This Mary Berry Chicken Pasta Bake is a creamy and comforting recipe, which is a true family favourite. Featuring tender chicken, smoky bacon, and soft leeks all brought together in a rich, cheesy sauce, it’s the ultimate one-dish dinner. This classic and foolproof casserole is perfect for a satisfying weeknight meal or for making ahead, ready in about an hour.
Mary Berry Chicken Pasta Bake Ingredients
- 350g (12 oz) dried short pasta, such as penne or fusilli
- 50g (¼ cup) butter
- 2 large leeks, trimmed, washed, and sliced
- 200g (7 oz) bacon lardons or chopped bacon
- 50g (⅓ cup) plain (all-purpose) flour
- 600ml (2 ½ cups) whole milk
- 200ml (scant 1 cup) double cream or heavy whipping cream
- 2 teaspoons Dijon mustard
- 150g (1 ½ cups) mature cheddar cheese, grated
- 300g (2 cups) cooked chicken, shredded or diced
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper
How To Make Mary Berry Chicken Pasta Bake
- Prep Oven and Cook Pasta: Preheat your oven to 200°C (180°C Fan, Gas Mark 6). In a large pot of boiling salted water, cook the pasta for 2-3 minutes less than the package directs, so it is still quite firm. Drain well.
- Sauté the Base: In a large, deep skillet or Dutch oven, melt the butter over a medium heat. Add the sliced leeks and bacon and cook, stirring, for about 10 minutes until the leeks are soft and the bacon is golden.
- Make the Cheese Sauce: Stir the flour into the leek and bacon mixture and cook for one minute to create a roux. Gradually pour in the milk, whisking constantly to prevent lumps, until you have a smooth sauce. Bring to a simmer, then stir in the double cream and Dijon mustard.
- Combine and Bake: Remove the pot from the heat. Stir in about two-thirds of the grated cheddar cheese until it has melted. Season with salt and pepper to taste. Gently stir in the cooked chicken, the chopped parsley, and the undercooked pasta until everything is well coated in the sauce.
- Bake Until Golden: Tip the mixture into a large, ovenproof casserole dish. Sprinkle the remaining cheddar cheese over the top. Bake for 20-25 minutes, until the top is golden brown and the sauce is bubbling around the edges. Let it rest for a few minutes before serving.
Recipe Tips
- How to get a creamy, not dry, pasta bake? The most important secret is to undercook your pasta at the beginning. The pasta will continue to cook in the oven and absorb a lot of the creamy sauce. If it’s fully cooked beforehand, the final dish will be dry.
- How to get a non-lumpy sauce? The key is to add the milk to your roux (the flour, butter, and bacon fat mixture) gradually, especially at the beginning. Whisk in the first splash of milk until you have a thick, smooth paste before you start adding the rest more quickly.
- Can I make this ahead of time? Absolutely! This is a perfect make-ahead meal. You can fully assemble the casserole (without the final cheese topping), let it cool, cover it, and store it in the refrigerator for up to 2 days. Sprinkle with cheese just before baking and you may need to add 15-20 minutes to the baking time.
- What’s the best chicken to use for a pasta bake? This is a fantastic recipe for using up leftovers! The meat from a leftover Sunday roast chicken or a store-bought rotisserie chicken is perfect and a great time-saver.
What To Serve With Chicken Pasta Bake
This is a hearty, all-in-one comfort food meal. It is a complete dish on its own, but it is perfectly served with simple, fresh sides:
- A crisp green salad with a sharp vinaigrette to cut through the richness.
- A side of steamed green beans or broccoli.
- Warm, crusty garlic bread.
How To Store Chicken Pasta Bake
- Refrigerate: Cover leftovers tightly with foil or transfer to an airtight container. It will keep well in the refrigerator for up to 3 days.
- Reheat: For the best results, reheat the pasta bake in a 350°F (175°C) oven, covered with foil, for 15-20 minutes, until warmed through. This will prevent it from drying out.
Chicken Pasta Bake Nutrition Facts
- Serving: 1/6th of recipe
- Calories: 750 kcal
- Carbohydrates: 65g
- Protein: 45g
- Fat: 42g
- Saturated Fat: 24g
- Sodium: 1350mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. To make a delicious vegetarian version, simply omit the chicken and bacon. Sauté about 250g of sliced mushrooms with the leeks for a savory, “meaty” alternative and use vegetable stock if needed.
Yes. While a strong, mature cheddar is classic, this casserole would also be delicious with a mix of cheddar and a good melting cheese like Gruyère or Fontina.
A dry pasta bake is almost always the result of either overcooking the pasta initially, not using enough sauce, or over-baking the final casserole. Remember to pull your pasta from the boiling water when it’s still quite firm.
Try More Recipes:
- Mary Berry Coronation Chicken Recipe
- Mary Berry Chicken and Leek Pie Recipe
- Mary Berry Chicken and Bacon Casserole Recipe
Mary Berry Chicken Pasta Bake Recipe
Description
A classic, creamy, and crowd-pleasing pasta bake, featuring tender chicken, smoky bacon, and soft leeks in a rich, homemade cheddar cheese sauce.
Ingredients
Instructions
- Preheat oven to 200°C (180°C Fan). Cook the pasta for 2-3 minutes less than package directions; drain.
- In a large, deep skillet, melt the butter and cook the leeks and bacon for about 10 minutes until soft and golden.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the milk until a smooth sauce forms. Stir in the cream and mustard.
- Remove from the heat and stir in about two-thirds of the cheese until melted.
- Stir in the chicken, parsley, and the undercooked pasta.
- Transfer to a large casserole dish, top with the remaining cheese, and bake for 20-25 minutes until golden and bubbly.
Notes
- Undercook the Pasta: The most important tip for a creamy, not dry, result is to cook the pasta for 2-3 minutes less than the package directs. It will finish cooking in the oven.
- The All-in-One Pan: For maximum flavor and less cleanup, build your sauce in the same pan you used to cook the bacon and leeks.
- Use Leftover Chicken: This is the perfect recipe for using up leftover roast chicken, making it an easy and economical weeknight meal.
- Make it Ahead: This is a perfect freezer-friendly meal. Assemble the casserole completely, let it cool,
