Mary Berry Chicken Pasta Bake
This Chicken Pasta Bake recipe combines succulent chicken strips, penne pasta, a creamy cheese sauce with Dijon mustard, and a flavourful blend of paprika and diced tomatoes.
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)
Instructions
- Preheat your oven to 220°C /430°F.
- Grease a shallow ovenproof dish of around 11 x 7 x 1.5 inches (28 x 18 x 4 cm) with butter.
Cook the penne
- (Note: While the pasta is cooking you can start preparing and frying the chicken)
- Cook the penne pasta together with the onion in a pot of boiling salted water, following the instructions on the packet.
- Drain the pasta cooked al dente and the onion.
Cook the chicken
- 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.
- Heat a tablespoon of oil in a large frying pan.
- 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.
- Transfer the fried chicken to a plate using a slotted spoon and set it aside.
Prepare the sauce
- Melt the butter in a large saucepan. Gently add the flour whisking for a minute.
- Pour in the hot milk while whisking vigorously over high heat until the sauce becomes smooth and thickened.
- Allow the sauce to simmer for 4 minutes.
- Stir in the mustard, half of the cheese, and season with salt and pepper to taste. This mixture is the sauce.
Assemble and bake the Chicken Pasta Bake
- Combine the cooked pasta and onion with the sauce in the saucepan, stirring them together.
- Spoon half of this mixture into the prepared dish.
- Arrange the chicken strips over the top of the pasta mixture
- Spoon the remaining pasta and sauce over the chicken.
- Sprinkle the tomatoes over the dish.
- Finish by sprinkling the remaining cheese on top.
- Bake for approximately 20 minutes, until the dish is thoroughly heated and the top turns golden brown.
Notes
Recipe Notes:
Ingredient Swaps & Add-Ins:
- Pasta: Penne works great, but feel free to use fusilli, rigatoni, orecchiette, or any short pasta that holds sauce well.
- Cheese: Parmesan gives a lovely savoury hit, but you can replace half of it with mozzarella for extra cheesiness or cheddar for a sharper flavour.
- Vegetables: This is a great clean-out-the-fridge recipe. Add sautéed mushrooms, spinach, bell peppers, or even frozen peas along with the tomatoes for extra colour and nutrients.
- Chicken: Swap chicken breasts for boneless, skinless thighs if you prefer. They remain juicier during baking.
Making Ahead & Storage:
- Prepare in Advance: You can assemble the entire dish (without baking) up to 24 hours ahead. Cover and store in the refrigerator. When ready to bake, add 10-15 minutes to the cooking time since you will be starting from cold.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. The flavour often tastes even better the next day!
- Freezing: This bake freezes beautifully. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating Instructions:
- Microwave: Reheat individual portions in 30-second bursts until piping hot.
- Oven: To reheat the whole dish, cover with foil and bake at 180°C/350°F for 20-25 minutes, removing the foil for the last 5 minutes to crisp up the top.
- Hot Milk: Warming the milk before adding it to the roux is a game-changer. It helps the sauce come together smoothly and prevents lumps.
- Don't Overcook the Pasta: Cook the pasta a minute less than the packet instructions (al dente). It will continue to cook in the oven, so starting with slightly undercooked pasta ensures it doesn't turn mushy.
- Rest Before Serving: Let the bake sit for 5-10 minutes after removing it from the oven. This allows the sauce to settle and thicken slightly, making it easier to serve.