.
For the Pasta and Chicken:
- 250g (9oz) penne pasta
- 1 onion, roughly chopped
- 3 skinless, boneless chicken breasts, cut into thin strips
- 1 tbsp paprika
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Butter, for greasing the dish
For the Sauce:
- 50g (1¾oz) butter
- 50g (1¾oz) plain flour
- 750ml (1 pint 6 fl oz) hot milk
- 1 tsp Dijon mustard
- 100g (3½oz) Parmesan cheese, coarsely grated
- 2 large tomatoes, deseeded and cut into small cubes
How To Make Mary Berry Chicken Pasta Bake
A step-by-step guide to this wonderfully comforting dish.
- Prep and Cook Pasta: Preheat your oven to 220°C (200°C Fan/Gas 7). Butter a shallow 1.75 litre (3 pint) ovenproof dish. Cook the penne pasta and the chopped onion together in a large pot of boiling, salted water according to the pasta package instructions. Drain, rinse with cold water, and set aside.
- Cook the Chicken: Place the chicken strips in a resealable bag. Add the paprika, salt, and pepper, then seal the bag and shake well to coat the chicken evenly. Heat 1 tablespoon of olive oil in a large frying pan over high heat. Fry the chicken for about 2 minutes until golden-brown and just cooked through. Remove the chicken with a slotted spoon and set aside.
- Make the Cheese Sauce: In a large saucepan, melt the 50g of butter. Add the flour and whisk to form a roux, cooking for 1 minute. Gradually pour in the hot milk, whisking constantly over high heat until the sauce is smooth and has thickened. Let it boil for 4 minutes, stirring occasionally.
- Combine and Assemble: Stir the Dijon mustard and half of the Parmesan cheese into the sauce. Season with salt and pepper. Add the cooked pasta and onion to the sauce, stirring to combine everything well.
- Layer the Bake: Spoon half of the pasta mixture into the prepared ovenproof dish. Arrange the cooked chicken strips in an even layer over the pasta. Top with the remaining pasta and sauce mixture.
- Bake to Perfection: Scatter the chopped tomatoes and the remaining Parmesan cheese over the top. Bake for about 20 minutes, until the dish is piping hot and golden-brown on top.
Recipe Tips
For the creamiest, most delicious pasta bake.
- How to make a lump-free cheese sauce? The key is to add the hot milk to the roux (butter and flour mixture) gradually while whisking constantly. This prevents lumps from forming and ensures a silky-smooth sauce.
- Can I prepare this dish ahead of time? Yes, this is a great make-ahead meal! You can assemble the entire pasta bake, let it cool, then cover and refrigerate it for up to 24 hours. You may need to add about 10-15 minutes to the baking time when cooking from chilled.
- Why rinse the pasta with cold water? Rinsing the pasta after it’s cooked stops the cooking process and removes some of the surface starch. This prevents the pasta from becoming mushy and helps it absorb the creamy sauce better.
- Can I use a different type of cheese? While Parmesan provides a wonderful nutty flavor, you can certainly substitute or add other cheeses. A mature cheddar or Gruyère would also be delicious and would create a lovely, gooey topping.
What To Serve With Chicken Pasta Bake
Simple sides to complete this comforting meal.
This hearty pasta bake is a complete meal on its own, but it pairs beautifully with:
- A simple green salad with a light vinaigrette
- Garlic bread or crusty bread for soaking up the sauce
- Steamed green beans or broccoli
How To Store Chicken Pasta Bake
Keeping your leftovers just as tasty.
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: This pasta bake freezes well. Let it cool completely, then wrap the dish tightly in plastic wrap and foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Reheat individual portions in the microwave or place the entire dish, covered with foil, in a 350°F (175°C) oven for 20-25 minutes, or until heated through.
Mary Berry Chicken Pasta Bake Nutrition Facts
An estimated guide per serving.
- Calories: 550 kcal
- Carbohydrates: 50 g
- Protein: 35 g
- Fat: 25 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, boneless, skinless chicken thighs would be a great substitute. They have a richer flavor and are more forgiving if slightly overcooked. Just be sure to cut them into similar-sized strips and cook them until they are no longer pink.
If your sauce is thinner than you’d like, you can let it simmer on the stovetop for a few extra minutes to reduce and thicken. Remember that it will also thicken up a bit more in the oven as it bakes.
Absolutely! This is a great recipe for adding extra veggies. Sautéed mushrooms, wilted spinach, or steamed broccoli florets would be delicious additions. Stir them in with the pasta when you combine everything with the sauce.
Try More Recipes:
- Mary Berry Cauliflower Cheese Recipe
- Mary Berry Tuscan Chicken Recipe
- Mary Berry Thai Style Salmon Traybake Recipe
Mary Berry Chicken Pasta Bake Recipe
Description
A wonderfully comforting and easy chicken pasta bake from Mary Berry, featuring a creamy Parmesan cheese sauce, tender chicken, and a golden, bubbly topping.
Ingredients
Instructions
- Preheat oven to 220°C (200°C Fan/Gas 7). Butter an ovenproof dish.
- Cook pasta and onion together; drain and set aside.
- Toss chicken strips with paprika, salt, and pepper. Fry in oil for 2 minutes until just cooked; set aside.
- Make a roux with butter and flour. Gradually whisk in hot milk until smooth and thick. Stir in mustard and half the Parmesan.
- Combine pasta with the sauce. Layer half the pasta mix in the dish, top with chicken, then add the remaining pasta.
- Sprinkle with tomatoes and the rest of the Parmesan.
- Bake for 20 minutes until golden and bubbling.
Notes
- For a lump-free sauce, add the hot milk to the roux slowly while whisking continuously.
- You can assemble the entire dish up to 24 hours in advance and refrigerate it before baking.
- Rinsing the cooked pasta under cold water stops it from overcooking and becoming mushy.
- Swap Parmesan for mature cheddar or Gruyère for a different flavor profile.
