Chicken And Bacon Pasta Bake
User Reviews
4.8
33 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
6
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Calories
759 kcal
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Course
Main Course
Chicken And Bacon Pasta Bake
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This Chicken And Bacon Pasta Bake is a true family favourite. Chicken, bacon and sweetcorn mixed with cheese sauce and pasta and baked till golden.... SO YUMMY!
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Ingredients
Cheese Sauce
- 3 tbsp butter
- 3 tbsp flour (plain/all purpose)
- 600 ml (2 ½ cups) milk use skimmed for lighter version
- 180 g (2 cups) strong cheddar , grated
- 2 tsp mustard powder or 2 tsp Dijon mustard
- 1 tsp garlic powder (not garlic salt)
- 1 tsp salt
- Pinch freshly grated nutmeg , optional
Chicken Pasta Bake
- 400 g (14oz) rigatoni pasta or your favourite dried pasta
- 150 g (⅔ cup) diced bacon or pancetta cubes
- 1 yellow onion finely diced
- 400 g (14oz) sweet corn from a tin, drained
- 450 g (1 lb) cooked chicken diced
- 1 tbsp freshly grated parmesan
- large handful fresh parsley , chopped, divided
- salt and pepper , to season
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Instructions
Make the cheese sauce
- Heat the butter in a large pan over medium heat until melted.
- Stir in the flour, stirring continuously, until you make a paste (called a roux). Don't let the roux brown, keep stirring.
- Pour in a little of the milk, whisking continuously with a small balloon whisk (or stirring with a wooden spoon) until the liquid thickens.
- Working quickly, keep adding more of the milk to the pan, gradually, whisking it in with each addition until all of the milk has been added and the white sauce is smooth and glossy.
- Take the pan off the heat. Stir in the mustard, garlic powder, nutmeg if using and salt.
- Add the grated cheese and stir it into the sauce until it melts. Have a taste and adjust the seasoning if needed.
Chicken Pasta Bake
- Preheat the oven to 180C (350F). Cook the pasta in plenty of salted water according to pack instructions. Set a timer to cook till al dente then drain.
- While the pasta is cooking, fry the bacon in a non stick pan for 5 minutes, until it starts to crisp.
- Add the diced onion and cook for about 7 minutes, stirring, until slightly softened.
- Stir in the corn and chicken.
- Add this to your cheese sauce, stir to combine then mix in the pasta so that it is well coated in the sauce. Stir in half the parsley.
- Transfer to a large ovenproof baking dish and season with a little black pepper. Sprinkle with the Parmesan cheese.
- Bake for 20-25 minutes or until the cheese is bubbling and golden brown in spots. Cool slightly before serving garnished with more chopped parsley.
Notes
- USING FRESH CHICKEN
- Butterfly three large chicken breasts. Place between two pieces of greaseproof paper and gently flatten using a rolling pin. Pan fry in a little butter until the chicken is cooked through. Slice into small pieces before adding to your chicken pasta bake.
- LOVE YOUR LEFTOVERS
- Your chicken bacon pasta bake will keep for a couple of days in the fridge. Reheat in the oven or in a pan, adding a little milk if needed.
- Your chicken bacon pasta bake will keep for a couple of days in the fridge. Reheat in the oven or in a pan, adding a little milk if needed.
- FREEZING INSTRUCTIONS
- You can freeze the assembled dish, before it is baked. Leave to cool completely first, cover with a layer of cling film and then a layer of foil, label and freeze for up to three months. Cook directly from frozen as per instructions.
- You can freeze the assembled dish, before it is baked. Leave to cool completely first, cover with a layer of cling film and then a layer of foil, label and freeze for up to three months. Cook directly from frozen as per instructions.
- MAKE IT LIGHTER
- For a more Slimming Friendly version, replace the butter for a reduced fat spread (such as Flora Light) and use skimmed milk and reduced fat cheddar cheese to make the sauce. This works out at approximately 4 syns per portion for the Flora and flour but make sure you keep an eye on your portion sizes! Serve with a crisp green salad or some steamed vegetables.
- For a more Slimming Friendly version, replace the butter for a reduced fat spread (such as Flora Light) and use skimmed milk and reduced fat cheddar cheese to make the sauce. This works out at approximately 4 syns per portion for the Flora and flour but make sure you keep an eye on your portion sizes! Serve with a crisp green salad or some steamed vegetables.
Nutrition Information
Show Details
Calories
759kcal
(38%)
Carbohydrates
74g
(25%)
Protein
57g
(114%)
Fat
26g
(40%)
Saturated Fat
15g
(75%)
Cholesterol
149mg
(50%)
Sodium
1491mg
(62%)
Potassium
704mg
(20%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
873IU
(17%)
Vitamin C
5mg
(6%)
Calcium
383mg
(38%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 759 kcal
% Daily Value*
| Calories | 759kcal | 38% |
| Carbohydrates | 74g | 25% |
| Protein | 57g | 114% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 149mg | 50% |
| Sodium | 1491mg | 62% |
| Potassium | 704mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 873IU | 17% |
| Vitamin C | 5mg | 6% |
| Calcium | 383mg | 38% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
33 reviews
Excellent
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