Easy and delicious, pasta bakes are a go-to meal all year round. Comforting, hearty, and requiring no more than half an hour's prep time, Mary Berry's chicken pasta bake is uncomplicated enough for a midweek dinner.
The beloved TV presenter and food writer offers up a "wonderfully comforting" chicken pasta bake from her book, Mary Berry's Absolute Favourites. The recipe combines penne, a creamy sauce and succulent chicken breast - all ready in under 30 minutes prep time.
Mary Berry's chicken pasta bakeIngredients
- Butter, for greasing
- 250g/9oz penne
- 1 onion, roughly chopped
- 3 skinless, boneless chicken breasts, cut into thin strips roughly the size of your little finger
- 1 tbsp paprika
- 2 tbsp olive oil
- Salt and freshly ground black pepper
For the sauce
- 50g/1¾oz butter
- 50g/1¾oz plain flour
- 750ml/1 pint 6 fl oz hot milk (see tip)
- 1 tsp Dijon mustard
- 100g/3½oz Parmesan cheese, coarsely grated
- 2 large tomatoes, deseeded and cut into small cubes
Method
Preheat your oven to a fiery 220C/200C Fan/Gas 7, buttering a shallow 1.75 litre/3 pint ovenproof dish for the occasion.
Boil the penne and onion in salty water as per pack instructions, then drain, cool it under the tap, and let it sit strained in the colander.
Toss the chicken strips into a resealable freezer bag with paprika, salt and pepper, seal and give it a good shake to coat evenly.
Apply a splash of oil to the frying pan and sizzle the chicken at high heat until it blooms to golden-brown perfection, about two minutes or so, setting aside your the chicken with a slotted spoon.
To prepare the sauce, melt the butter in a large saucepan, then add the flour and whisk together to create a roux.
Cook this for one minute, then gradually incorporate the hot milk, whisking continuously over high heat until the sauce is smooth and thickened.
Allow it to boil for four minutes. Stir in the mustard and half of the cheese, seasoning with salt and pepper.
Combine the pasta and onion with the sauce in the pan. Spoon half of this mixture into the dish, layer the chicken strips on top, and spoon the remaining pasta and sauce over the chicken.
Sprinkle the tomatoes on top, followed by the remaining cheese. Bake in the oven for approximately 20 minutes until it's piping hot and golden-brown on top.
