Chicken pasta bake
- Esther Clark
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Serves 6
Easy
Prep: 30 mins
Cook: 45 mins
A star rating of 4.6 out of 5.1048 ratingsRate
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Enjoy this gooey cheese and chicken pasta bake for the ultimate weekday family dinner. Serve straight from the dish with a dressed green salad
High-protein
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Garlic bread
A star rating of 4.6 out of 5.44 ratings
Green goddess salad
A star rating of 4.7 out of 5.18 ratings
Butter-poached asparagus, leeks & peas
A star rating of 4.9 out of 5.6 ratings
Green Gem salad
A star rating of 3.7 out of 5.3 ratings
Garlic bread
A star rating of 4.6 out of 5.44 ratings
Green goddess salad
A star rating of 4.7 out of 5.18 ratings
Butter-poached asparagus, leeks & peas
A star rating of 4.9 out of 5.6 ratings
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Esther's tips for making a chicken pasta bake:
- For firmer pasta, cook the penne for a minute or two less than the packet suggests; it will keep cooking in the oven.
- For a greener, fresher variation, wilt a handful of spinach into the hot sauce and swap the parsley for basil.
- Let the bake stand for 5-10 minutes before serving so the sauce settles and clings to the pasta.
Ingredients
Nutrition
Units:
MetricUS
-
4 tbsp olive oil
-
1 onion
finely chopped
-
2 garlic cloves
crushed
-
¼ tsp chilli flakes
-
2 x 400g cans chopped tomatoes
-
1 tsp caster sugar
-
6 tbsp mascarpone
-
4 skinless chicken
breasts, sliced into strips
-
300g penne
-
70g mature cheddar
grated
-
50g grated mozzarella
-
½ small bunch of parsley
finely chopped
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Nutrition: Per serving
-
kcal575
-
fat30g
-
saturates14g
-
carbs41g
-
sugars9g
low
-
fibre5g
-
protein33g
-
salt0.5g
low
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Method
-
step 1
Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
-
step 2
Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
-
step 3
Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.
Esther Clark
Esther is a freelance cookery writer and the previous deputy editor of Good Food. She trained at Leiths School of Food and Wine, worked as a chef on a farm in Italy and has also written a cookbook. She's passionate about writing simple recipes with practical tips to inspire and put to good use in your own kitchen. Discover more of Esther's recipes
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A star rating of 4.6 out of 5.1048 ratings
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