Mary berry Chicken Pasta Bake

Mary Berry Chicken Pasta Bake is a comforting family dinner made with tender chicken, pasta, a creamy tomato-based sauce, and a golden melted cheese topping. It is rich, satisfying, and packed with flavour while remaining simple enough for beginner cooks. The pasta stays soft and creamy, while the cheese creates a deliciously crisp finish. This easy recipe takes around 55 minutes from start to finish, making it perfect for busy weeknights.

Ingredients

For the Pasta

• 300g dried penne pasta
• 2 cooked chicken breasts, diced

For the Sauce

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 400g tin chopped tomatoes
• 2 tbsp tomato purée
• 150ml double cream
• 1 tsp dried mixed herbs
• Salt, to taste
• Black pepper, to taste

For the Topping

• 100g mature Cheddar cheese, grated
• 50g mozzarella cheese, grated
• Butter, for greasing the dish

How to Make Mary Berry Chicken Pasta Bake

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Grease a large ovenproof baking dish and set aside.
• Cook the pasta: Bring a large pan of salted water to the boil. Cook the pasta until just tender, then drain thoroughly.
• Make the sauce: Heat the olive oil in a large frying pan. Cook the onion for 5 minutes until soft, then add the garlic and cook for 1 minute.
• Add the tomatoes: Stir in the chopped tomatoes, tomato purée, mixed herbs, salt, and pepper. Simmer gently for 10 minutes until slightly thickened.
• Mix in the cream and chicken: Stir the cream into the sauce, then add the diced cooked chicken and mix well.
• Combine with pasta: Add the drained pasta to the sauce and stir until every piece is coated.
• Assemble the bake: Transfer the mixture to the prepared baking dish and spread evenly.
• Add the topping: Sprinkle the Cheddar and mozzarella evenly over the top.
• Bake: Bake for 20 minutes until bubbling around the edges and golden on top.
• Cool slightly and serve: Leave the pasta bake to stand for 5 minutes before serving.

Tips for the Best Chicken Pasta Bake

How do I stop the pasta from becoming too soft?

Cook the pasta until just al dente. It will continue cooking in the oven.

How can I make the sauce creamier?

Add a little extra cream or stir in a spoonful of cream cheese before baking.

Can I use leftover chicken?

Yes. Roast chicken or leftover cooked chicken works perfectly and saves preparation time.

How do I get a golden cheese topping?

Place the dish on the upper-middle shelf of the oven during the final few minutes of baking.

Serving Suggestions

• Serve with garlic bread.
• Pair with a fresh green salad.
• Enjoy with steamed vegetables.
• Serve alongside roasted broccoli.
• Add a sprinkle of fresh parsley before serving.

Storage

Room Temperature

Do not leave the pasta bake at room temperature for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze portions in freezer-safe containers for up to 3 months. Defrost overnight in the refrigerator before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 45g
• Protein: 33g
• Fat: 23g
• Saturated Fat: 11g
• Sodium: 620mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Chicken Pasta Bake

Recipe by Ibrahim KhanCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

Calories

520

kcal

55

minutes

Creamy chicken pasta bake with tender chicken pieces, pasta, rich tomato sauce, and a golden cheese topping. A comforting family meal that’s easy to prepare and perfect for weeknight dinners.

Ingredients

• 300g dried penne pasta

• 2 cooked chicken breasts, diced

• 1 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 400g chopped tomatoes

• 2 tbsp tomato purée

• 150ml double cream

• 1 tsp dried mixed herbs

• 100g mature Cheddar cheese, grated

• 50g mozzarella cheese, grated

• Salt, to taste

• Black pepper, to taste

• Butter, for greasing

Directions

• Preheat the oven to 200°C (180°C fan). Lightly grease a large baking dish.
• Cook the pasta in salted boiling water until just tender. Drain and set aside.
• Heat olive oil in a large pan and cook the onion for 5 minutes until softened.
• Add the garlic and cook for 1 minute.
• Stir in chopped tomatoes, tomato purée, herbs, salt, and pepper. Simmer for 10 minutes.
• Stir in the cream and diced chicken until fully combined.
• Mix the cooked pasta into the sauce and transfer to the prepared baking dish.
• Sprinkle over the Cheddar and mozzarella cheeses.
• Bake for 20 minutes until bubbling and golden. Leave to stand for 5 minutes before serving.

Notes

• Cook pasta until just al dente to prevent softness after baking.
• Use leftover roast chicken for a quick meal.
• Add vegetables such as spinach, mushrooms, or sweetcorn for extra flavour.