Mary Berry Chicken Pasta Bake Recipe

Name: Mary Berry Chicken Pasta Bake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 300g penne or fusilli; 1 tbsp olive oil; 25g unsalted butter; 1 leek, trimmed and thinly sliced (or 1 medium onion, finely chopped); 250g mushrooms, sliced; 2 garlic cloves, crushed; 30g plain flour; 350ml chicken stock; 200ml milk (whole or semi-skimmed); 1 tbsp Dijon mustard; 150ml crème fraîche (or double cream); 300g cooked chicken, shredded or diced; 1 tbsp chopped fresh parsley (optional); 100g mature cheddar, grated; 30g Parmesan, finely grated; 40g fresh breadcrumbs; Salt, to taste; Black pepper, to taste

This Mary Berry inspired chicken pasta bake is the sort of cosy, family-style supper that disappears fast: tender pasta and juicy chicken folded through a creamy, mustard-kissed sauce, finished with a crisp, cheesy topping. The texture is exactly what you want from a bake, silky underneath with golden crunch on top. It’s straightforward and beginner-friendly, especially if you use leftover roast chicken. From start to finish, it takes about 50 minutes, including baking time.

Ingredients

For the pasta and chicken

300g penne or fusilli
300g cooked chicken, shredded or diced
Salt, for the pasta water and seasoning
Black pepper, to taste

For the creamy sauce

1 tbsp olive oil
25g unsalted butter
1 leek, trimmed and thinly sliced (or 1 medium onion, finely chopped)
250g mushrooms, sliced
2 garlic cloves, crushed
30g plain flour
350ml chicken stock
200ml milk (whole or semi-skimmed)
1 tbsp Dijon mustard
150ml crème fraîche (or double cream)
1 tbsp chopped fresh parsley (optional)

For the topping

100g mature cheddar, grated
30g Parmesan, finely grated
40g fresh breadcrumbs (or panko)

How to Make Mary Berry Chicken Pasta Bake Recipe

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Lightly butter a large baking dish (roughly 30 x 20cm), and place a shelf in the middle of the oven so the bake heats evenly and the topping browns nicely.
Cook the pasta: Bring a large pan of water to the boil and salt it well. Cook the pasta until just al dente (it should still have a little bite), then drain thoroughly. Set aside.
Soften the vegetables: Heat the olive oil and butter in a large frying pan over medium heat. Add the leek (or onion) and cook for 5 minutes until soft but not browned.
Add the mushrooms and garlic: Tip in the mushrooms and cook for 6 to 8 minutes, stirring now and then, until they’ve released their moisture and the pan looks fairly dry. Stir in the garlic and cook for 1 minute.
Make the sauce: Sprinkle over the flour and stir for 1 minute. Gradually pour in the chicken stock, stirring well to keep it smooth, then add the milk. Cook for 3 to 5 minutes until gently thickened.
Finish the flavour: Stir in the Dijon mustard and crème fraîche. Season with salt and pepper, and take the pan off the heat. The sauce should be creamy and coat the back of a spoon.
Assemble: Add the cooked chicken and drained pasta to the sauce and mix until everything is evenly coated. Spoon into the prepared baking dish and level the top.
Top it: Mix the cheddar, Parmesan and breadcrumbs together, then scatter evenly over the pasta.
Bake: Bake for 20 to 25 minutes until bubbling at the edges and golden on top. If you want a deeper colour, pop it under the grill for 1 to 2 minutes, but stay close because it can catch quickly.
Cool and serve: Let the pasta bake stand for 5 to 10 minutes before serving. This helps the sauce settle so you get neat, creamy portions. Finish with parsley if you like.

Tips

Why did my pasta bake turn out dry?

Dry pasta bake usually comes from overcooked pasta or a sauce that was too thick before baking. Cook the pasta just to al dente, and if your sauce looks very stiff, loosen it with a splash of milk or stock before combining.

How do I stop the topping from going soggy?

Make sure the mushrooms are cooked until the pan is fairly dry, and use a hot oven. For extra crunch, use panko breadcrumbs and mix them with the cheeses right before topping so they stay light.

Can I make it more “Mary Berry” style and a bit lighter?

Crème fraîche gives a gentle tang and stays stable in the oven. If you prefer lighter, use half-fat crème fraîche and semi-skimmed milk, but keep the mustard for flavour so it doesn’t taste bland.

What’s the easiest way to add more vegetables?

Stir in a couple of handfuls of baby spinach at the end of making the sauce (it wilts in minutes), or add cooked peas. Roasted broccoli florets also work well, but keep them fairly dry so the sauce doesn’t thin out.

Serving Suggestions

Simple green salad with a sharp vinaigrette
Garlic bread or warm crusty bread for mopping up the sauce
Steamed green beans or buttered peas
Cherry tomatoes dressed with olive oil and a pinch of salt

Storage

Room temperature

Let the bake cool for no more than 2 hours, then refrigerate. Because this is a creamy chicken dish, it’s best not to leave it out for longer.

Refrigerator

Store in an airtight container for up to 3 days. Reheat until piping hot all the way through. For best texture, reheat in the oven at 180°C (160°C fan) for 15 to 20 minutes, covered with foil for the first 10 minutes.

Freezing

Freeze in portions for up to 3 months. Thaw overnight in the fridge, then reheat in the oven until thoroughly hot. If it looks a little thick after thawing, stir in a splash of milk before reheating.

Nutrition

Calories: 650 kcal
Carbohydrates: 62g
Protein: 42g
Fat: 26g
Saturated fat: 13g
Sodium: 850mg

Disclaimer: Nutrition values are estimates and will vary depending on the ingredients you use and your portion size.

FAQs

Can I use leftover roast chicken for chicken pasta bake?

Yes, leftover roast chicken is ideal here. Shred or dice it and add it to the sauce just long enough to warm through in the oven, so it stays juicy rather than drying out.

What pasta shape works best for a pasta bake?

Short shapes that hold sauce well are best, like penne, fusilli, rigatoni, or macaroni. Avoid very small pasta (it can go soft) and long pasta (it’s harder to serve neatly).

Can I make chicken pasta bake ahead of time?

Yes. Assemble the bake, cool the sauce first, cover and refrigerate for up to 24 hours. When ready to cook, bake at 200°C (180°C fan) until piping hot; you may need an extra 10–15 minutes if it’s going in cold.

How do I keep the sauce creamy and not split?

Use crème fraîche (it’s very stable in the oven) and keep the heat gentle when thickening the sauce. Avoid boiling the sauce hard after adding the dairy, and let the bake stand for a few minutes before serving.

Can I freeze chicken pasta bake with cream in it?

You can. The texture may be slightly less silky after thawing, but it’s still delicious. Freeze in portions, thaw overnight in the fridge, and reheat in the oven. Adding a small splash of milk while reheating helps bring the sauce back together.