This Mary Berry Chicken Pasta Bake is a comforting and family-favorite dish, which features paprika-spiced chicken strips and a rich Parmesan cheese sauce. It’s a simple and satisfying dinner, ready in about 45 minutes.
Mary Berry Chicken Pasta Bake Ingredients
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
- 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 (divided)
- 2 large tomatoes, deseeded and cut into small cubes
How To Make Mary Berry Chicken Pasta Bake
- Prep and cook pasta: Preheat your oven to 220°C (200°C Fan/Gas 7). Grease a shallow 1.75 liter (3 pint) ovenproof dish with butter. Bring a large pot of salted water to a boil. Add the penne pasta AND the chopped onion together. Cook according to the pasta package instructions (usually 10–12 minutes) until al dente. Drain well, rinse with cold water to stop the cooking, and set aside.
- Cook the chicken: Place the chicken strips in a resealable plastic bag (or bowl). Add the paprika, and season generously with salt and pepper. Seal the bag and shake well to coat the chicken evenly in the spice. Heat 1 tablespoon of olive oil in a large frying pan over high heat. Fry the chicken quickly 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 gently for 4 minutes, stirring occasionally.
- Flavor the sauce: Remove from the heat. Stir in the Dijon mustard and half of the grated Parmesan cheese (50g). Season with salt and pepper.
- Combine: Add the cooked pasta and onion to the cheese sauce in the pan. Stir well to coat the pasta in the sauce.
- Layer the bake: Spoon half of the creamy 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.
- Top and bake: Scatter the chopped fresh tomatoes and the remaining 50g of Parmesan cheese over the top. Bake in the preheated oven for about 20 minutes, or until the dish is piping hot, bubbling, and the top is golden-brown.
Recipe Tips
- Boiling the onion: Cooking the onion with the pasta is a classic Mary Berry shortcut. It softens the onion without needing to fry it separately, saving time and washing up.
- Hot milk: Using hot milk for the white sauce helps it thicken faster and reduces the chance of lumps forming compared to adding cold milk to a hot roux.
- Chicken coating: Shaking the chicken in a bag with paprika ensures every piece is seasoned. The paprika adds a lovely smoky depth and color to the dish.
- Make ahead: You can assemble the entire dish up to step 7, cool it, and refrigerate it for up to 24 hours. When ready to eat, bake it for 30–35 minutes from cold.
What To Serve With Mary Berry Chicken Pasta Bake
This is a hearty meal, so light sides work best.
- Green Salad: A crisp vinaigrette salad cuts the richness.
- Garlic Bread: If you are feeding hungry teenagers.
- Steamed Broccoli: Adds a fresh green element.
- Peas: Simple garden peas work well.
How To Store Mary Berry Chicken Pasta Bake
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Reheat individual portions in the microwave, or cover the dish with foil and heat in the oven at 180°C until hot.
- Freeze: This bake freezes well. Freeze the assembled (unbaked) dish or cooked leftovers for up to 2 months. Thaw overnight in the fridge.
Mary Berry Chicken Pasta Bake Nutrition Facts
- Calories: 620kcal
- Protein: 35g
- Carbohydrates: 45g
- Fat: 32g
- Saturates: 16g
- Sugar: 8g
- Salt: 0.9g
Nutrition information is estimated per serving (based on 4-6 servings).
FAQs
Can I use Cheddar instead of Parmesan?
Yes, mature Cheddar works perfectly if you prefer a sharper, stringier cheese melt. Parmesan gives a nuttier, savory flavor.
Can I add other vegetables?
Yes, you can add sweetcorn, peppers, or mushrooms. Sauté them quickly with the chicken or boil them with the pasta if suitable (like peas).
Why rinse the pasta?
Rinsing the pasta with cold water stops it from cooking further and sticking together while you make the sauce, ensuring it doesn’t become mushy in the oven.
Try More Recipes:
- Mary Berry Tuna Pasta Bake Recipe
- Mary Berry Mediterranean Pasta Salad Recipe
- Mary Berry Chicken Pasta Bake Recipe
Mary Berry Chicken Pasta Bake Recipe
Description
A comforting family pasta bake where onions are boiled with the penne, layered with paprika-spiced chicken, and smothered in a mustard-parmesan sauce.
Ingredients
Instructions
- Boil penne and onion together; drain and rinse.
- Coat chicken in paprika, salt, and pepper.
- Fry chicken in oil for 2 minutes until golden.
- Make a white sauce with butter, flour, and hot milk.
- Stir mustard and half the cheese into sauce.
- Mix pasta into sauce.
- Layer half pasta, then chicken, then remaining pasta in dish.
- Top with tomatoes and remaining cheese.
- Bake at 220°C for 20 minutes.
Notes
- Cooking the onion in the boiling water with the pasta is a brilliant time-saving hack that ensures the onion is soft and sweet without needing a separate frying pan.
- Using hot milk to make the white sauce speeds up the thickening process significantly and helps create a smoother, glossier texture.
- Layering the chicken in the middle ensures every scoop has a fair distribution of meat and prevents the chicken from drying out on the top of the casserole.
Mary Berry Chicken Pasta Bake Recipe
