Mary Berry Chicken Pasta Bake

Mary Berry Chicken Pasta Bake is a delightful and comforting dish created by Mary Berry. This recipe combines succulent chicken strips, penne pasta, a creamy cheese sauce with Dijon mustard, and a flavorful blend of paprika and diced tomatoes. The dish is then baked to perfection, resulting in a golden brown and piping hot casserole that will satisfy your taste buds making it a perfect family meal.

---

RELATED

• Tuna Pasta Bake recipe

---

Why you’ll like it

There are several compelling reasons to try the Mary Berry Chicken Pasta Bake recipe.

• Comfort food. It’s a comforting and flavorsome combination of ingredients that will please both adults and children alike. The tender chicken strips, perfectly cooked pasta, and creamy cheese sauce create a harmonious blend of textures and flavors that will leave you craving more.
• Simple. Mary Berry has a knack for creating dishes that are simple and easy to follow.
• Versatility. You can turn this into gluten-free, dairy-free, or even vegan in a second and the result will still be awesome. If you don’t believe me just try and swap ingredients and it never fails.
• Batch cooking. This is a perfect dish for meal planning and batch cooking. You can make a large batch and enjoy leftovers for quick and satisfying meals throughout the week. The texture and taste are not affected by reheating and I believe that the next day it tastes even better.

Mary Berry Chicken Pasta Bake Recipe

What is this Mary Berry quick and easy chicken pasta bake?

Mary Berry Chicken Pasta Bake is a hearty and delicious baked casserole that brings together tender chicken strips, penne pasta, a creamy cheese sauce, and a medley of flavoursome ingredients. This recipe is one of the most popular chicken recipes created by Mary Berry, an esteemed British chef known for her expertise in home cooking.

To prepare this dish, the chicken strips are coated with paprika-infused seasoning and quickly fried until golden brown. Meanwhile, the penne pasta and onion are cooked until al dente and then combined with a velvety cheese sauce, enriched with mustard and a hint of Dijon mustard. The pasta and sauce mixture is layered in an ovenproof dish, topped with fried chicken strips, and garnished with tomatoes and cheese. The entire dish is then baked in the oven until it becomes irresistibly bubbly and golden on top.

Ingredients

• Butter, for greasing
• Penne (9oz/250g)
• Onion, chopped (1 onion)
• Boneless chicken breasts, cut into strips. (3 boneless chicken breasts)
• Paprika (1 tablespoon)
• Olive oil (2 tablespoons)
• Salt and ground pepper to taste

For the sauce

• Butter (1¾oz/50g)
• All-purpose flour (1¾oz/50g)
• Full-fat milk 2 cups, hot (see tip)
• Dijon mustard (1 teaspoon)
• Parmesan cheese, grated (3½oz/100g)
• Tomatoes, deseeded and diced (2 large tomatoes)

How to make Mary Berry chicken pasta bake?

1. Preheat your oven to 220°C /430°F.
2. Grease a shallow ovenproof dish of around 11 x 7 x 1.5 inches (28 x 18 x 4 cm) with butter.

To cook the penne

(Note: While the pasta is cooking you can start preparing and frying the chicken)

1. Cook the penne pasta together with the onion in a pot of boiling salted water, following the instructions on the packet.
2. Drain the pasta cooked al dente and the onion.

For the chicken

1. Place the chicken strips in a resealable freezer bag along with the paprika, salt, and pepper. Seal the bag and shake it well to coat the chicken with the seasoning.
2. Heat a tablespoon of oil in a large frying pan.
3. Fry the chicken over high heat for approximately 2 minutes until it turns golden brown and is cooked through. You may need to do this in batches.
4. Transfer the fried chicken to a plate using a slotted spoon and set it aside.

For the sauce

1. Melt the butter in a large saucepan. Gently add the flour whisking for a minute.
2. Pour in the hot milk while whisking vigorously over high heat until the sauce becomes smooth and thickened.
3. Allow the sauce to simmer for 4 minutes.
4. Stir in the mustard, and half of the cheese, and season with salt and pepper to taste. This mixture is the sauce.

To assemble and bake the Chicken Pasta Bake

1. Combine the cooked pasta and onion with the sauce in the saucepan, stirring them together.
2. Spoon half of this mixture into the prepared dish.
3. Arrange the chicken strips over the top of the pasta mixture
4. Spoon the remaining pasta and sauce over the chicken.
5. Sprinkle the tomatoes over the dish.
6. Finish by sprinkling the remaining cheese on top.
7. Bake for approximately 20 minutes, until the dish is thoroughly heated and the top turns golden brown.

Tips

1. Use other types of pasta freely like fusilli or orecchiette.
2. To heat quickly the milk use the microwave by setting it on high for 1-2 minutes.
3. For a spicier kick, you can add a pinch of chilli flakes or cayenne pepper to the chicken.
4. Customize the recipe by adding mushrooms, spinach, or bell peppers, to the pasta and sauce mixture.
5. Precook the pasta in advance to save time on weekdays. You can cook it 24 hours in advance and store it in the refrigerator.
6. You can prepare the dish and refrigerate it without baking. Then to bake set the oven at 200°C/390°C for 30 minutes and cook it slowly.
7. Allow the bake to rest for a few minutes after removing it from the oven to let the flavours meld together before serving.

How to serve the chicken pasta bake

1. Serve the Mary Berry Chicken Pasta Bake as a main dish alongside a fresh salad or steamed vegetables.
2. Sprinkle some fresh herbs, such as parsley or basil, over the baked dish to add a burst of freshness and colour.
3. Pair the casserole with crusty bread or garlic bread for a complete and satisfying meal.
4. Serve with some extra grated cheese on top of the dish during the last few minutes of baking for an extra cheesy and indulgent touch.
5. Experiment with different types of cheese, like cheddar, mozzarella, or Gruyère, to create unique flavour profiles.